I recently had the honor of being one of the judges for Etowah County, Alabama’s 4-H Baking Contest where there were more than 50 entries. I was delighted to sample and judge the bread categories. Here are the first-, second- and third-place winners’ recipes for the Yeast Bread category. Great job everyone!

Kallie Moore, First Place
Etowah County Homeschool, Sixth Grade
Cinnamon Cranberry Challah
15/16 cup water
1 teaspoon yeast
2 tablespoons sugar
1 egg
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon cinnamon
1 cups whole wheat flour
1 1/4 cups all purpose flour
1/2 cup craisins
Put all ingredients in bread machine and set to basic dough. Put dough on lightly floured surface and split into 8 pieces and roll them out. Then braid as follows:
1. Number your strands 1 through 8.
2. 8 under 7 over 1;
3. 8 over 5
4. 2 under 3 over 8
5. 1 over 4
6. 7 under 6 over 1
Repeat steps 3 through 6 until you run out of dough.
Transfer to baking sheet lined with parchment and let it rise for an hour.
Preheat to 400 degrees F. and bake for 22 minutes.

Lola Poole, Second Place
Carlisle, Fifth Grade
Homemade Bread
1 cup lukewarm water
1 tablespoon fresh yeast
1 teaspoon sugar
2 teaspoon salt
3 1/2 cups white bread flour, plus extra for kneading
1 tablespoon olive oil plus extra for greasing
For the topping:
1 egg, beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds
Using your finger, mix 3 tablespoons of the water with the yeast and sugar. Leave it in a warm place 10 minutes or until it begins to bubble.
Sift the flour and salt into a bowl and stir in the yeast mixture. Stir in the oil and then enough of the remaining water to make a soft dough.
Lightly flour your hands and the work surface. Knead the dough for about 10 minutes or until it becomes smooth and elastic.
Put the dough in a lightly greased bowl and cover it with oiled plastic wrap. Put it in a warm place for 1 1/2 hours, until the dough has doubled in size.
Preheat the oven to 425 degrees F. Gently punch down the risen dough and then knead it on a lightly floured surface for five minutes more.
Shape the dough into 2 rectangles. Place each piece into a lightly greased loaf pan, cover, and put them in a warm place until they have doubled in size.
Glaze the loaves with egg and sprinkle with seeds. Bake for 30 - 35 minutes. A cooked loaf will look golden and sound hollow if tapped on the base.

Blaze Wade, Third Place
Gadsden Middle School, Sixth Grade
Glazed Lemon Daisy Bread
Dough
1/2 cup sugar
1/2 cup butter
1/4 cup milk
1/4 oz. package active dry yeast
4 1/4 cup all-purpose flour
3 eggs
1/2 teaspoon salt
1 tablespoon grated lemon peel
1 teaspoon vanilla
Filling:
1/4 cup butter, softened
1/2 teaspoon ground cloves
Glaze
1/2 cup sugar
1/2 cup dairy sour cream
1/4 cup butter
1 tablespoon lemon juice
In 1-quart saucepan combine sugar, butter and milk. Cook over medium heat until butter is melted. Pour into large bowl and cool to a temp of 105 to 115 degrees F. Stir in yeast until dissolved. Add 3 cups flour and reaming dough ingredients, stir until well mixed. Stir in remaining dough 1/2 cup at a time, until soft dough forms. Turn dough onto lightly floured surface, Knead until smooth and elastic, 3 to 5 minutes. Place in greased bowl turned greased side up. Cover; let rise in a warm place until doubled in size, 1 to 1 1/2 hours. The dough is ready if indentation remains when touched. Punch down dough; let rest 10 minutes.
On a lightly floured surface, roll dough into 18-inch circle. Spread with softened butter; sprinkle with cloves. Place a beverage tumbler in the center; make 4 cuts at equal intervals from outside of the circle to beverage tumbler. Cut each wedge into 5 wedges.
Twist every two wedges together. Coil twists toward the center, making daisy design; remove beverage tumbler. Coil one twist for the center. Place on greased large cookie sheet; reshape design if necessary, Cover; let rise about 45 minutes. Heat oven to 350 degrees F. Bake for 20 to 30 minutes or until golden brown.
In a 2-quart saucepan, combine all glaze ingredients. Cover over medium heat, occasionally stirring, until mixture comes to a full boil (5 to 6 minutes); boil 3 minutes. Pour warm glaze over warm bread.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com.