STATEWIDE CONTESTS
BAKING


Sponsors:
Association of Connecticut Fairs, Inc.
Fairfield Processing Corp. (Makers of Poly-fil® products)
Woodstock Agricultural Society, "The Woodstock Fair"




ADULT RECIPE:
Plimoth Thirded Bread

Class 65, Lot 82    |    Print Recipe

INGREDIENTS:
STARTER
1/3 cup water
2/3 cup King Arthur All-Purpose Flour
1 packet of active dry yeast

In medium to large bowl dissolve yeast in water and then stir in flour. Let rest until bubbly (10 min - 1 hour).
ADDITIONAL
1/3 cup whole wheat flour
1/4 cup rye flour
1/3 cup cornmeal
1/3 cup corn flour
2-1/4 cups King Arthur All-Purpose Flour
1 teaspoon salt
1-1/3 cup water

DIRECTIONS:

Mix flours and cornmeal with salt and add to starter. Add water slowly, mixing while adding, until combined.

Cover and place dough in refrigerator for 8-12 hours. Remove from refrigerator and let rest for 15-20 minutes to come to room temperature. On floured surface stretch and fold. Return to refrigerator and let rest 1 hour (or leave at room temperature and rest 15-30 minutes) then on floured surface stretch and fold again. Return to refrigerator and let rest 1 hour (or leave at room temperature and rest 15-30 minutes) then on floured surface stretch and fold for the third and final time. After final fold, rest 15-20 minutes at room temperature, then shape into round loaf and place top side DOWN in bowl oiled with vegetable/canola oil. Proof (let rise) for 40 minutes to 1 hour.

Heat oven to 450°F. Grease an 8-9 inch (measured at the top inside edge) Dutch Oven or Casserole Dish (CorningWare) with vegetable/canola oil. Flip dough into Dutch Oven or Casserole Dish (CorningWare). Cover and bake for 20 minutes. Remove lid and bake for another 20-25 minutes, checking for doneness by knocking on loaf and waiting to hear a hollow sound. When done, let sit on cooling rack at least one hour.

Yield: 1 loaf

Submit on foil-covered cardboard no wider than one inch from side of loaf.


JUDGING CRITERIA:
Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


STATE TWO-CRUSTED APPLE PIE CONTEST

Class 65, Lot 83
Sponsored by the Association of Connecticut Fairs

RULES:

  1. Each pie must be a 9-inch (measured at the top inside edge of the dish) Two-Crusted Pie; lattice-top is excluded.
  2. Submit a 3x5-inch card with your recipe, your name and address.
  3. No pre-made or pie mixes will be allowed.
  4. The main ingredient must be apples; however, pies may include other fruits or ingredients.
  5. Failure to adhere to these rules will disqualify the entered pie from the competition.
  6. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).

JUDGING CRITERIA:
Overall Appearance 40 pts.
Crust 10 pts.
Flavor 40 pts.
Texture 10 pts.
Total 100 pts.

JUNIOR RECIPE:
Molasses Cornbread

Class 4, Lot 28    |    Print Recipe

INGREDIENTS:
1-1/4 cups King Arthur All-Purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups stone ground yellow cornmeal
3 Tablespoons sugar
1-1/4 cups whole milk
1/4 cup unsulfured molasses
1 large egg
1-1/4 sticks (10 Tbsp) unsalted butter, softened

DIRECTIONS:

Preheat oven to 400°F. Butter a 9x5x3" loaf pan.

Into a large bowl sift together flour, baking powder, salt and baking soda. Whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg until just combined. Add butter to flour mixture and with an electric mixer or by hand, beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.

Pour batter into pan and bake in middle of oven 35 minutes or until a toothpick comes out clean. Cool cornbread in pan on a rack 10 minutes. Turn out onto rack to cool completely.

Submit entire loaf on foil-covered cardboard no larger than 1 inch from side of loaf.


