Give your bread a name and tell us about your recipe.
Warm Cocoa and Walnut Povitica
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I just started to try adding different spices ( like a bit of cinnamon for warmth in this bread…) and extra things to my bakes, but I’d say I still am pretty true to the recipe, at least until I get really good…
Tell us about how you added a Wisconsin twist to your bread creation.
I used all local Penzey spices to create this bread and baked it in my great-grandmother’s bread tin.
How did you do?