Judging Yeast Breads

Everyone thinks it would be a fun and tasty job to judge 4-H foods at the state fair. Let me tell you, it is harder than it looks! This year I judged yeast breads, and thanks to helping with National Festival of Breads and the Kansas Wheat Commission, it was a fun and tasty job.

This blog will share some photos of the variety of breads I judged and give you some tips for your own baking with yeast breads. When judging, the judge looks for certain standards for each product as well as a product that is so unique and/or perfect that is stands out from the rest. The advice I give 4-Hers is that you probably won't win top awards with chocolate chip cookies or white dinner rolls or banana quick bread. Those are the most common things cooks enter and their entry has a harder time being noticed.

There is a complete "What Happened to the Yeast Bread?" chart at www.homebaking.org. It outlines problems such as too much or too little volume, pale or dark color, cracked or blistered crust, coarse or heavy or dry and crumbly texture, or poor flavor. The Kansas Wheat Commission also has good references and recipes (http://nationalfestivalofbreads.com/recipes)  Check out those sites for specific concerns, but here are some general tips for the best yeast bread product:

* yeast - measure accurately, use correct temperature for water or flour mixing, be sure yeast if fresh.
* Check the oven temperature. Use an oven thermometer to be sure it is correct and place the bread in the center of the oven.
* Measure accurately! Too much sugar or salt can greatly affect the outcome. This is not a time to try to adjust the recipe. Flour should be 'fluffed' with a whisk to lighten it and measure more correctly. Weigh ingredients for the most accurate measurement.
* Temperature is very important with yeast breads - for the yeast to dissolve, for the bread to rise, as well as baking.
* Kneading is also important. Kneading develops the gluten and helps distribute the ingredients. Under kneading or mixing will give you a heavy textured bread or a crumbly and dry loaf.
* Careful shaping gives the bread an attractive appearance. Judges look for dinner rolls that are the same shape and size. Weighing the dough when making the rolls is a good way to achieve this. Loaf breads are rolled out like you might for cinnamon rolls, then rolled into a loaf shape with the ends tucked under. Be sure to roll tightly or there will be holes in the loaf.

There were several Challah breads - quite a challenge for 4-Hers. 

Multigrain Sourdough Boule

This was one of the most unusual. Bird Seed Bread.
The topping is assorted seeds or grains such as millet, poppy seeds, sesame seeds. 

Poppy Seed Twist loaf was another method of
a shaped loaf. 

Purple Ribbon Quick Breads

     Fairs are great celebrations in our state. Both county fairs and state fairs are fun to attend and even take an entry to. As a 'foodie' and retired Extension agent, I get asked to judge a lot of fairs. This year I enjoyed judging 4-H Foods in a nearby county and at the state fair. Its always interesting to see what  4-Hers make and bring.
     Often judges are asked "what makes a blue or purple ribbon entry?" There are definite guidelines for judging each type of food. Quick breads can include loaf breads of fruit or nuts, muffins, cornbread, biscuits, and scones. This year I saw several entries of scones at the State Fair, definitely reflecting food trends. And it must have been a good zucchini year, there were lots of zucchini breads!
     Loaf breads, like banana bread or zucchini bread, are fast and easy to make, so a popular project for 4-Hers and other home cooks. I usually have a few loaves in the freezer for convenient gifts or refreshments. The crack on top is the biggest question. It is typical, and not unsatisfactory. Because the mass of batter heats slowly in the center and the crust forms more quickly, the batter 'erupts' as the bread rises. If you want to prevent this cracked crust, cover the top with a tent of heavy foil and remove it after the batter has risen and begins to brown, being careful not to touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.
    Characteristics of a blue or purple ribbon loaf bread would be an even contour, rounded top, evenly browned top and bottom crust, uniform crumb color and well-distributed nuts and fruit. Often a crusty rim forms around the upper edge of the loaf. This is from over greasing the pan, allowing the oil to 'fry' up the sides as the batter rises. Lightly grease only the bottom on the pan to avoid this. Chopped nuts should be mixed evenly into the batter. Fruit can be tossed with flour to coat the pieces to help them remain well distributed and not sink to the bottom of the bread.
     Tips I always give for quick breads include buying fresh ingredients. I usually buy a new container of baking soda and baking powder either before the county fair baking or before holiday baking. Don't feel guilty about tossing an unused part of a box. Baking soda can always be used to freshen the refridgerator or sink drain. Nuts should also be fresh. This is a time it would be good to taste the ingredient before adding! Knowing when a quick bread is completely baked without becoming over baked is a trick. Many directions tell you to insert a toothpick to test for doneness when it comes out clean. A better method is to check the internal temperature. Quick breads are baked to the correct doneness when the temperature of a food thermometer measures 210 degrees.

There are several things I like about this banana bread recipe. It makes two loaves, one to serve and one to freeze. It is a moist, tasty bread. It uses the browning bananas that seem to appear before we've eaten them in a fresher state.

My very favorite quick bread

Special Banana Nut Bread

¾ cup butter, softened

1 package (8 oz) cream cheese, softened

2 cups sugar

2 eggs

1 ½ cups mashed ripe bananas (about 4 medium)

½ teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups chopped pecans, divided

In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder, baking soda and salt, add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 inch x 4 inch x 2 inch loaf pans. Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 ¼ hours or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients, drizzle over loaves. For the glaze I mix powder sugar with enough flavored coffee creamer to make a thick glaze.

Lemon Zucchini Bread at the State Fair judging

 Lemon Zucchini Bread

Ingredients:

1 ½ cup all purpose flour

½ tsp. baking soda

¼ tsp baking powder

¼ tsp salt

¾ cup sugar

1 cup finely shredded unpeeled zucchini

¼ cup cooking oil

1 egg

2 Tbsp. lemon juice

2 Tbsp. lemon peel

Glaze:

½ cup powdered sugar

1 Tbsp. lemon juice

1 tsp. lemon zest

Directions:

1.     n medium mixing bowl combine flour, baking soda, baking powder, and salt. Set aside.

2.     In a separate mixing bowl, combine sugar, zucchini, cooling oil, egg, lemon juice, and lemon peel. Stir to combine.

3.     Add dry ingredients to zucchini mixture; stir just until combined.

4.     Spoon batter into greased bread pan.

5.     Bake at 350 degrees for 50-55 minutes or until golden brown and set.

6.     Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.

7.     Once cool, combine ingredients for glaze and drizzle over bread.