Beginner's (Top-Choice) White Bread

Fleischmann's introductory recipe for new or young bakers.

Dean Tanner

The North Dakota State Fair July 19-27 will again include a “Best Baking Contest” this summer.

Sponsored by Fleischmann’s Yeast, the contest awards five prizes, including $125 for first place in the categories of Best Baked Goods and Best Dessert Pizza. For each entry nationwide, ACH Food Companies will contribute $10 to the No Kid Hungry Campaign, up to $25,000.

For contest details, contact the State Fair office at 701-857-7620 or visit the contest section of www.ndstatefair.com.

A sample recipe for bread-baking beginners:

Beginners’ (Top Choice) White Bread

Makes 2 loaves.

5 1/2 to 6 cups all-purpose flour

3 tablespoons sugar

2 envelopes rapid-rising yeast

2 teaspoons salt

1 1/2 cups water

1/2 cup milk

2 tablespoons butter or margarine

— Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120 to 130 degrees); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll each half to 12-by-7-inch rectangle. 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 8 1/2-by-4 1/2-inch loaf pans.

Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 400 degrees for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

Sittin' On The Sandbar Key Lime Pie

Crust:

2 cups crushed vanilla wafers

2 tablespoons granulated sugar

5 tablespoons melted butter

Filling:

8 ounces cream cheese, softened

2 whole eggs

2 egg yolks

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1 (15-ounce) can sweetened condensed milk

3/4 cup cream of coconut

3/4 cup key lime juice

— In a bowl, combine vanilla wafer crumbs, sugar and melted butter. Press into a 9-inch deep-dish pie plate. Bake at 350 degrees for 10 minutes. Allow to cool to the touch before filling.

In a medium bowl, beat cream cheese until smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add key lime juice and cream of coconut and beat well. Pour into crust. Bake at 325 degrees for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.

Whipped Cream Layer:

1 cup heavy whipping cream

1 cup powdered sugar

— In a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.

Garnish:

Lime slices and white chocolate sea shells

To make white chocolate sea shells:

Melt white chocolate almond bark or white chocolate pieces in microwave. Pour into sea shell molds. Chill until set.

(Amy Freeze, Avon Park, Fla., Best of Show and 1st Place Citrus, 2013 APC Crisco National Pie Championships Amateur Division)

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