Who doesn't love pie? No one, judging from your blogs and Twitter feeds. Entries are judged in part on creativity, of which there's an abundance among Bites readers. In fact, I'd be willing to bet a latte that a blogger is going to win this year's Wilson County fair. The publicity for your blog would be great, and first place wins a $200 cash prize and a commemorative gift. Second place scores $100; third place $50.
Fleischmann's Yeast is the best-known way to raise bread, and now they're raising something else: awareness of breast cancer. This year, Fleischmann's Yeast "Bake for the Cure" contest is giving out $425 in cash prizes plus $3,000 in national grand prizes, and the parent company donates $10 for each entry nationwide.
Any flavor or shape of baked good using any type of Fleischmann's Yeast can be an entry. Themes and decorative presentations are encouraged. There's a main category (calling for any yeast bread) and a second "Whole Grain Bread" category. The main category awards $150 for first place, $75 for second and $50 for third. The "Whole Grain" category has a $100 top prize and a new $50 runner-up prize. Bread is judged on flavor (40 percent), texture (20 percent), appearance (20 percent) and creativity (20 percent).
No pre-registration is required for either contest, and judging for both events is on Aug. 13. There are other details, though, so before you just show up with Mango Passion & Bourbon-Bacon Three-Layer Loaf, contact the Wilson County Fair entry office at 615-443-2626 or visit wilsoncountyfair.net. Under Competitions and then Food Contests click on Bake for the Cure and Pillsbury Pet-Ritz Pie Baking for contest rules and details.
To get you in the zone creatively, check out a previous winning recipe for Pesto Swirl Bread after the jump.
Pesto Swirl Bread
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 plus 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 degrees 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-by-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-by-5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 60 minutes. Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pan; let cool on wire racks.