Give your bread a name and tell us about your recipe.
Challah Circle Braid (one loaf with dark chocolate layers and one loaf with white chocolate ginger) : I made a traditional Challah bread recipe and then rolled in very dark chocolate with one circle braid and used the same bread to make the second loaf but with white chocolate and ginger paste.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Definitely rogue. I like to take a recipe and maybe do it one or twice the way it says just until I understand why they are putting the items and amounts together. After I have a basic understanding of it, I like to see what other flavor combinations will taste like.
Tell us about how you added a Wisconsin twist to your bread creation.
I had a hard time making this into a Wisconsin-centered bake. I made a Challah bread (that had egg in it) which was basically the same recipe as my grandmother’s bread that I grew up eating. I wanted to do the chocolate challenge but chocolate isn’t very Wisconsin. I was going to add ginseng powder to the white chocolate/ginger loaf but couldn’t find it in any store near me and to be honest, was a bit nervous as to how the flavor of the ginseng would affect the other flavors. So in the end, I guess it’s bread inspired by Wisconsin because it encouraged me to do a couple hours of research about the state I live in.
How did you do?
It’s not pretty, but it’s edible.