Annette & Vernette from Wisconsin (2018 Week 2: Bread)


Annette & Vernette



Baking Challenge

Eight-Strand Plaited Loaf and Flatbread

Give your bread a name and tell us about your recipe.

Editor’s note: Annette and Vernette’s baking story is unique. Annette will be submitting two entries each week: One for her, and one for her 94-year-old mother, Vernette. Vernette’s arthritis prevents her from baking herself; Annette will be baking to Vernette’s specifications.

From Annette: "This week, I asked my mother what she would like to bake: flatbread, regular yeast bread or bagels? She said, ‘I don’t know what flatbread is and I have never had a bagel.’ So we decided to make a braided loaf with herbs and cheese for her challenge and I decided to make naan bread for my challenge.

One of the first things my mom wanted to add was caraway seed. We decided to divide our loaf into three portions, one had caraway, garlic and dill, the second had Havarti cheese and chives and the third portion had rosemary, thyme and parmesan cheese. After watching many videos on bread braiding, I thought the most strands I could handle would be six so that is what we made. I wasn’t sure if the braided bread would hold together when you sliced it or if would it fall apart; it holds well together and tastes great. The naan bread for my challenge was great and fun to make. We both used a number of herbs and cheeses."

Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?

Here are our recipes:
Cheese and herb braid
1 packet active dry yeast
1 cup lukewarm water
3-4 cups flour
3 Tablespoons sugar
1/3 cup lukewarm milk
3 Tablespoons butter, melted
1 1/2 teaspoons salt
1 teaspoon caraway seed
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon chives
1/4 cup shredded Havarti cheese
1/4 cup parmesan cheese
1 teaspoon rosemary
1 teaspoon thyme
Mix yeast, water and sugar until it is dissolved. Let sit until frothy. Add 1 cup flour and mix well. Add salt, butter and milk stirring after each addition. Add enough flour to form a sticky ball, divide into 3 bowls, stir caraway, garlic and dill in one bowl, stir in chives and Havarti into dough in second bowl and parmesan cheese, rosemary and thyme into dough in third bowl. Turn out each ball of dough separately onto floured board and knead each dough for 10 minutes. Coat each ball of dough with oil and cover the bowl with plastic and put in warm place until double in size. When dough has risen, divide each ball of dough in 2 and roll out into a long strand. Do this with all 3 doughs. Check the internet on how to braid the loaf. After braiding cover the dough and let rise in warm place until double in size. Heat oven to 350 and bake for 35 minutes. Brush the top with melted butter enjoy.

Tell us about how you added a Wisconsin twist to your bread creation.

Herb naan bread
1 packet active dry yeast
1 teaspoon sugar
1/2 cup lukewarm water
2-3 cups flour
1/2 teaspoon salt
1/3 cup sour cream
1/4 cup butter
1 egg
1 teaspoon smoked paprika
1 teaspoon chives
1/8 teaspoon curry powder
1/8 teaspoon thyme
1/4 teaspoon garlic powder

Mix yeast, water, and sugar together. Let sit until frothy. Add one cup of flour, mix well. Add salt, butter, and sour cream and egg. Beat after each addition. Add the rest of the ingredients and mix. Add enough flour to form a soft ball, turn out onto floured board and knead for a few minutes. Put dough back in bowl and coat with oil. Cover with plastic wrap and put in warm place to double in size. When double divide dough into 8 pieces. roll with rolling pinto a 6 -8 inch oval. Put a heavy skillet on stove and turn to med- low. Spray bottom of pan with cooking spray. Add naan to pan and cook about 2 min. on each side. Adjust heat so the naan browns and bubbles but the bread doesn’t burn. Store under a towel and serve with butter and hummus.

How did you do?

Absolutely lovely.