FOR IMMEDIATE RELEASE
July 28, 2011
Chris Wiseman, General Manager, (719) 924-0151, Chris.Wiseman@ag.state.co.us
Christi Lightcap, Dir. of Communications, (719) 924-0154, Christi.Lightcap@ag.state.co.us
Compete for Cash & Cause in the Colorado State Fair’s Fleischmann’s Yeast Bread Baking Contest
Prize Money Added for Whole Grain Category
PUEBLO, Colo. – Don't miss the Fleischmann’s Yeast “Bake for the Cure” at the Colorado State Fair, a nationwide recipe contest that celebrates bread baking and raises important money for breast cancer awareness.
There's $400 in cash prizes at the Colorado State Fair, plus $3000 in national grand prizes. For each entry nationwide, ACH Food Companies Inc. also donates $10 to Susan G. Komen for the Cure on behalf of contestants and its Fleischmann’s Yeast brand.
Make any flavor or shape of baked good using any type of Fleischmann’s Yeast. Themes and decorative presentations are encouraged. There are two categories this year. There's a main category that calls for any yeast bread and a second "Whole Grain Bread" category.
The main category will be held on Monday, August 29, 2011, with an entry deadline of August 27 at 5pm. This competition awards $150 for first place, $75 for second and $50 for third.
Whole Grain Category
The whole grain category will be held on Tuesday, August 30, 2011, with an entry deadline of August 28 at 5pm. This competition has a $100 top prize and a new $50 runner-up prize.
Judges choose the winning recipes based on flavor (40%), texture (20%), appearance (20%) and creativity (20%). Each person can enter once per category. Contestants of all ages are welcome. For contest details, official rules, and a list of other special contests, contact the Colorado State Fair general entry office at 719-404-2080 or visit http://www.coloradostatefair.com/index.php?page=competitive_special_contests.
From all 1st place winning recipes, ACH Test Kitchens will pick one grand prize winning recipe from each of three regions: Northern, Central and Southern. National grand prizes will be awarded in January 2012.
The Colorado State Fair runs from August 26 – September 5, 2011. For more information, visit www.coloradostatefair.com.
Editor’s Note: A photo of the following recipe is available by emailing firstname.lastname@example.org
The Pesto Swirl Bread (Texas Tri-State Fair, Sheri Thurman, 1st Place) went on to win a $1000 grand prize from Fleischmann's Yeast.
Pesto Swirl Bread
Prep time: 30 minutes; Rise time: 60 minutes
Bake time: 30 to 35 minutes. Makes 1 loaf
2-3/4 to 3-1/4 cups bread flour
1 envelope Fleischmann’s® RapidRise Yeast
1 tablespoon nonfat dry milk
1 tablespoon sugar
1 tablespoon Spice Islands® Parsley Flakes
1-1/2 teaspoons salt
1/2 teaspoon Spice Islands® Garlic Powder
1-1/4 cups water
1 tablespoon butter OR margarine
1 tablespoon + 1/2 cup prepared pesto sauce
Combine 1 cup flour, undissolved yeast, dry milk, sugar, parsley, salt and garlic powder in a large bowl. Heat water and butter until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 tablespoon pesto sauce and mix well. Stir in enough remaining flour with a spoon to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough with towel and let rest on floured surface 10 minutes. Roll dough to 15 x 10-inch rectangle. Spread with 1/2 cup pesto sauce. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 60 minutes. Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; let cool on wire racks.