Give your bread a name and tell us about your recipe.
Paul’s Chocolate Cherry Bread on Steroids!
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Tell us about how you added a Wisconsin twist to your bread creation.
Sweet Dark Cherries picked by ME in Bayfield, WI were used in my bread. I used a recipe of Paul’s which I saw him make in a Master Class episode. He likes getting his hands into the dough. Me: not so much. Once I added the cherries, it was a MESS! Good thing no one called while I was kneading. No way I could answer the phone with those hands.
Once in the oven, my already large loaf became ENORMOUS and started creeping off the edge of the pan! Not the most gorgeous, but very tasty, and the huge loaf was gone in two days.
How did you do?