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BAKED GOODS
Jennifer L Wright Carol Wyman
PO Box 36 PO Box 168
Center Sandwich, NH 03227 Moultonboro, NH 03254
(603) 284-6545 (603) 476-2690
Guidelines:
- Entries: Accepted Friday evening between 3:30 and 7:45 PM. in the Vegetable Building. Judging begins at 8:00 PM; entries will not be accepted once judging begins
- Ribbons and entries not being auctioned may be picked up on Monday 5:00 - 6:00 PM. Vehicles will not be allowed on the grounds Monday until 6:00 PM. Please note: Ribbons will not be mailed.
- Submit 1/2 dozen plus one of your entry with the exception of the following: cakes, breads, and pies.
- We accept perishable items; however, please let us know if your item require refrigeration.
- All entries must be homemade; no packaged mixes or dough may be used.
- Each baker may only enter on item per category.
- We cannot accept entries from commercial and professional bakers/bakeries. Thank you for understanding.
AUCTION: Monday at 3:30 PM. Please come and support our bakers and all of their hard work! Baked goods are auctioned with their plate/pan, so please plan accordingly.
COMPETITIONS:
1. KING ARTHUR FLOUR (KAF): King Arthur Flour has graciously agreed to sponsor our KAF recipe bake-off competition for Adults, Teens and Juniors with wonderful prizes. . Competition instructions are as follows:
KAF Adult and Teen Competition - Harvest Apple Challah
This Challah is very different from the braid or spiral of golden bread many bakers are used to. Stuffed with sweetened, cinnamon-scented apply chunks, it is prepared like monkey bread. Mess, but delicious! Check out KAF’s blog and the “Bakers’ Banter” for photographs
Dough: 1/2 cup lukewarm water
6 tablespoons vegetable oil, safflower preferred
1/2 cup honey
2 large eggs
4 cups King Arthur Unbleached All Purpose Flour
1 1/2 teaspoons salt
1 tablespoon instant yeast
Apple Filling: 2 medium to large apples (NOT peeled), cored and diced in 3/4” chunks
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
Glaze: 1 large egg beaten with 1 tablespoon water
Course white sugar, optional
1. To make the dough, combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.
2. Allow the dough to rise, covered for 2 hours, or until it is puffy and nearly doubled in bulk. If you have made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed.
3. Lightly grease a 9” round cake pan that is at least 2” deep. Or grease a 9” or 10” springform pan.
4. Toss the apple chunks with the sugar and cinnamon
5. Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8” x 10”
6. Spread half the apple chunks in the center of the dough.
7. fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit.
8. spread the remaining apple atop the folded-over dough.
9. Cover the apples with the other side of the dough, again patting firmly. Basically, you have folded the dough like a letter, enclosing the apples inside.
10. Take a bench knife or a knife, or even a pair of scissors, and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc. This will be very, VERY, messy; the dough is slippery, apples will fall out, sugar syrup will ooze... it is not pretty. Do not worry, and do not stress about making all the pieces the same size.
11. Lay the dough chunks into the pan;’ crowd them so that they all fit in a single layer (barely). Lots of apple chunks will fall out during this process; just tuck them in amoung the dough pieces, or simply spread them on top.
12. Cover the challah gently with lightly greased plastic wrap or a proof cover, and allow to rise for about 1 hour, until it is a generous 2” high. It should just crest the rim of a 9” round cake pan. Toward the end of the rising time, preheat the oven to 325 degrees F.
13. Whisk together the eggs and 1 tablespoon of water. Brush the dough with egg mixture, and sprinkle heavily with the course sugar, if desired. If you are going to drizzle with honey before serving, omit the sugar.
14. Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots. Some of the higher-rising pieces will actually char; that is OK.
15. Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
16. Serve the bread hot, warm, or at room temperature. Drizzle with honey just before serving, if desired; or serve with honey for dipping.
* Please note: KAF recommends a good quality honey and oil in the recipe since they play a major role. KAF recommends safflower oil as it is neutral-flavored. Canola oil can produce off flavors in baking so it is best not to use it in this recipe.
KAF Junior Competition - Suguar Cookies
- Choose your favorite KAF sugar cookie recipe and bake
- Cookies must be decorated with a Fall theme
2. BACK-TO-BASICS: For centuries, baking yeast bread has been an important task in rural households. We continue this tradition through our special competition to highlight the talents of yeast bread bakers. Please enter your favorite yeast bread.
3. JONATHAN BEEDE HOUSE B&B: Located in Center Sandwich, the B&B is sponsoring a prize for the Best Apple Pie for Adults, Teens, and Juniors.
4. STRATHAVEN B&B: Located in North Sandwich, the B&B will be sponsoring a prize for the best Coffee Cake for Adults, Teens, and Juniors.
5. KELLERHAUS: Located in Weirs Beach, Kellerhaus is our new sponsoingr a prize for Homemade Candy category for Adults, Teens and Juniors.
*Additional competitions and sponsors will be updated on this website, the Sandwich Board and in the Meredith News.
PREMIUMS
(Unless otherwise noted)
ADULT: 1st: $5.00 2nd: $4.00 3rd: $3.00
TEENS: (Ages 13-19) 1st: $4.00 2nd: $3.00 3rd: $2.00
JUNIORS: (Ages 12 and under) 1st: $3.00 2nd: $2.00 3rd: $1.00
1. King Arthur Flour’ Baking Cmpeition (Sponsored by KAF)
2. Back to Basics: Yeast Bread (sponsored by Baked Goods Department)
3. Gourmet Cake (Sponsored by Love Bites) 1st: $6 2nd: $5 3rd: $4
4. Specially Decorated Cake (Sponsored by Love Bites) 1st: $6 2nd: $5 3rd: $4
5. Apple Pie (Sponsored by Jonathan Beede House B&B)
6. Coffee Cake (Sponsored by Strathaven B&B)
7. Homemade Candy (Sponsored by Kellerhaus)
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8. Biscotti
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15. One Crust PPies
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9. Brownies
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16. Quick Bread
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10. Cheesecake
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17. Rolled Cookies
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11. Crisps & Cobblers
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18. Scones
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12. Cupcakes
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19. Squares and Bars
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13. Dropped Cookies
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20. Ywo Crust Pie
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14. Frosted Cake
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21. Yeast Rolls
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HAPPY BAKING !!
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