Savory Plaited Centerpiece
Give your bread a name and tell us about your recipe.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
It depends, but if I am confident with the ingredients I’m using – I am more likely to go rogue. In this case, I have made "savory plaited centerpieces" before. I just didn’t realize that it what it was called. Calzones, stuffed breads, even things that I would consider stuffed meat pies all now have new meaning!
Tell us about how you added a Wisconsin twist to your bread creation.
I used Shullsburg Creamery (from Southwestern Wisconsin’s Driftless Region) Swiss Cheese in my mixture as well as sprinkled it on top of the bread prior to baking.
How did you do?