FOR IMMEDIATE RELEASE
July 30, 2009
Contacts:
Chris Wiseman, General Manager, (719) 924-0151, Chris.Wiseman@ag.state.co.us  
Christi Lightcap, Dir. of Communications, (303) 239-4190, Christi.Lightcap@ag.state.co.us  

Fleischmann’s Yeast Offers Two Competitions at 2009 Colorado State Fair

PUEBLO, Colo. – Fleischmann’s Yeast and the Colorado State Fair are providing two opportunities for blue ribbon glory.

Join the Fight with BAKE for the CURE®
Support the breast cancer cause with your baking talents in the Fleischmann’s Yeast “Bake for the Cure” contest. For each entry, ACH Food Companies Inc., on behalf of its Fleischmann’s Yeast brand, will donate $10 to the Susan G. Komen Foundation.

Contestants may bake any flavor and style of blue ribbon worthy bread using any type of Fleischmann’s Yeast; themes and decorative presentations are encouraged. The contest will be held on Monday, August 31, 2009; registration is now open with an entry deadline of Saturday, August 29, 2009.

Bake Up the Best Batter Bread
Fleischmann’s Yeast is also hosting the “Best Batter Bread” competition. Contestants can use any batter breads recipe where you simply mix, rise, and bake their favorite bread recipe. Qualifying bread recipes use just one rise time and zero effort spent kneading the dough. The contest will be held on Tuesday, September 1, 2009; registration is now open with an entry deadline of Sunday, August 30, 2009.

Both competitions will be judged on flavor (40%), presentation (40%), and texture (20%). Contestants of all ages are welcome; each person can enter once per category. It costs five dollars to enter each category and entry forms can be found at http://www.coloradostatefair.com/index.php?page=competitive_special_contests or by calling the General Entry office at (719) 404-2080.

The 2009 Colorado State Fair runs from August 28 – September 7, 2009. For more information, visit www.coloradostatefair.com.

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Dragon’s Breath Bread
Connie Pegg of North Carolina
Grand Prize Winner ‘08 Fleischmann’s Yeast “Bake for the Cure”
Photo available by emailing Christi.lightcap@ag.state.co.us

Filling:
2 bulbs garlic
2 teaspoons + 1 tablespoon olive oil, divided
3 tablespoons butter, softened
2 medium shallots, chopped
1-1/2 cups (6 ounces) shredded Asiago cheese

Dough:
3-3/4 to 4-1/4 cups bread flour
1 envelope Fleischmann’s® RapidRise Yeast
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon Spice Islands® Garlic Powder
1/2 cup shredded parmesan cheese
1-1/4 cups milk
3/4 cup water
1 tablespoon butter

Finish:
1 tablespoon butter, melted
1/4 cup shredded parmesan cheese, optional

To roast garlic, slice top from each bulb. Place each on a square of foil and drizzle a teaspoon of olive oil over each. Seal foil over each head and bake for 45 to 55 minutes, until tender, in a 350°F oven. Unwrap garlic and cool until it can be handled. Squeeze soft garlic from each bulb into a small bowl. Add 3 tablespoons butter and mix well. Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallots and cook until tender, but not browned, about 3 to 5 minutes. Set aside to cool. For dough, combine 2 cups flour, yeast, sugar, salt, garlic powder and parmesan cheese in a large mixing bowl. Heat milk, water and butter to very warm (120° to 130° F). Add to flour mixture and beat for 2 minutes. Stir in enough additional flour to make a soft dough. Turn out dough on a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes. Roll dough into a 15 x 10-inch rectangle. Cut lengthwise to make two 15 x 5-inch rectangles. Spread each rectangle with half of the garlic mixture, leaving a 1/2-inch edge on all sides. Divide shallots evenly between the two rectangles. Sprinkle half the Asiago cheese over each. Roll up each rectangle lengthwise, pinching ends to seal. Place the two rolls side by side and twist together. Pinch ends to seal. Transfer loaf to a greased baking sheet and cover. Let rise in a warm, draft-free place for about 30 to 45 minutes, or until doubled. To finish, brush the loaf with melted butter and top with parmesan cheese, if desired. Bake in a preheated 400° F oven for 30 minutes or until golden brown. Cover with foil, if bread is getting too browned. Recipe Note: Garlic may be roasted a day ahead. Yields: 12 to 15 servings.