JUDGING CRITERIA:
Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


ADULT RECIPE: Molly's Challah

Class 65, Lot 84    |    Print Recipe

INGREDIENTS:
DOUGH
2-1/4 teaspoons active dry or instant yeast
3/4 cup (170g) warm water
1/2 teaspoon + 2 Tablespoons (25g) sugar
3-3/4 to 4 cups (454-482g) King Arthur Unbleached All-Purpose flour, plus more for dusting
1 teaspoon kosher salt
2 large eggs
1/3 cup (67g) vegetable oil
2 Tablespoons (43g) additional sweetener (sugar, honey, or molasses)
TOPPING
1 large egg yolk, lightly beaten with 1 Tablespoon sugar
1/4 teaspoon flaked sea salt

DIRECTIONS:

1.  In a medium bowl, combine the yeast, warm water, and 1/2 teaspoon of sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

2.  Meanwhile, in a large bowl mix together the flour, salt, and remaining 2 Tablespoons sugar. In a medium bowl, whisk together the eggs, oil, and additional sweetener.

3.  When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more flour as necessary.

4.  Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it sit at room temperature until doubled in size, 1-1/2 to 2 hours. Alternatively, you can refrigerate it overnight and then let it sit at room temperature for about 1 hour before shaping.

5.  Line a baking sheet with parchment paper. Pat the dough out into a long rectangle, roughly 3x12". Cut the dough into three long, skinny rectangles and roll them out a bit to get three long logs. Pinch them together at one end and then braid the logs, pinching them together at the other end. Transfer the loaf to the baking sheet and let it rise, covered, at room temperature for 30 minutes, until slightly puffy.

6.  Preheat the oven to 375°F. Brush the loaf lightly with the egg wash and sprinkle with sea salt. Bake until the loaf is golden brown and has an internal temperature of 190°F; begin checking for doneness at 28 minutes.

7.  Remove the loaf from the oven, and cool it on a rack.

Yield: 1 loaf

Submit loaf in large storage bag or on plate/cardboard covered with plastic wrap.


JUDGING CRITERIA:
Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.


JUNIOR RECIPE: Cowboy Cookies

Class 4, Lot 29    |    Print Recipe

INGREDIENTS:
2 cups King Arthur All-Purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup packed brown sugar
3/4 cup sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups rolled oats
2 cups chocolate chips (semi-sweet and/or milk chocolate)
1-1/2 cups sweetened shredded coconut
1-1/2 cups crushed cornflakes
1 cup chopped pecans

DIRECTIONS:

1.  Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper.

2.  In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.

3.  With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.

4.  Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 Tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: Approx. 4 dozen cookies

Submit 6 cookies on a disposable plate.


JUDGING CRITERIA:
Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.

THANK YOU, SPONSORS!

POULTRY & RABBIT SHOW:  Robert J. Evaristo & Associates, Inc., Ellington, CT   |   GOAT SHOW:   U.S.A. Hauling & Recycling, Enfield, CT   |   Hinckley Construction Inc.   |   Herb Holding Trucking   |   Shadow Valley Farms   |   Cohen Farms   |   Grower Direct Corp.   |   Sign Connections


Susan Starr   |   Thomas & Marilyn Tyler   |   Doreen Grout   |   Cindy Piela   |   Thomas & Laurie Walker   |   Leland Hawthorne   |   The Walker Family


MUD BOG SPONSORS:   Cooker Construction   |   CT Ready Mix   |   Bad Ass Tools   |   Tommy Supplies, LLC   |   Bartholomew Electric, LLC   |   Jacque Welding & Fabrication, LLC   |   Slanetz Corporation   |   Bosco's Automotive Inc.   |   All Phase Construction   |   Skip's Septic


TROPHIES DONATED BY:   Dan Avery Construction Co., Somers, CT (Doodlebug Pulls)   |   Connecticut Ready Mix, Stafford, CT (Horse Pull)   |   Auto Tek LLC, Somers, CT (Pony Pull)   |   Cooker Construction, Somers, CT (Oxen Pull)