Beaver Dam, WI
Give your bread a name and tell us about your recipe.
Wisconsin’s Favorite Flatbread. I used a cheese flatbread recipe but rather than using 8 oz of cheddar, I did 4 oz of extra sharp cheddar (really there is no other cheddar) and a sun-dried tomato-basil infused cheddar to give the bread an herby tang. And it accompanied my fresh gazpacho perfectly!
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
A modest rogue – I may attempt to swap a flavor here or there, but with bread especially you can’t safely go too rogue and have a successful outcome. (Oh the joys of chemistry and baking!)
Tell us about how you added a Wisconsin twist to your bread creation.
Cheese, glorious cheese!
How did you do?