Stevens Point, WI
Eight-Strand Plaited Loaf
Give your bread a name and tell us about your recipe.
Braided Beer Cheese Bread-I’ve made braided breads before, but never with so many plaits! Thought it would be good to learn. Had to keep the instructions in front of me while doing it. I used Paul Hollywood’s recipe, then gave it my own Wisconsin "twist." I melted and added a tub of beer cheese snack spread to the dough. This made the dough too sticky, so I had to work in extra flour to get the texture right again. The result was delicious. The rise was good (maybe the beer helped?), texture is just right, the outside was golden brown and the flavors and aroma while baking really came through.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Rogue-I often start with a recipe, but adjust as I go along. If I think a different flavor would be better, don’t have or don’t like an ingredient I make it up as I go along.
Tell us about how you added a Wisconsin twist to your bread creation.
I added a tub of Old Fashioned Beer Cheddar snack spread to the dough from Old Fashioned Foods, Mayville, WI.
How did you do?