More than a Trend

By Keith Fisher

When we started competing in cook offs, Practically everyone made rolls for their bread entry. Many types of flour were used to create some of the most beautiful circle of rolls ever seen.
In those days, we strove to make a bread that was light and airy, full of the little holes yeast make, the kind of bread you can buy in the bakery.

Then the cooks, (me included), began to experiment with other types of bread. I made a cheese-garlic Italian round loaf that I enjoyed. One judge asked, "Did you know the crust was hard?"
"Yes," I said. "It’s supposed to be."

The trend moved toward different herbs, flat breads as well as, baguettes. After a while cooks began to bake cheese, and meats into the bread. A whole new trend had started.

Now a bread judge gets to taste a wide variety of lunches disguised as simple bread rolls or loafs and baguettes. I have tasted bread dishes that when cut into pieces were much better sandwiches than can be purchased at Subway or Hoagie Yoagie.

If you are thinking of cooking in a future cook off, don’t despair. There are many judges who,
(like me), still analyze the quality of the bread itself. Some cooks don’t bother making a good bread. They rely on the stuffing to wow the judges, so you have a chance. Learn to make bread. The skill will serve you well.

I will take a future blog and show you what I mean by bread quality and I’ll teach you how to make it. But for now, here’s the winning bread recipe from Klondike. It’s a meal in a roll, and I think you’ll love it.

Parmesan Chicken Rolls
By Terry and Stuart Lewis
Made in a 10, and a 12-inch Dutch oven.

1 tablespoon SAF yeast
1 ½ cups warm water
1 cup melted butter
1/3 cup sugar
2 eggs (room temperature)
1 teaspoon salt
2/3 cup powdered milk
2 teaspoons vital wheat gluton
5-6 cups flour
½ cup grated Parmesan cheese

2 large chicken breasts (cooked and shredded)
1 8oz package of cream cheese
3 tablespoons lemon juice
¼ cup canned green chilies
salt and pepper to taste

Place Chicken breasts in a 10-inch Dutch oven with one cup of water. Cook using 14 coals top and 7 on the bottom for 50-60 minutes.

Mix water, yeast and sugar in a small non-metallic bowl. Cover and set aside for ten minutes.
In a large bowl, mix two cups flour, powdered milk, and Gluton. Add eggs, ½ cup melted butter, salt, and yeast mixture. Mix well. Add enough flour to make soft dough. Place in a clean, greased, warm, 12-inch Dutch oven to raise.

When chicken is cooled, shred it and mix with cream cheese, lemon juice, salt and pepper. Gently mix in the chilies.

When risen, punch down dough and roll flat. Brush with remaining melted butter, and sprinkle with half of the Parmesan cheese. Cut 12, three-inch circles using a glass biscuit cutter.
Place one rounded tablespoon of filling on each circle. Fold circle in half and seal. Place rolls in a well greased, warm 12-inch Dutch oven. Cover and let rise.

Bake using 16-18 coals on top and 8-9 on bottom for about 35-45 minutes. About ten minutes before rolls are expected to be done, sprinkle remaining parmesan cheese on top and finish baking. Rolls will be golden brown.

Remove rolls from oven and brush with butter while hot.

Don't forget the World Championship Cook off is next weekend see IDOS website for more info

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