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Winning Recipes

Fleischmann’s Yeast “Bake For The Cure” Baking Contest Grand Prize Winners (Picked from 2007 Fairs)

 

NORTHERN REGION

John Peterson - North Dakota State Fair

Minot (ND)
Bella Noche Spaghetti Bread
Bread Dough:
  • 1/2 cup warm water (100 to 110 degrees F)
  • 2 envelopes Fleischmann’s Active Dry Yeast
  • 1 tablespoon sugar
  • 2 eggs
  • 1 cup spaghetti sauce
  • 1/4 cup oil
  • 2 tablespoons tomato paste
  • 2 teaspoons garlic salt
  • 2 teaspoons Italain seasoning
  • 1/2 pound browned ground beef, well drained
  • 5-1/2 to 6 cups bread flour
Garlic Butter:
  • 1/4 cup butter, melted
  • 1/2 teaspoon garlic salt

Combine water, yeast and sugar in a large mixing bowl; let stand until foamy, about 10 minutes. Add eggs, spaghetti sauce, oil, tomato paste, garlic salt and Italian seasoning. Stir in ground beef. Gradually add enough flour to form a soft dough. On lightly floured surface, knead until dough is smooth and elastic, about 8 to 10 minutes. Place dough in a greased bowl, turning once to coat. Cover and let rise about 1 hour in warm, draft-free area until dough doubles in size. Punch dough down. Form into 2 round loaves. Place each in a greased round casserole dish or an 8 or 9-inch round cake pan. Let rise until dough doubles in size. Bake at 350 degrees F for about 30 minutes. Serve warm with garlic butter OR use additional spaghetti sauce for dipping. Store in refrigerator.

CENTRAL REGION

Alex Booth - Kentucky State Fair

Shepherdsville (KY)
Jelly Belly Rolls
  • 1/4 cup warm water (100 to 110 degrees F)
  • 1/2 cup sugar
  • 2 envelopes Fleischmann’s Active Dry Yeast
  • 1 cup milk
  • 1/2 cup butter
  • 2 eggs
  • 1/4 teaspoon salt
  • 3-1/2 cups all-purpose flour
Topping:
  • 1/4 cup butter, divided
  • 1/2 cup favorite jam (several varieties may be used, if desired)
Glaze:
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk

Combine warm water and sugar in a large mixing bowl. Add yeast; let stand until foamy, about 10 minutes. Heat milk and 1/2 cup butter to between 100 to 110 degrees F. Add milk mixture, eggs, salt and 1-1/2 cups flour to yeast mixture. Beat 3 minutes with electric mixer; then add 1-1/2 to 2 cups of flour to form a ball. On floured surface knead until dough is smooth and elastic, about 8 to 10 minutes. Place dough in a greased bowl, turning once to coat. Cover and let rise about 1 hour in warm, draft-free area until dough doubles in size. Punch dough down. Divide into 24 small balls. Grease 3 baking sheets. Roll each ball into a 15-inch rope. Loosely coil each rope into a circle, tucking ends under. Cover and let rise in warm area until light and doubled in size. Pre-heat oven to 350 degrees F. Uncover dough. Carefully brush rolls with 1/8 cup melted butter. Make deep thumbprints in center of each roll; fill each with 1 teaspoon jam. Bake for 10 to 20 minutes or until golden brown. Immediately remove from pan; brush a second time with remaining 1/8 cup butter. Cool slightly on wire rack. In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm rolls. Yield: 24 rolls.

SOUTHERN REGION

Carol Davidson - Mid-South Fair

Bartlett (TN)
Cappuccino Twist
Dough:
  • 1 envelope Fleischmann’s Active Dry Yeast
  • 1/4 cup warm water (100 - 110 degrees F)
  • 1/2 cup warm milk (100 - 110 degrees F)
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1/4 cup butter flavored shortening
  • 1 egg
  • 2-1/2 to 3-1/2 cups all-purpose flour
  • 2 tablespoons butter, softened
  • 1 package (about 0.8 ounces) instant cappuccino mix (2-1/2 tablespoons)
  • 1/2 cup cappuccino chips
  • 1 cup powdered sugar
  • 2 tablespoons milk

Combine yeast and warm water in a large mixing bowl. Stir in milk, sugar, salt, shortening and egg. Add 1-1/2 cups flour; stir until smooth. Add flour 1 cup at a time to form a soft dough. Place on well-floured board and knead until elastic, about 5 minutes. Shape into ball and place in a greased bowl, turning to coat. Cover and let rise about 2 hours in warm, draft-free area until dough doubles in size. Punch dough down and roll into 15x10-inch rectangle. Spread butter over dough. Sprinkle with cappuccino mix and chips. Roll up jelly roll style. Place on baking pan. Form a circle and pinch ends together. Make partial slices toward center every two inches; twist slightly to one side. Let rise for 30 minutes while oven preheats to 350 degrees F. Bake for 35 minutes. Mix powdered sugar and milk. Pour over warm twist.