State Fair Winner: Roseville's Patrice Johnson Takes The Bread

Patrice Johnson, of Roseville, is the 2012 Minnesota State Fair blue-ribbon winner of Fleischmann's Yeast "Sensational Sandwich Bread" Contest."

Johnson, a first-time fair contest entrant, scored the first-place win with her entry "Nordic Bliss Smorgas,” a Swedish Limpa bread made with dark molasses, orange zest, rye flour, arise, fennel and caraway, according to Cyndi Harles, a spokeswoman with The Blue Ribbon Group.
Johnson presented her bread as an open-face sandwich and won a $150 from Fleischmann's Yeast, Harles said. Johnson's recipe will now compete for a $1,000 grand prize in January 2013 when test kitchen judging takes place, Harles said.

Asked by Roseville Patch about her blue-ribbon win, Johnson said Saturday, "I was absolutely shocked." Johnson said she entered four baking categories at the Fair and also came away with a third-place ribbon in ethnic breads with her Swedish Semlor.

Johnson, who is registration coordinator for the University of Minnesota Extension, earned a master's degree from the U in in Swedish cuisine and immigration.She also writes, teaches about food and volunteers at the American Swedish Institute.

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Here is Johnson's blue ribbon recipe:

 Swedish Limpa Bread
1/4 cup very loosely packed brown sugar
2 Tablespoons dark molasses
3/4 cup warm water
1 packet Fleishmann’s Active Dry Yeast (2 1/4 teaspoons)
1 teaspoon salt
1 1/4 cups rye flour
2 to 3 cups all-purpose flour
2 Tablespoons butter, room temperature
Zest of one orange
1 teaspoon ground anise
1 teaspoon ground fennel
1 teaspoon ground caraway
 
Egg wash:
1 egg yolk
1 - 2 Tablespoons fresh squeezed orange juice
1 teaspoon fennel seeds
1 teaspoon caraway seeds
 
In large mixing bowl combine first four ingredients and allow yeast to rise until foamy, about 5 minutes. Stir in salt, rye flour, and enough of the all-purpose flour to make a dense but pliable dough. Knead in butter, zest and spices. Add a bit of oil to a clean bowl and roll ball of dough in oil. Cover and let rise 6 to 7 hours. Gently shape dough into oblong loaf. Place on buttered baking sheet or in loaf pan; cover and allow to rise to double; 2 hours. Use sharp knife to slice a few parallel cuts across top of loaf, if desired. Whisk together egg yolk and orange juice; brush over top of loaf and sprinkle with seeds. Bake in preheated 375 degree oven until bread is a deep golden brown and sounds hollow when tapped; about 30 to 40 minutes. Remove from oven and cool on rack at least 30 minutes. (Makes 1 loaf)