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
- Preheat the oven to 375°F. Lightly grease an 8″ square or 9″ round pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
- Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
- Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
- 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.
- 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
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- Beat together the butter and sugars until smooth.
- Add the egg, egg yolk, and vanilla one at a time, beating well after each.
- Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- 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.
- 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.
- 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.