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The 2008 Stratham Fair Baking Contest Recipes

2008 Stratham Fair Baking Competition for Youth and Adults

Holiday Cinnamon Roll Ring

This recipe is a family favorite of Randy & Denise Claar.  For 15 years, they have helped coordinate the  4-H programs at Stratham Fair.  Their responsibilities range from major maintenance projects, to ordering ribbons and trophies, to coordinating the 4-H camping area, to conducting the 4-H Forestry Event and 4-H Animal Costume Classes. Through attention to many little details, Randy & Denise make Stratham Fair special for 4-H youth and families.

Recipe:
Ingredients

Sprinkle yeast from package over warm (not hot) water in a large mixing bowl; stir to dissolve.  Add egg, 1/4 cup honey, and the hot roll dry mix; blend well.  Let rise in warm place about 1 hour until light and doubled in bulk. Roll out on a lightly floured board into 20"x12" rectangle.  Combine butter or margarine and 2 tablespoons honey; spread evenly on dough. Combine brown sugar, cinnamon, raisins, and nuts; sprinkle over dough.  Roll as for a jelly roll from wide side; cut into 16 slices.  Arrange slices cut side down in two layers in well greased 10" tube pan.  Cover; let rise in warm place about 1 hour or until doubled.  Bake in moderate oven 350¬ƒ for 40-45 minutes or until browned.  Frost while still warm with icing made by blending together 1 cup confectioner’Äôs sugar and 2-3 tablespoons milk.

To enter the Stratham Fair Baking Contest: register intent to participate with Louise Knox, Adult Home Ec Division. Call Louise at 964-8003, for more information.  Intent to show must be done by July 15. Submit Cinnamon Roll Ring on a disposable or paper plate and place in a zip-type plastic food storage bag.  Bring to fair on Wednesday, July 23, from 3 p.m. - 5 p.m.

2008 King Arthur Flour Yeast Bread Adult Baking Competition

Bread Bowls

These bread bowls are ideal for chili, a thick, hearty soup, or stews.  They are more than recyclable’Äîthey’Äôre delicious!

Recipe:
Ingredients

Combine all of the dough ingredients. Mix and knead them together by hand, mixer, or bread machine, until you’Äôve made a soft, smooth dough.  Allow the dough to rise, covered, for 1-1¬‡ hours.

Divide the dough into five pieces, and form them into round (not flattened) balls.  Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1¬‡ hours, or until they’Äôve almost doubled in size.

Uncover the balls and let them stand for 10-15 minutes, to develop a tough skin.  Just before placing the bread bowls in the oven, mist them heavily with water.  Bake the bread bowls in a pre-heated 425¬ƒF oven for 18-22 minutes, until they’Äôre a deep golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp. 

For baking competition: submit 2 bread bowls on a disposable or paper plate in a zip-type food storage bag.

2008 King Arthur Flour Youth Baking Competition

Easy Breadstick Twists

Recipe:
Ingredients

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds/toppings.  Mix to form a shaggy dough, when the dough comes together in a rough surfaced ball.  Knead the dough by hand or by machine for 10 minutes.  Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it’Äôs smooth and supple.  You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.

Transfer the dough to a lightly oiled work surface, and allow it to rest, covered, for 15 minutes.  Roll it into a 12" x 15" inch rectangle, allowing it to rest for 10 minutes if it ’Äúfights back’Äù. Brush the rectangle with olive oil, and sprinkle it with seasoning/toppings. Fold the dough in half crosswise with the seasoning on the inside, brush with additional olive oil, and sprinkle with more seasoning.  Roll it out into a 12" x 15" rectangle, and cut 1/4" wide, 15" long strips.  Twist the strips, and place them on lightly oiled or parchment-covered baking sheets.  Let the breadsticks rise, covered, for about 30 minutes, until they look slightly puffy.

Bake the breadsticks in a preheated 375¬ƒF open for 15-18 minutes, until golden brown.  Yield: about 48 breadsticks. 

For baking competition:submit 4 on a paper plate in a zip-type plastic food storage bag.