Savory Plaited Centerpiece
Give your bread a name and tell us about your recipe.
The dough is a simple egg bread with olive oil and honey, topped with sesame before baking. For the filling, I blended chiles with cumin, coriander, caraway, garlic, and olive oil to form a spicy paste.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I always follow the recipe the first time I make something, especially when baking. Then I use successful techniques and flavor combinations for future experiments. I love learning about food science and history, as well as trying new cuisines, so good recipes are crucial.
Tell us about how you added a Wisconsin twist to your bread creation.
I wanted to reflect my Wisconsin experience, which includes both my childhood in Madison eating food from all over the world and my family history of farming. The flavors are North African, but the colors are red and white for the UW. The honey came from my aunt’s farm in Lena, and the peppers are from my and my parents’ gardens.
How did you do?