N - BREADS

SPECIAL RULES

1. Entries must be made from scratch.

2. Bread must be baked in a pan suitable for the recipe

3. Recipe Must accompany entry.

4. Please note whether your recipe is original or note its source.

5. Entries must be made of quality ingredients.

1. Bread was made using food safety guidelines

2. How does it look, color, consistency

3. Recipe, was it your original recipe, if not please note where you found the recipe (Recipe will not be shared without consent)

4.How is the entry presented on the Plate, is it clean

5. Flavor, crust, crumb, chew

The following percentages will serve as a general guide to exhibitors of Breads

Class

201. White

202. Whole Wheat (100%)

203. Rye

204. White Variations (onion, cheese, fruits, nuts etc.)

205. Wheat Variations (onion, cheese, fruits, nuts etc.)

206. Gluten Free

*at least 4 of each - max size is a 6" diameter*

Class

210. White

211. Whole Wheat

212. Rye

213. Variations unfrosted (onion, cheese, nut, cinnamon, sweet etc.)

214. Variations frosted (cinnamon, sweet, orange etc.)

215. Gluten Free

*at least 4 of each for rolls or bagels

Class

216. Plain Bagels*

217. Demi Brioche Rolls or Buns*

218. Baguette

219. Ciabatta

220. Focaccia Bread

221. Gluten Free

223. Sourdough loaf with inclusions

224. Sourdough rolls (plain)

225. Sourdough rolls with inclusions

226. Sourdough bagels (plain)

227. Sourdough bagels (flavored)

228. Sourdough Focaccia (plain or design)

229. Sourdough Focaccia w/ design: America 250 Theme

230. Sourdough Soft Sandwich Bread

Note: Please enter the correct class even if an oil alternative, such as apple sauce, has been used.

Class

233. Fruit Loaf Bread (Banana, Apple etc)

234. Zucchini Loaf Bread with or without Mix Ins ( nuts, chocolate, etc )

235. Seed Loaf Bread

236. Pumpkin with or without Mix Ins ( nuts, chocolate, etc)

237. Fruit Bread with Mix Ins ( nuts, chocolate, etc)

238. Chocolate Loaf Bread

239. Gluten Free