National Festival of Breads
"One Dozen" Tips Before Submitting Your Bread Recipe
We think you probably have winning recipe ideas, so why not enter them in the National Festival of Breads contest?
Tip #1
Double check the rules
Follow the Official Entry Rules exactly. Unfortunately, entries have been disqualified because the entrant did not follow the rules. Read the entry form carefully for deadlines.
Tip #2
Make it original
Create an original yeast bread or roll recipe. Each finalist will certify that their recipe is an original recipe or has been significantly changed to make it original and has not been published, publicized or a winner in another contest.
Winning Ideas:
- Invent a new recipe by adding new flavor combinations.
- Create a new bread shape or appearance.
- Capitalize on current cooking and eating trends.
- Explore your ethnic heritage for great bread ideas.
- Update an old family “heirloom” recipe for today’s style of baking and eating.
- Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient.
- Update a recipe to make it more healthful.
Note: The recipe should demonstrate your creative baking skills. It does not need to be long and involved.
Tip #3
Name your recipe
Name your recipe using words that accurately describe it. Recipe titles should be simple, descriptive, informative and inviting.
Tip #4
Properly list your ingredients
List ingredients in order they will be used in the directions or method. Be specific, for example, state whether the butter is salted or unsalted.
Note: Recipe should not contain more than 12 ingredients.
Tip #5
Use the required ingredients
List the brand and type of flour in the recipe (i.e., King Arthur Bread Flour, Hudson Cream White Whole Wheat Flour, W-R Bread Flour, Gold Medal All-Purpose Flour or your favorite local brand you like to bake with).
List the brand and type of yeast used as a leavening agent in the recipe (i.e., Red Star Platinum® Yeast, Fleischmann’s Active Dry Yeast or your favorite brand you like to bake with).
Note: Seventy-five percent (75%) or more of the total flour used in the recipe must be wheat flour.
Tip #6
Double check your measurements
Include exact measurements and/or package and can sizes. Use large eggs, the standard size.
Tip #7
Don't forget the temperatures
State the temperature of liquids (water, milk, etc.).
Tip #8
Give clear and precise directions
Write accurate and concise step-by-step directions in complete sentences. Include mixing, rising and baking times. All ingredients should be listed and included in the preparation directions. If your recipe calls for an ingredient that many bakers might not be able to obtain easily, suggest an alternative and test this variation.
Note: Your recipe may be prepared several times in the NFOB Test Kitchen during the early stages of the judging process. And if you become a finalist, your recipe will be published so that bakers across the country can enjoy it. Write your recipe so even a stranger to the kitchen can successfully reproduce it. Help readers out by including any hints or tips.
Tip #9
Use U.S. measurement standards
Write your recipe using U.S. Standard Volume Measurements (cup, tablespoon, teaspoon, etc.) and/or weights (ounces, pound).
Tip #10
Meet the minimum serving amount
Recipe should make one (1) or more loaves OR one dozen (12) or more rolls.
Include the number of servings one (1) loaf makes, based on reasonable portions.
Tip #11
Test your recipe
Test and re-test your recipe to make sure it is as good as you can make it. If you are not satisfied with the bread, keep refining the recipe.
Note: Judges select recipes that are a success the first time tested. Try your recipe out on taste-testers.
Ask yourself:
- Does it taste good? Is it too bland or just right?
- Does it have a pleasant texture?
- Does it look attractive? If icing is used is it applied neatly and the correct amount?
- Would my recipe have wide appeal to Americans nationwide? Is it a bread recipe that would be made often?
Tip #12
Proofread your recipe
Proofread your recipe to perfect it. Double check every detail for accuracy. Look for missed steps or steps in the wrong order. Look for wordiness or illogical reasoning. Banish typos. If you have several great recipe ideas, enter them all, but enter each one separately.
Bread Entry Photos
"Half-dozen" tips to showcase your BREAD ENTRY PHOTO
- Bake your recipe and select your best baked product (bread or rolls) to photograph.
- Cut at least one slice of your bread or one roll. Arrange a slice of bread or sliced roll to display both the uncut and cut portion of your product.
- Place your bread/rolls on a basic plate. White plates are always a great choice.
- Style your photo. Add simple complementary props; such as a kitchen towel or fresh herbs.
- Lighting is a key ingredient to taking your bread photo. Place your bread near a window to use natural daylight as your light source.
- Take the photo at an angle that best highlights the details of your bread or roll.
