Big E Fairs' Fleischmann's Yeast Sensational Sandwich Bread contest

CHICOPEE, Mass. (Mass Appeal) - A new contest at the BIG E this year was looking for the most "Sensational Sandwich Bread."
Josh Ives of Fiskdale took 1st place in this years' new Sensational Sandwich Bread contest, and he joins us today with his award-winning recipe.
· Josh Ives of Fiskdale took 1st place in this years’ new Sensational Sandwich Bread contest at the Big E Fair.

· This bread is a focaccia recipe that Josh has been working on perfecting for a few years. But the meatloaf sandwich, he created specifically for the contest with the help of his two children. He competed with his wife Elinor who won an honorable mention ribbon.

· He won a $150 cash prize, plus his recipe now moves on to national judging were it will compete against 34 other 1st place winning recipes from state and county fairs across the country for a $1000 grand prize.

· For the Fleischmann’s Yeast contest judges were looking for the most “Sensational Sandwich Bread.” The bread “makes the sandwich” so contestants baked their best and used any type of Fleischmann’s Yeast. Sandwich breads were judged for the following criteria: bread flavor, bread texture, sandwich filling, appearance and creativity.

 Check out www.breadworld.com for more sandwich recipe ideas.

Fleischmann’s Yeast “Sensational Sandwich Bread” Contest

Joshua Ives of Fiskdale, 1st Place, 2012 Big E Fair
Mediterranean Style Meatloaf Sandwiches on Focaccia

Focaccia:
1 package Fleischmann’s Rapid Rise Yeast
1/2 teaspoon sugar
2 cups warm water
4 cups all-purpose flour
1 cup potato flakes
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
Black pepper, fresh ground to taste
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 tablespoon cornmeal (to be sprinkled on cookie sheet, not mixed into dough)
Olive oil
1/2 cup caramelized onions
1/2 teaspoon sea salt
Sandwich:
4 slices cooked meatloaf
2 ounces goat cheese
1 cup fresh arugula
1 tablespoon sundried tomatoes in olive oil, chopped

For Focaccia:
1. Mix Fleischmann’s yeast, 1/2 teaspoon sugar and 2 cups warm water. Let stand until bubbly.
2. Combine the flour, potato flakes, olive oil, salt and pepper, herbs, warm water and yeast. Mix and then knead until dough is smooth and elastic.
3. Sprinkle cornmeal on greased cookie sheet and, with wet hands, spread dough into a rectangle. Spread a thin layer of olive oil on top, then cover with plastic wrap and set aside until doubled in size, about 1 hour.
4. While dough is rising, preheat oven to 425 degrees F and place a pan of water on the middle shelf.
5. When dough is puffy, brush it with olive oil, then spread the caramelized onions, sea salt and ground pepper on it.
6. Place on bottom rack of oven and bake until golden brown and crispy, about 25 minutes.

For Sandwich:
1. When cool, slice lengthwise and place meatloaf, goat cheese, arugula and sundried tomatoes on one half, then top with the other half.