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The yeast they could do

Bakers whip up tasty concoctions in Fleischmann’s contest at State Fair

July 24, 2013
By CLEO CANTLON - Correspondent (cecantlon@srt.com) , Minot Daily News

Julia Peterson of Makoti claimed first prize in the State Fair Fleischmann's Yeast baking contest with a creative treat called Taco Scotch. She said the word "scotch" suggests a dough baked inside a second dough.

Fact Box

Julia Peterson's Taco Scotch

TACO MEAT:

1 pound hamburger

1 teaspoon chili powder

3/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon garlic powder

3/4 teaspoon garlic salt

1/2 teaspoon cumin

2 teaspoons onion flakes

Brown hamburger; add seasonings. Simmer 5 minutes. Set aside.

INSIDE DOUGH:

1 cup water

2 tablespoons sugar

1/2 package Fleischmann's Yeast

1 teaspoon salt

1 egg

3 tablespoons oil

6 tablespoons tomato paste

1 cup crushed tomatoes

1 teaspoon chili powder

3/4 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon garlic salt

1/4 teaspoon cumin

2 teaspoons onion flakes

1 1/2 cup of taco meat mixture

4 to 5 cups bread flour

In mixing bowl, combine water, sugar and yeast; let activate. Add salt, egg, oil, tomato paste and crushed tomatoes, taco meat and seasonings. Mix in 3 cups of bread flour; knead in remaining flour. Knead for 10 minutes. Let rise for 1 hour; shape into balls.

OUTER?DOUGH:

1 cup water

3 tablespoons sugar

2/3 package Fleischmann's yeast

2 teaspoons salt

2 eggs

4 tablespoons oil

2 cups corn flour

2-3 cups bread flour

In mixing bowl, combine water, sugar and yeast. Let activate. Add salt, egg, oil and corn flour. Mix in 2 cups of bread flour; knead in the rest. Knead for 10 minutes. Let rise for one hour. Cut into bun-sized pieces; roll flat with rolling pin. Place inside dough on top and wrap yellow bread around it. Place on greased pan; poke with a skewer; let rise for 1/2 hour. Bake 20-25 minutes at 350 degrees.

 
 
 

 

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