Enter - National Festival of Breads

How to Enter

To Enter Online
Beginning on September 1, 2010, submit your original bread recipe using the online entry form at www.NationalFestivalofBreads.com. Complete all fields of required information. All online entries must be received by 11:59 p.m. (CT) on February 7, 2011. Each online entry should be submitted only once. Note: Entering the same recipe multiple times will NOT increase entrant’s chances of becoming a finalist. Each entrant may enter multiple recipes/categories but will only be eligible to become a finalist with one recipe in one category of the contest. The National Festival of Breads™ sponsors and their agencies are not responsible for any changes or effects caused to the entrant’s computer system as a result of submitting online entries, or entries that cannot be processed due to telephone, network, electronic, computer hardware/software failure, or technical failures of any kind.

All entries become the exclusive property of the sponsors and will not be acknowledged or returned. Sponsors reserve the right, in their sole discretion, to suspend, modify, or terminate the Contest. Odds of winning depend upon the total number of eligible entries in the contest.

No entries accepted by postal mail. Please enter your recipe at www.NationalFestivalofBreads.com

Who Can Enter
The Contest is open to any amateur baker 18 years of age or older as of January 1, 2011, and a legal United States resident residing in one of the 50 United States or the District of Columbia. An amateur baker is any person who does not make the major portion of their income by baking. Finalists may be subject to audit. Professional bakers are not eligible to enter.

You Are Not Eligible To Enter If:

You or your spouse, parent or child (all regardless of place of residence) or others currently living in your household is employed by one of the sponsors.
You are an employee of any national or state wheat industry organization, or their associations; or a member of the immediate family (parent, children, siblings, spouse) or live in the same household as an employee (whether related or not).

Things to Remember

This is a baking contest for the home baker, not just a recipe contest.
The Contest is intended for original yeast bread recipes developed by the contest entrant. “Original” means that the contest recipe has not been previously published in the same or substantially the same form. Contest finalists will be required to certify that the entry is “original.”
Contest recipes must use FLEISCHMANN’S YEAST as a leavening agent.
Recipes must call for KING ARTHUR flour. Seventy-five percent of the total grain flour used in the recipe must be KING ARTHUR unbleached wheat flour (All-Purpose Flour, Bread Flour, Premium Whole Wheat Flour, White Whole Wheat Flour, and Organic flours).
Each contestant may enter more than one recipe per category.
Recipes must be submitted in English online at www.NationalFestivalofBreads.com
Recipes must be prepared the day of the final competition in eight (8) hours or less. (If recipe requires overnight refrigeration, the contestant will be allowed to prepare the dough the night before the competition.)
Incomplete recipes will be disqualified. Concise but sufficiently detailed directions must be included. List ingredients in the order of use; mixing, kneading and baking times; water temperature; pan size and preparation (greased or ungreased); mixing method (hand or mixer); shaping instructions (dimensions); and yield.
Recipe must yield a minimum of two loaves or one dozen rolls.
A short history of the recipe (source, modifications, etc.) should be included.

Categories
Ethnic Breads: Yeast-raised breads with a national or cultural
influence, traditionally baked for holidays and special occasions.

Rolls: Fancy-shaped individual portions made from a yeast-raised lean or sweet dough.

Time-Saving and Easy Breads: Examples of time-saving steps include using a bread machine or food processor to prepare the dough, using instant yeast, refrigerating dough, “no-knead,” or other time-saving methods for busy bakers.

Whole Grain Breads: Whole grain breads include any breads made with at least 75% whole grain flour. Note: Contest rules state at least 75% of the flour should be milled from wheat.