Eight-Strand Plaited Loaf
Give your bread a name and tell us about your recipe.
Wisconsin Beer and Cheese – The bread is made with two different doughs. The first is a rye made with Central Waters Beer (made in Amherst). The second is a white dough with Wisconsin parmesan and fresh chives from my garden.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Totally a rogue! Cannot stick with a recipe to save my soul.
Tell us about how you added a Wisconsin twist to your bread creation.
I used Honey Blonde Beer from Central Waters in the rye dough part of the plait and Wisconsin cheese and fresh chives for the white dough in the eight-stranded bread. Next time I will try a darker Porter or Stout from CW and go with a light wheat rather than a white dough.
How did you do?