Connecticut Association of Fairs Baking Contests
Each year The Association of Connecticut Fairs sponsors baking contests open to the public at participating member fairs. Separate contests for Junior and Senior divisions baking a speciﬁc recipe are held. An Apple Pie Baking contest is also held.
WHO MAY ENTER: The contest at each participating member fair is open to all men, women and juniors who are residents of Connecticut. Commercial, industrial or professional bakers are not eligible.
Divisions: Juniors (ages 7 to 15 as of July 1st) and Senior
HOW TO ENTER: Any Connecticut resident entering a contest at any participating member fair is automatically entered and competing in the local contest. Contestants may enter the contest at as many fairs as they wish until they win ﬁrst prize. They will then represent that fair at the state baking contest. Please submit entries to both the local and state contest on disposable plates. The Association of Connecticut Fairs and the member fairs are not responsible for the return of plates, trays or containers.
JUDGING: Judging will be based on appearance, ﬂavor and texture. The Association of Connecticut Fairs will furnish judges’ score sheets to each fair and the contestant will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will result in disqualiﬁcation. All decisions of the judges are ﬁnal.
LOCAL CONTEST: The winner of the local contest will receive a blue ribbon from the Association of Connecticut Fairs and will then become eligible to submit their entry at the state contest. In the event that only one entry is received at the local contest and that entry is worthy of ﬁrst prize, that entry must be awarded the ﬁrst place ribbon.
STATE CONTEST: The state contest is held as part of the Fall Meeting and Convention of the Association of Connecticut Fairs. Entries for the state contest are accepted until 11:00 a.m. on the day of the judging (contact your local fair or visit www.ctagfairs.org for the date and location). Contest winners are announced at the Fall Meeting. Each fair is responsible for contacting their contest winner and providing them with information. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations nor does the Association of Connecticut Fairs cover the costs of attending the awards banquet. NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.
2013 ADULT BAKING CONTEST
French Herb Bread
1 1/4 cups lukewarm water
2 tablespoons olive oil
3 cups King Arthur
2 tablespoons nonfat dry milk
1/2 cup dried potato ﬂakes
2 tablespoons Herbs de Provence
1 teaspoon salt
1 1/2 teaspoons instant yeast
1) Combine all of the ingredients, and mix and knead until smooth, adding additional water or ﬂour as needed.
2) Cover the dough, and let rise for 1 hour.
3) Shape the entire piece of dough into a log and place in a lightly greased 9” x 5” loaf pan.
4) Cover and let rise until the dough has crowned about 1” over the rim of the pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350 degrees F.
5) Bake the bread for 35 to 40 minutes. Tent the bread lightly with foil if it appears to be browning too quickly.
6) Remove the bread from the oven, turn it out of the pan, and cool on a rack.
Yield: 1 large loaf. Submit on a foil-covered cardboard.
2013 JUNIOR BAKING CONTEST
(Adapted from a KingArthurFlour.com recipe)
2 cups King Arthur All-Purpose Flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cup blueberries
1 cup milk
1/4 cup vegetable oil
2 large eggs
Preheat oven to 500 degrees F.
Blend together the ﬂour, sugar, salt and baking powder as long and as vigorously as you want. Add the blueberries and mix until coated. Coating the berries prevents them from sinking once the liquids are blended. Beat together the milk, oil, and eggs. Pour wet ingredients into dry ingredients. Line a 12 mufﬁn tin with paper baking cups. Fill 2/3 to 3/4 full. Place mufﬁns in the oven. Immediately drop the temperature to 400 degrees F. Bake for 15 – 20 minutes.
Submit 6 mufﬁns for judging on a white paper plate.
Overall Appearance…………25 points
Following Directions………..10 points
ALL DECISIONS OF THE JUDGES ARE FINAL
Laurie M. Skornia – Chairman – 203-464-0933
Diane Richard – Frank Skornia
Mildred Bell – Jillian Gagel