Busy Bee Bakers
Give your bread a name and tell us about your recipe.
Best Ever Prairie Style Flatbread – We wanted a big batch of flatbread that we could use in multiple ways. We used good olive oil and milk and bread flour and kneaded it by hand to a perfect dough. It was wonderful with a salad filling; we dreamed of uses as we ate – filled with eggs and bacon, rhubarb & raspberry jelly, cheese and sausage, Nutella – anything so we could eat it. It was as a taster said – "the best flatbread I had in my life"
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Oh, we are definitely rogue – we use the recipe as a map with many routes to get there…
Tell us about how you added a Wisconsin twist to your bread creation.
We stayed with the basics – prairie style as it were, cooked on a griddle and perfect for every occasion.
How did you do?