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Published: September 28, 2009 10:41 am
Bread tops at Bonneyville
THE GOSHEN NEWS
The top recipe in the Bonneyville Mill Festival baking contest Sept. 12 was a braided bread made by Mary Fisher, Granger. Contest participants must use one of the flours still ground and sold at the historic mill.
Grand Prize Winner
Mary Fisher, Granger
2 1/2 c. warm water
1/3 c. sugar
4 1/2 tsp. dry yeast
1 Tbs. salt
1/4 c. butter
1 1/2 c. soft white whole wheat flour
2 c. white flour
7 tsp. vital gluten
Dissolve yeast in warmed water to which butter and sugar has been added. Stir the white and soft white whole wheat flour together with the salt and vital gluten. Add the yeast and water mixture to the flour mixture and beat well. Divide batter into three bowls. To one bowl, add 2 Tbs. molasses, 1 Tbs. cocoa, 1 tsp. caraway seeds and 1 1/4 c. rye flour. To another bowl add, 1 c. white flour and 1/4 c. cornmeal. Turn each third onto a floured board and knead about five minutes. Place each third into a greased individual bowl and let rise one hour. Punch down and divide each dough in half.
Roll each piece into a 15 inch rope. On a greased baking sheet braid together a cornmeal, a whole wheat and a rye rope. Repeat with second set of ropes. Cover and let rise until almost double.
Bake at 350 for 30 minutes.
Variation: Cloverleaf dinner rolls can be made by taking the second half of each dough and dividing it into 12 pieces.
Shape each piece into a small round ball and place one ball of each kind of dough into greased muffin pan sections.
First place cakes
Peach and Cornmeal Upside Down Cake
Cheryl Smith, Syracuse
Type of flour used: Soft white whole wheat flour and yellow cornmeal
5½ ounces (1 stick plus 3 Tbs. unsalted butter, softened)
1 C. sugar
3 medium ripe peaches (about 1¼ pounds), skins on, pitted and cut into 3/4-inch wedges
1 C. coarse yellow cornmeal or polenta
¾ C. whole wheat flour
1 tsp. baking powder
1¼ tsp. coarse salt
3 large eggs
1/2 tsp. pure vanilla extract
½ C. heavy cream
Preheat oven to 350 degrees. Melt 3 Tbs. butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts.
Sprinkle 1/4 cup sugar evenly over bottom of skillet and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet on top of sugar.
Arrange the remaining wedges in the center to fill. Reduce heat to low and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
Whisk cornmeal, flour, baking powder and salt in a medium bowl. Beat remaining stick of butter and 3/4 C. sugar with a mixer on high speed until pale and fluffy about 3 minutes.
Reduce speed to medium. Add eggs, one at a time beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low and beat in cornmeal mixture in two additions.
Drop large spoonfuls of batter over peaches and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes.
Transfer skillet to a wire rack and let stand for 10 minutes. Run a knife or spatula around the edge of cake. Quickly invert cake onto a cutting board.
Tap bottom of skillet to release peaches and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving.
First place pies
Chocolate Chip Oatmeal Pie
Kari Kern, Goshen
Type of flour used: Whole wheat flour
1/2 C. melted butter
3/4 C. sugar
3 eggs, beaten
1 tsp. vanilla
1/8 tsp. salt
1 C. rolled oats
1/2 C. coconut
1/2 C chocolate chips
1/2 C chopped walnuts
Mix together all ingredients. Pour into unbaked pie shell. (Recipe below.)
9-inch pie crust:
5 C. whole wheat flour
4 tsp. sugar
1/2 tsp. baking powder
11/2 C. Crisco
2 egg yolks (stir with fork), plus water to equal 1 scant cup
1/2 tsp. salt
Mix ingredients together and roll out crusts on floured surface. Makes four crusts.
Bake at 400 degrees for 10 to 12 minutes. Reduce heat to 350 degrees and bake for 30 to 35 minutes.
Top Recipes
The following recipes placed top in their categories at the Bonneyville Mill Festival Baking Contest Sept. 12.
First place other
Turtle Bars
Kyra Meyer, Bristol
2 c. flour (soft white whole wheat)
1 c. brown sugar
1/2 c. soft butter
1 c. pecans
Topping
2/3 c. butter
1/2 c. brown sugar
1 c. chocolate chips
Beat sugar and butter, add flour. Beat for 2-3 minutes. Press firmly into ungreased 9x13 pan. Spread pecans on top.
Topping: Combine butter and brown sugar in pan, bring to a boil. Boil for 1 minute. Stir constantly. Pour over nuts. Bake at 350 for 18-22 minutes. Sprinkle chocolate chips on top, let sit for 3 minutes. Spread with back of spoon. Cool completely.
First place quickbread
Green and Red Pepper Cornbread
Mary Fisher, Granger
Type of flour used: Cornmeal and white flour
2 Tbs. corn oil
1/2 red bell pepper, seeded and cut into thin strips about 1-inch long
1/2 mild green pepper, cored, seeded and cut into thin strips about 1-inch long
1/2 small hot green pepper such as jalepeno, cored, seeded, deveined and minced
3/4 C. all purpose white flour
3/4 C. cornmeal
3 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup sour cream
1/2 C. shredded colby jack cheese
Preheat oven to 400 degrees. Heat the corn oil in a small skillet and add the peppers. Cover and cook over low heat about 5 minutes until tender. Remove from heat.
Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat together the egg, sour cream and cooked peppers including the oil they cooked in. Mix the wet and dry ingredients together. Don’t overmix. Batter will be lumpy. Stir in shredded cheese last.
Pour into a greased, 8-inch pan or pie plate or 9-inch cast iron skillet.
Bake at 400 degrees for 25 minutes. Let stand 15 minutes before cutting into pieces to serve.
First Place
Sweet Bread
Kolaches
Sandy Weatherwax, Middlebury
Flour used: Soft white whole wheat
1 C. soft butter
4 to 6 yolks
1 pk. yeast, dissolved in 1/4 C. warm milk
4 stiffly beaten egg whites
4 C. flour
2 C. scalded, cooled sweet cream
1/2 C. sugar
grated rind of one lemon
pinch of salt
Cream the butter and egg yolks. Add the dissolved yeast and fold in the beaten egg whites nad 1 c. flour. Let rise until bubbly. then stir the sponge down and stir in rest of the flour, using only enough to have a soft dough (not sticky.) Stir in the remaning ingredients. Let rise until doubled. This dough does not require kneading. When dough has doubled, punch it down. Pinch off pieces and press each out to a thickness of about 1/4 inch, using three fingers to make the indentions. Spread with desired filling. Brush with melted butter.
Bake on buttered cookie sheets at 375 degrees for 20 to 25 minutes. Note: These can be filled with anything, cream cheese, apple slices, preserves, etc.
First place cookies
Cornmeal Cookies
Cheryl Smith, Syracuse
Flour used: Soft white whole wheat and yellow cornmeal
3/4 C. butter, softened
3/4 C. whhite sugar
1 egg
3/4 C. soft white whole wheat flour
3/4 C. yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1/2 C. craisins or raisins, optional
In a large bowl, blend butter and sugar until creamy. Add egg and beat well. In another bowl, stir together flours, cornmeal, baking powdera and salt, gradually add to butter mixture. Add vanilla and blend thoroughly. Stir in optional raisins or craisins. Form dough into ball, wrap tightly in plastic wrap and chill until firm. Roll out dough on well-floured board to 1/4 inch. Cut with cookie cutters and place 1 inch apart on lightly grased cookie sheet. Store in airtight container.
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