Eight-Strand Plaited Loaf
Give your bread a name and tell us about your recipe.
This is my savory tomato stuffed challah bread. I rolled up four of the eight strands with a mix of feta cheese, diced tomatoes, and fresh herbs. It came out of the oven with a golden, crisp crust and a soft pillowy center laced with cheesy tomato herb mix. Beautiful and delicious!
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I consider myself somewhere in between. I have great success when I follow a recipe but I enjoy being creative and putting my own spin on it too.
Tell us about how you added a Wisconsin twist to your bread creation.
The "stuffing" I used was inspired by Wisconsin flavors. Feta cheese, locally grown diced tomatoes, and fresh basil and oregano from my cute little wheel barrel herb garden. Such an amazing flavor combination. The bread on its own is wonderful, the stuffing just sends it over the top.
How did you do?