Best Iowa State Fair Pizza Bread Recipes

IOWA STATE FAIR PIZZA BREAD

Steps:

• Place ingredients in bread machine pan in order specified by manufacturer. Set for white, light crust.

GIZMO SANDWICH

Steps:

• Saute onions and garlic in olive oil until slightly translucent.
• Add fennel seeds - saute for a minute.
• Add meat and brown.
• Once mixture is combined and browned - spoon mixture into hoagie bun.
• Top with desired amount of pizza sauce.
• Add sliced cheese - enough to cover all meat and edges of bun.
• Broil until cheese is melted.

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

STATE FAIR WINNER CARAMEL PECAN ROLLS !

Steps:

• For Rolls:.
• Cream butter, sugar and salt. Add eggs.
• In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
• Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.
• For Caramel Syrup:.
• Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended.
• Place 1 cup caramel syrup and 1 cup pecans in each of three 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
• Bake at 325ºF for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.