HULA HOOP CONTEST

At the Pavilion Stage—Friday, September 18 at 3:00 PM and Saturday, September 19 at 1:30 PM. Special awards for those who can hula hoop the longest, most creative, etc.

DANCE LIKE YOU'RE 81!

FOR YOUTHS 12 & UNDER. Special awards for most creative dancer. At the Pavilion Stage—Friday, September 19 at 5:00 PM and Saturday, September 20 at 4:00 PM.

Cookie Jar Contest

Sponsored by Rosauers and The Nez Perce County Fair Board

• Enter an assortment of fancy cookies made from different kinds of batters and doughs in a variety of colors with original decoration, if desired.
• The container MUST be a one (1) gallon clear glass jar with wide mouth and lid so that the jar may be tightly sealed. The jar may be decorated if desired, but extra "attention getters" will not be permitted.
• The jar must be filled and contain not less than seven (7) kinds of cookies.
• The judge will not need to open the jar to taste the cookies inside. Place 1 of each cookie in a separate zip lock bag so cookie flavors don't blend and are fresh, not stale.
• All jars should be picked up by entrant after 3:30 PM on Sunday.

King Arthur’s Classic White Sandwich Bread Baking Contest

All participants must bake the King Arthur’s Classic White Sandwich Bread (recipe needs to be included, it is attached). Deliver full loaf of bread to Foods Department on Tuesday, September 16 between the hours of 3pm-7pm. Contest is divided into two categories-adult (19 and over) and youth (19 & under).

Adult prizes: 1st place - $75 gift card; 2nd place - $50 gift card; 3rd place - $25 gift card.

Youth prizes 1st place - $40 gift card; 2nd place - $25 gift card; 3rd place - $25 gift card.

INGREDIENTS

• 1 1/4 cups (284g) to 1 1/2 cups (340g) lukewarm water*
• 1 heaping tablespoon (32g) honey
• 2 1/4 teaspoons instant yeast
• 1 3/4 teaspoons (11g) table salt
• 2 tablespoons (28g) butter, softened
• 4 cups (480g) King Arthur Unbleached All-Purpose Flour
• 1/3 cup (37g) King Arthur Baker’s Special Dry Milk or nonfat dry milk

INSTRUCTIONS

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients in the order listed, and mix and knead - by hand, or using a stand mixer - to make a smooth dough. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
2. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it’s become quite puffy, though not necessarily doubled in size.
3. Gently deflate the dough, and shape it into a fat 9” log. Place it in a lightly greased 9” x 5” or 10” x 5” loaf pan.
4. Cover the pan, and let the dough rise for 60 to 90 minutes, till it’s crowned 1” to 1 1/2” over the rim of the pan. Towards the end of the rising time, preheat the oven to 350° F.
5. Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it’s golden brown. An instant-read thermometer inserted into the center will read 195° F to 200° F.
6. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

Information about RADIO CONTEST and the KARAOKE CONTEST is on our ENTERTAINMENT page.

Nez Perce County Fair
September 18-21, 2025

OPEN CLASS EXHIBIT ENTRY DATES

FAIR OPENS TO THE PUBLIC