Any bread item prepared or baked using a bread machine should be entered under the Cooking 201, Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
Division 411 Recipe card required for ALL classes in this division
Recipe Card Template available at: UNL-Perkins - 4-H Foods Supporting Information - All Documents
*Class E411001 White Bread Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
*Class E411002 Whole Wheat or Mixed Grain Bread Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
*Class E411003 Specialty Rolls Any yeast recipe, four rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels, or any other sweet roll recipe that makes individual portions.
*Class E411004 Dinner Rolls Any yeast recipe, four rolls on a paper plate. May be clover leaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
*Class E411005 Specialty Bread Any yeast recipe, includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least 3/4 of a full-sized baked product.
*Class E411006 Shortened Cake At least 3/4 of the cake (not from a cake mix). Shortened cakes use fat for flavor and texture and recipes usually begin by beating fat with sugar by creaming and include leavening agents in the recipe. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frostings allowed.)