Ingredients
Dough
- 3 cups King Arthur Baking Company All-Purpose flour
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 large egg
- 1/2 cup milk, lukewarm
- 1/4 cup water, lukewarm
- 3 tablespoons olive oil
Filling
- 1/2 cup shredded Fontina cheese
- 1/4 cup shredded Parmesan cheese
- 1/2 cup oil-packed sun-dried tomatoes
- 3 garlic cloves, peeled and minced
- 1 ½ tablespoons dried basil
Instructions
- To make the dough: Measure the flour and gently spoon it into a cup, then sweep off
any excess. Combine all of the dough ingredients in a bowl, then mix and knead to make
a smooth, very soft dough. - Place the dough in a lightly greased bowl, cover, and let it rise until it’s doubled in size,
about 45 to 60 minutes. - Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears or a
sharp knife to cut them into smaller bits. - Place the dough on a lightly floured surface and pat or roll into a 22″ x 8 1/2″ rectangle,
deflating it slightly. Spread with the cheese, tomatoes, garlic, and basil. - Starting with one long edge, roll the dough into a log the long way. Pinch the edges to
seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet. - Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center
about 1″ deep, to within 1/2″ of the other end. - Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to
form a “figure 8;” pinch the ends together to seal. When shaping the loaf, tuck any larger
pieces of tomato or basil down into the dough (to avoid char). - Cover and let rise in a warm place until double, 45 to 60 minutes.
- While the loaf is rising, preheat the oven to 350°F.
- Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25
minutes to prevent over-browning. - Remove the bread from the oven and transfer it to a rack to cool.
Submit on foil-covered cardboard no wider than one inch from the bread.
Judging Criteria
| Overall appearance | 25 points |
| Following Directions | 10 points |
| Aroma | 10 points |
| Flavor | 40 points |
| Texture | 15 points |
| Total Score | 100 points |
Prizes
The following prizes and a rosette will be awarded at the annual state contest held in November. Honorable Mention Ribbons will also be awarded.
| 1st | 2nd | 3rd | 4th | 5th | 6th | 7th | 8th | 9th | 10th |
|---|---|---|---|---|---|---|---|---|---|
| $40.00 | $35.00 | $30.00 | $25.00 | $15.00 | $12.50 | $10.00 | $7.50 | $5.00 | $5.00 |
King Arthur Flour is sponsoring ribbons and prizes at the Annual State Contest in November.