For some of the competitors in Pillsbury's twelfth Annual Grand National Bake-Off last week, it was just one knead after another. One woman could not get her Danish rolls to rise because of the air conditioning in baking headquarters at the Statler Hotel in Washington, D.C.; another forgot her spectacles and could not see to pick the stems off the raisins (a Pillsbury vice president thoughtfully lent her his). Another sent Pillsbury staffers scurrying about to find bleached pumpkin seeds (they had given her unbleached ones).
After eight hours of sampling, the judges settled on a simple dish: dilly casserole bread. To homey, 56-year-old Mrs. Leona Schnuelle, Crab Orchard, Neb., went the $25,000 first prize. A veteran contestant, Mrs. Schnuelle has won such prizes as $500 (for judging cattle), a trip to Florida, an assortment of appliances and furniture. She tried nine times before she won the bakeoff.
Although Pillsbury does not tell the judges what type of dish it wants to win, the judges, who are food editors, are savvy enough to know that the winning recipe must have wide appeal and be easy to make. The judges thought dilly bread* would be an ideal dish for barbecues and patio luncheons. Besides, it requires none of the kneading old-fashioned breads do, is only mixed and popped into a casserole and baked. Said one food expert: "Any dish with casserole in the title these days is a shoo-in."
The only man in the bake-off was awarded one of the top prizes. U.S. Navy Chief Petty Officer Ramon Cabalona, who is chief steward aboard the submarine U.S.S. Catfish, won the $1,000 first prize in the pies and dessert division for his orange cream pie topped with meringue. Its name: sub-meringue pie.
*The recipe: 1 packet active dry yeast (or 1 cake compressed yeast)
l/4 cup warm water
1 cup creamed cottage cheese, heated to luke warm
2 tablespoons sugar
1 tablespoon instant minced onion
1 tablespoon butter
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon soda
1 unbeaten egg
2 l/4 to 2 1/2 cups Pillsbury's Best All-Purpose Flour
Soften yeast in water. Combine softened yeast in mixing bowl with cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Add flour gradually to form a stiff dough, pausing to beat well after each addition. Cover and let rise for 50 to 60 minutes in warm place (85° to 90°) until dough is light and doubled in size. Stir down dough. Turn into well-greased 8-in. round casserole of 1½ or 2-qt. capacity. Let rise for 30 to 40 minutes in warm place until light.
Bake at 350° for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with salt. Yield: one round loaf.