Here are the recipes from today's Fox19 segment. I'll be back later today to share all the fun details about the 2018 fair season. ...with photos.... ;)
TIP: The best place to get Cracker Barrel Cheese...has been Wal-mart...for $1.99 - $2.98 per/ bar... that's pretty good...compared to the 5.98 I have paid at other stores.
See you later.
xo
First Place & Best of Show
Cheddar Cheese Bread
Ohio State Fair 2018
Recipe
by: Karri Perry, Blue Ribbon Kitchen Blog
Baking
temperature: 350 degrees
Baking time: 35-40 minutes
Yield: 2 loaves
Baking time: 35-40 minutes
Yield: 2 loaves
Ingredients:
·
2 bars of Cracker Barrel brand sharp cheddar
cheese (cube one bar, grate one bar)
·
2 Tablespoons instant yeast
·
1 cup warm water (no hotter than 110 degrees)
+ 1 tsp sugar
·
½ cup room temperature buttermilk (may use 2% milk as a substitute)
·
2 ½ tsp salt
·
3 Tablespoons granulated sugar
·
1 tsp dry mustard
·
¼ cup vegetable oil
·
2 large eggs-room temperature
·
2 Tbsp softened unsalted butter
·
5-6 cups all purpose flour
Topping:
·
¼ teaspoon coarse sea salt, 2 Tbsp melted
butter
Instructions:
·
In a large measuring cup, combine the warm
water, yeast and 1 tsp sugar. Stir
together and set aside for 10 minutes.
·
In a large stand mixer combine the flour,
salt, sugar and dry mustard.
·
On low speed, add the buttermilk, eggs, oil, and
yeast mixture.
·
Slowly add the flour, one cup at a time,
until the dough comes away from the sides of the mixing bowl.
·
Once dough is pulling away from the sides of
the bowl, add the softened butter. Mix only until the butter is incorporated.
·
Let dough rest, covered, in a warm place for
30-40 minutes, up to one hour. The dough
should be doubled in size.
·
For the cheese, grate 2 cups (1 bar)—set
aside. Next, slice the second bar of cheese into ½ inch sized cubes—set aside. (The
cheese will be split between each of the loaves)
·
Once dough has doubled in size, split the
dough into two equal parts—for two loaves.
·
Roll out the first half of the dough into a
large 12” x 1 5” rectangle, Sprinkle 1 cup of the shredded cheese onto the
dough rectangle and roll up as you would a cinnamon roll, creating a dough/cheese
spiral log.
·
Slice the cheese-filled dough log into 1 inch
pieces and random shapes.
·
Fill a greased 9-inch bread pan with half of
the cut dough spirals, adding a layer of cubed cheese to the middle and
continue filling the bread pan with the remaining dough spirals. Top the dough with a few pieces of additional
cubed cheese. Cover the filled bread pan
and let rise 30-45 minutes. The dough
will fill in all the voids as it rises a second time.
·
Repeat this process, making a second loaf.
·
Before baking, brush the tops of the risen
dough in both bread pans with melted butter and a light sprinkling of coarse
salt.
·
Bake on middle rack of a pre heated 350
degree oven for 35-40 minutes or until bread is baked to a golden brown. Use
foil to cover for the last 10 minutes if over-browning occurs.
·
Use a paring knife around the inside edges of
bread pan, loosen any cheese from the sides, gently remove bread from the pan
and let cool on a wire rack. Be sure to remove bread from the pan while
the bread is still warm and the cheese is still soft.
Add yeast... let it bubble.
Be gentle with the dough. Let rise covered until doubled.
Punch down. Turn out onto floured surface. Roll dough into a rectangle.
Fill with cheese...
Roll like you would a cinnamon roll...slice and place in greased pan.
Let rise a second time... butter and bake.
For the Pumpkin-Shaped Bread: (above recipe will make two pumpkin-shaped loaves)
Using 4 pieces of (12 -14 inch in length) butcher's twine. Criss cross the twine on lightly floured parchment. Place the dough in the center of the twine. Gather up the ends of the twine (lifting the pieces of twine around the dough) leaving a little slack.
Tie the strings together at the top of the dough round. The twine should not be tight.
Lift the dough on the parchment paper into a round 9-inch cast iron skillet or Dutch oven. Allow dough to rise for 30-45 minutes.
Brush dough and twine with melted butter. Bake for 35 minutes or until golden and baked to an internal temperature
First Place Blueberry
Muffins
Ohio State Fair 2018
Recipe
by: Karri Perry, Blue Ribbon Kitchen Blog
Baking temperature: 350 degrees
Baking time: 30 minutes
Yield: 24 muffins
Baking time: 30 minutes
Yield: 24 muffins
Ingredients:
·
1 stick (8 Tbsp) softened unsalted butter
·
1 cup granulated sugar
·
2 cups all purpose flour
·
2 tsp baking powder
·
½ tsp salt
·
½ cup buttermilk
·
¼ cup pineapple juice
·
1 large
egg
·
1 tsp vanilla
·
1 tsp fresh lemon zest
·
1 tsp lemon juice
·
2 cups
fresh blueberries, picked over for stems and rinsed
Topping
·
¼ cup granulated sugar-sprinkled, OR a crumb
top: 4 Tbs softened butter, ¼ cup flour, ¼ cup sugar, mixed with fork until
crumbly.
Instructions:
·
In a large bowl combine the flour, salt,
baking powder. Set aside.
·
In a mixer, on low speed, cream the butter
and the sugar. Add the egg, vanilla,
pineapple juice, lemon juice and zest.
·
Slowly add the flour mixture to the wet
ingredients, alternating with the buttermilk.
·
Fold the fresh blueberries into the batter.
·
Fill a muffin tin with cupcake liners; fill
each liner half way with batter. Be sure
to use a scoop for uniform-sized muffins
that bake at the same rate.
·
Top each muffin with a sprinkling of ½ tsp of
sugar or crumb topping.
·
Bake on middle rack of a pre heated 350
degree oven for 30 minutes, or until muffins are just beginning to brown and a
toothpick comes out cleanly from the center of each muffin.
·
Allow muffins to rest 5 minutes in the pan.
Remove muffins from the pan to cool on a wire rack.
Update: A little bit about the 2018 Fair Season...
12 new blue ribbons were added and three best-of-show ribbons were won!
The Best-of-Shows: Pie, Yeast Breads, and Jam/Preserves
Cheese Bread (Ohio State Fair)
Banana Cream Pie (Butler County Fair)
Strawberry Jam (Butler County Fair)
First Places Ribbons included: Apple Pie: Ohio State Fair, Biscuits, Berry Pie, Cherry Pie, Lemon Meringue Pie, Yeast Coffee Cake, Cinnamon Rolls (Ohio State Fair), Blueberry Muffins (Ohio State Fair)!
And yes... all of the recipes are here on the blog. Enjoy.
Update: A little bit about the 2018 Fair Season...
12 new blue ribbons were added and three best-of-show ribbons were won!
The Best-of-Shows: Pie, Yeast Breads, and Jam/Preserves
Cheese Bread (Ohio State Fair)
Banana Cream Pie (Butler County Fair)
Strawberry Jam (Butler County Fair)
First Places Ribbons included: Apple Pie: Ohio State Fair, Biscuits, Berry Pie, Cherry Pie, Lemon Meringue Pie, Yeast Coffee Cake, Cinnamon Rolls (Ohio State Fair), Blueberry Muffins (Ohio State Fair)!
And yes... all of the recipes are here on the blog. Enjoy.
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