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.
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.
Note: The recipe should demonstrate your creative baking skills. It does not need to be long and involved.
Name your recipe using words that accurately describe it. Recipe titles should be simple, descriptive, informative and inviting.
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.
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.
Include exact measurements and/or package and can sizes. Use large eggs, the standard size.
State the temperature of liquids (water, milk, etc.).
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.
Write your recipe using U.S. Standard Volume Measurements (cup, tablespoon, teaspoon, etc.) and/or weights (ounces, pound).
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.
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.
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.