Braided Wreath Instructions Food

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BRAIDED BREAD WREATH



Braided Bread Wreath image

Provided by Sandra Lee

Categories     appetizer

Time 2h

Yield 12 servings

Number Of Ingredients 11

Cornmeal, for dusting
Flour, for work surface and dusting
3 (1-pound) bags refrigerated pizza dough, at room temperature
3 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons paprika
1 tablespoon Italian seasoning
1/4 cup shredded Parmesan
1 egg
2 tablespoons water
Coarse salt

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment and sprinkle with a thin layer of cornmeal.
  • On a floured work surface, roll out the 3 dough portions into 3 long ropes. Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart. Pinch the top ends. Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided. Join both ends to form a round wreath.
  • Transfer the dough wreath to the parchment lined sheet pan. Dust with flour, and cover with a kitchen towel. Let proof in a warm spot for 45 minutes.
  • In a small bowl mix together the olive oil, garlic, paprika, Italian seasoning, and cheese. Set aside. Beat the egg with the water in a small bowl, and set aside
  • Bake the bread wreath in the preheated oven for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture. Put it back in the oven, and bake it for an additional 20 minutes. In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt. Remove from the oven and serve hot.

BRAIDED WREATH BREAD



Braided Wreath Bread image

I make this attractive bread to celebrate Santa Lucia Day on December 13. This Swedish custom is the symbolic start of Christmas in Scandinavia, a festival of lights that brightens the short, dark days of winter. I position seven birthday candle holders in my braided loaf before adding candles to prevent wax from melting on top of the bread.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/3 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, cubed
1 large egg
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon orange extract
2-1/2 to 3 cups all-purpose flour
GLAZE:
1 large egg

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, 1 egg, orange zest, salt, extract and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Roll each portion into a 20-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes., For glaze, beat egg; lightly brush over dough. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 152mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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