Give your bread a name and tell us about your recipe.
Chocolate Babka – this recipe came from The NY Times. It’s a traditional yeast bread and took a looooong time to make, but it was fun and definitely got me to try something new.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
When I’m trying something new, I follow recipes to the letter, but with old favorites I use whatever is in the cupboards and improvise a lot.
Tell us about how you added a Wisconsin twist to your bread creation.
Well, I just moved away from Wisconsin, so this recipe is kind of a fun fusion of my grandma’s coffee cake and Seinfeld’s chocolate babka. Getting into the East Coast spirit. 🙂
How did you do?