State Fair of Texas Memories


Today was the last day of the 2005 State Fair of Texas. I love going to the fair mostly to eat -- funnel cakes and corny dogs at a minimum; possibly more depending on how long I'm there.

I'm lucky to make it to the Fair at least once a year now. in year's past, however, I would make multiple trips to the Fair in a single season mostly to participate in the Fair-sponsored baking contests.

Today was the last day of the 2005 State Fair of Texas. I love going to the fair mostly to eat -- funnel cakes and corny dogs at a minimum; possibly more depending on how long I'm there.

I'm lucky to make it to the Fair at least once a year now. in year's past, however, I would make multiple trips to the Fair in a single season mostly to participate in the Fair-sponsored baking contests.

Over a period of three years in the early 1990s I earned five ribbons from the State Fair for bread and jelly. I have yet to earn the elusive Blue Ribbon but have earned:

-1 Second - Yeast Rolls (made with Oregano and Cottage Cheese. This is my favorite bread recipe.)
-1 Third - Sweet Bread (some cinnamon bread concoction that I had never made before and haven't made since. I'm not even sure I have the recipe.)
-1 Honorable Mention - Jalapeno Jelly (This makes a delectable appetizer over cream cheese served with crackers.)
-1 Honorable Mention - Yeast Bread (a wheat bread with pastrami and cheese that I haven't made since)
-1 Honorable Mention - Yeast Bread (a french loaf made with beer)

I haven't baked bread forever, but I may have to do so in honor of a great 2005 State Fair Season -- the weather was some of the most beautiful I can remember in several years.

Baking bread is not as difficult as some people think and really it's not that time consuming. It chews up a chunk of extended time, but the amount of time you have to actually do something with the bread -- mixing, punching down, kneading, shaping, and baking -- isn't that time intensive.

In case you're feeling ambitious and would like to bake some yourself here's my recipe for the Honorable Mention Beer Bread. Nothing matches the fragrance of fresh baked bread wafting through a home. My girls and I could easily make a meal of hot bread and butter so these loaves never lasted long around my house.

Beer Bread
5-5 1/2 c. flour
1/4 c. sugar
1/2 c. water
1 1/2 c. (1 can) warm beer (My favorite is Shiner Bock :).
2 pkgs. yeast
1 1/2 teaspoon salt
3 T. oil
corn meal

In large mixing bowl, combine 2 c. flour, yeast, sugar, and salt. Mix well.

In saucepan, heat water, beer, and oil until warm (120 - 130 degrees). Add flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until light, about 1 hour.

Punch down dough. Divide into two parts. On lightly floured surface, roll or pat one part of the dough into a 7x11 rectangle. Starting at longer side, roll up tightly, pressing dough into a roll at each turn. Pinch edges at ends to seal. Place seamed side down on greased cooke sheet sprinkled with corn meal. Using a very sharp knife, make three or four diagonal slashes across top. Repeat with second part of dough. Cover, let rise in a warm place until light and doubled about 1 hour.

Bake 30 minutes at 375 degrees.

Posted: Sun - October 23, 2005 at 09:07 PM          

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