Eight-Strand Plaited Loaf
Give your bread a name and tell us about your recipe.
The Packer Backer
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I like to learn the technique right the first time and then change things to make the recipe a little healthier – I want to experiment with different flours with more protein and less carbohydrate. Today was not the case for a healthier recipe, but I couldn’t have asked for a prettier loaf! I used a Hawaiian bread recipe because I figured it would’t have such a hard crust and be able to show the colors better. It could have been a bit more pineapple flavored, but the texture was soft and moist, and the color was divine! I have a LOT of it and we’re making french toast with it in the morning!
Tell us about how you added a Wisconsin twist to your bread creation.
The green and gold strands all plaited and baked and snuggled into a Clay Matthews jersey – what’s not to love?
How did you do?