King Arthur Flour Baking Contest

2016 Adult Baking Contest

Cheese Soda Bread
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pats
8 ounces sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed (KAF suggests Cabot)
1 1/4 cups buttermilk
1 large egg

  1. Preheat the oven to 375°F. Lightly grease an 8″ square or 9″ round pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
  4. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
  5. Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
  6. Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
  7. Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It’s tempting, but wait about 20 minutes before cutting the bread, if you can; it’s a bit crumbly when hot.

Yield: 1 loaf, about 12 servings.

2016 Children’s Baking Contest

Chocolate Chip Oatmeal Cookies
1 cup (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips

  1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
  2. Beat together the butter and sugars until smooth.
  3. Add the egg, egg yolk, and vanilla one at a time, beating well after each.
  4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
  5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
  6. Stir in the chocolate chips.
  7. Decide what size cookies you want to make. Use a muffin scoop (1/4 cup) to scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
  8. Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
  9. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Yeild: 20 large, palm-sized cookies. Enter 4 cookies on a plate.


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