Baking Contests
Sponsored by
Association of Connecticut Fairs and Rockwell Amusements
Rules of Contest
|
The following rules apply to all contests Who may enter: The contest at each fair is open to all residents of Connecticut. All entries are judged together regardless of age. Commercial, industrial and professional bakers or anyone selling bakery products for profit are not eligible. The junior baking contest is open to juniors between the age of 9 and 15 years of age as of July 1st. There will be ONE GROUP of both local and state competition. State Contest: The annual meeting will be held in November. Entries will be accepted until 12:00 noon only. The secretary of each fair will be responsible for contacting the winner of their respective contest and provide them with information about the meeting and dinner reservations. All entries in the state contest become the property of the Association of Connecticut Fairs. All banquet reservations of the contestants must be made in advance and will not be accepted at the door. |
ADULT BAKING CONTEST |
|
Contest Committee
Tom Wilt, Chairman Baking@CTFairs.org
860-349-3237
|
|
Adult Contest Recipe |
|
INGREDIENTS:
3 ¾ to 4 cups bread flour Cooking spray DIRECTIONS: 1. In a large mixing bowl, combine 1 ¾ cups of the flour, 1 teaspoon sugar, yeast package and stir until well mixed. 2. Add the warm water to the flour mixture slowly while beating with an electric mixer on low speed for 1 minute, stopping frequently to scrape batter from side and bottom of bowl. Cover bowl tightly with plastic wrap; let stand about 1 hour in a warm draft free area. 3. In a small cup, combine olive oil, rosemary and salt. Stir olive mixture into above flour mixture. Stir in or use an electric stand mixer with a dough hook enough of the remaining flour, ½ cup at a time, until dough is soft, leaves side of bowl and is not sticky. Cover tightly with plastic wrap; let rest for 15 minutes. 4. Place dough onto a floured surface and knead for 8 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Dough should not be wet or sticky. 5. Combine 1 cup Asiago and ¼ cup Parmigianino cheese and knead cheeses into the dough for 3 minutes or until fully incorporated. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm area for 1 hour. 6. Lightly spray a cookie sheet with the cooking spray. Gently push your fist into the dough to deflate it. Place dough on floured surface and gently shape into football-shaped loaf, about 12 inches long. Place loaf on the cookie sheet. Coat loaf with flour to prevent sticking. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until loaf has almost doubled in size. 7. Move oven racks to lowest and middle positions. Place an 8-inch square pan on the bottom oven rack; add hot water to the pan until almost full. Heat the oven to 450°F. 8. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. Dip a sharp thin knife into cool water and carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining ¼ cup of Asiago cheese into the slash. 9. Place loaf and cookie sheet in the oven and give the oven a few sprites’ of cool water, away from the light bulb, before closing the door. Bake 10 minutes. 10. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack and cool for 30 minutes. 11. Submit the whole loaf (do not cut) on a plate or covered cardboard not to exceed 1" in size around each side of bread. Judging Criteria Overall Appearance 25 points Following Directions 10 points Texture 15 points Aroma 10 points Flavor 40 points 100
|
|
JUNIOR BAKING CONTEST The following prizes are awarded at the state contest: 1st Place $15.00 &
Rosette |
|
Contest Committee Annette Hamilton, Chairman JrBaking@CTAgFairs.org
860.974.0307
|
|
JUNIOR CONTEST RULES |
Junior Contest Recipe Cookies & Cream Brownies 1 8 oz. package 1/3 less fat cream cheese, at room temperature 1 cup + 1 & 1/4 Tbs sugar 1 & 1/4 cups liquid egg substitute such as Egg Beaters 1 teaspoon vanilla extract 8 reduced-fat chocolate Oreo cookies, chopped 1/2 cup butter 6 oz unsweetened chocolate, chopped 1 package, (5 oz.) Pureed prune baby food 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt PREHEAT oven to 350 degrees. LINE a 9 inch baking pan with enough foil to overhang sides by 2 inches; coat with cooking spray. On medium-high speed, beat cream cheese and 2 tablespoons sugar until light and fluffy, 1-2 minutes. Beat in 1/4 cup egg substitute and vanilla. Stir in cookies; reserve. In pot, melt butter and chocolate over medium heat. Remove from heat; stir in remaining 1 cup sugar until blended, then remaining egg substitute and baby food. Stir in flour, baking powder and salt until combined. Spread 1/2 of chocolate layer in pan. Drop 1/2 of cream cheese batter by tablespoon fulls over chocolate. Repeat with remaining batters. Bake 50-55 minutes or until toothpick inserted comes out with moist crumbs. Cool 20 minutes. Using foil, lift brownie from pan, cool completely on rack. Cut into squares, submit 8 squares for judging, enjoy the rest.
|
|
|
|
WHO MAY ENTER: The contest at each fair is open to all residents of Connecticut: men, women, or juniors. If entered by juniors, they will be considered adults. Commercial, Industrial or Professional Bakers are not eligible to enter.
The Association of Connecticut Fairs will furnish score sheets to each fair and the contestant will receive these sheets at the end of the event.
ALL DECISIONS OF THE JUDGES WILL BE FINAL!!! |