Eight-Strand Plaited Loaf
Give your bread a name and tell us about your recipe.
Wisconsin Cheese, Garlic, and Herb Motherlode Bread:
Paul Hollywood’s recipe was Wisconsin-fied for the cause and somewhere along the way that seemed to result in a lack of definition of the eight plaits in the final product. Or perhaps it was the humidity. I’m sure Paul would be tsk-tsking but it is delicious!
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
It depends! The rogue-ness emerges when I am a bit inaccurate about measuring and experiment with substitutions and additions.
Tell us about how you added a Wisconsin twist to your bread creation.
Let me count the ways. I used WISCONSIN: butter, cheddar cheese, parmesan cheese, garlic, yeast, and Penzey’s Brady Street Cheese sprinkle and Oregano.
How did you do?