No Knead Chocolate Nut Brioche
For more than 140 years, Fleischmann’s Yeast has focused on teaching people how to raise bread. Now the company hopes to raise breast cancer awareness through their “Bake for the Cure” special contest which was judged on October 10, at the 2011 South Carolina State Fair.
Creative bakers entered a variety of breads featuring Fleischmann’s yeast. Baked goods in the main category, Best Yeast Breads, could be made in any flavor or shape. A second category, Best Whole Grain Breads, included whole grain recipes that had to contain at least 50 percent whole grains (like whole wheat flour or rye flour) and/or other whole grain ingredients (like oatmeal, flax seed, bran cereals and bulgur). All-purpose or bread flour had to be limited to 50 percent or less in the recipe. All recipes were required to be original.
The judges (which included myself, Mae Wills and Barbara Lupo) chose the winning entries based on flavor (40 percent), texture (20 percent), appearance (20 percent) and creativity (20 percent).
Judging the "Best Yeast Bread" special contest.
The winning entry for Best Yeast Bread was Sara Carter’s No Knead Chocolate Nut Brioche. Helen Mavroftas took second place for her Calamata Olive Pesto Bread and Lily G. Aluri won third place for her Classic Challah Egg Bread
Top prize, Yeast Breads -No Knead Chocolate Nut Brioche
Calamata Olive Pesto Bread
Classic Challah Egg Bread
In the Best Whole Grain Bread contest, Shirley Sineath took top prize for her Cinnamon Raisin Bread and Barbara Amason took the runner-up prize.
The Yeast Breads category awarded $150 for first place, $75 for second and $50 for third. The Whole Grain Bread Category awarded a $100 top prize and a runner-up prize of $50 – a new award. Fleischmann’s Yeast (ACH Food Companies) is contributing $10 for each entry to Susan G. Komen for the Cure.
In the 1860′s, Charles and Maximillian Fleischmann left Austria-Hungary to come to America in search of a better life. To replicate the light tender breads enjoyed back home, the brothers produced and patented a compressed yeast cake that revolutionized U.S. home and commercial baking. Up until that time, American baking was dependent on, often unreliable, homemade starters and leaveners. The new yeast was dependable, delivering a great loaf of bread. The yeast was introduced to Americans during Philadelphia’s Centennial Exposition in 1876. They sampled delicious “Vienna bread” from the Fleischmann’s concession called, The Vienna Bakery. It was an immediate hit and Fleischmann’s Yeast became a household name.
Harvest TIme Muffins with Maple Cream Cheese Icing
"Best Whole Wheat Bread Division" (tasty croissants with Nutella)
PHOTOS copyright: Susan Fuller Slack (Taste of Carolina)
