Bread Wreath Food

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BREAD WREATH



Bread Wreath image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 5h30m

Number Of Ingredients 6

1 cup all-purpose flour, plus more for dusting and sprinkling
1/2 cup rye flour
1 cup plus 2 tablespoons bread flour
2 teaspoons coarse salt
1 1/2 teaspoons dry active yeast (from one 1/4-ounce envelope)
1 1/4 cups warm water (110 degrees), plus 1 cup water for metal baking pan

Steps:

  • Mix together 3/4 cup all-purpose flour, the rye and bread flours, salt, yeast, and warm water in a large bowl with a wooden spoon. (Dough will be sticky.) Cover bowl with a kitchen towel and let rise in a warm place until doubled in size, 2 to 2 1/2 hours. Refrigerate dough in bowl until cold, about 1 hour.
  • Preheat oven to 475 degrees, with a pizza stone or inverted rimmed baking sheet on rack in top position and a metal baking pan on rack in lowest position. Transfer dough to a lightly floured work surface and sprinkle with remaining 1/4 cup all-purpose flour. Knead briefly to incorporate, then form into a smooth ball. Return to bowl, cover with towel, and refrigerate 30 minutes.
  • Invert a cookie sheet, cover with parchment, and dust with all-purpose flour. Place dough in center. Poke a hole in center of dough with your thumbs and stretch it until dough measures 9 inches in diameter and hole measures 4 1/2 inches in diameter. Generously sprinkle with all-purpose flour and let rest, uncovered, 15 minutes. Using kitchen shears, cut 14 deep Vs into top of dough, going almost all of the way through. Pull points of cut Vs away from center to create 14 leaves around wreath. Let rest, uncovered, 15 minutes.
  • In one quick motion, slide wreath on parchment onto pizza stone, then pour water into metal baking pan. Bake until bread is golden brown, about 20 minutes. Slide wreath on parchment onto a baking sheet, then slide wreath off parchment onto a wire rack. Let cool at least 30 minutes before serving. Bread is best eaten same day it is made.

CHRISTMAS WREATH BREAD



Christmas Wreath Bread image

The wreath design for this bread gives it such a festive look. I always make extras to give to friends and to sell at holiday bazaars. Everyone looks forward to receiving them. -Agnes Ward, Strattford, Ontario

Provided by Taste of Home

Time 50m

Yield 1 wreath (16 slices).

Number Of Ingredients 14

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
6 tablespoons butter
1/3 cup nonfat dry milk powder
1/4 cup sugar
1 large egg
3/4 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
2 tablespoons butter, melted
1/2 cup chopped almonds
1-1/2 teaspoons ground cinnamon
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread.

Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 170mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

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 BREAD WREATH



Braided Bread Wreath image

Provided by My Food and Family

Categories     Home

Time 3h30m

Number Of Ingredients 11

1 loaf frozen bread dough, thawed
2 Tbsp milk, divided
1 egg
3 Tbsp sugar, tinted green and/or red
1 Tbsp cinnamon
1 cup powdered sugar
1/4 tsp vanilla
Green and red food coloring
1 can ready to spread vanilla frosting
Decorating bag or plastic zipper sandwich bag
Leaf decorating tip (optional)

Steps:

  • Unroll bread dough. Cut into three equal pieces. Roll each piece into an 18 to 20 inch long strip. Braid strips. Join ends to form wreath and place on ungreased baking sheet.
  • Combine 1 Tbsp. milk and egg (reserve 1 Tbsp. milk for glaze). Whisk thoroughly. Brush on top of wreath. Sprinkle tinted sugar and cinnamon on top. Set aside in a warm, draft-free place. Let proof until approximately doubled in size, about 1 1/2 hours
  • Preheat oven to 350°F. Bake wreath 45 minutes (should sound hollow and be golden brown).
  • Mix reserved milk, powdered sugar, and vanilla until smooth. Fill decorating bag or sandwich bag approximately 1/3 full. Snip off end of bag. Starting at inside edge, pipe a continuous line from inside to outside all around wreath. Repeat if necessary until glaze is gone or desired coverage is achieved.
  • Divide ready to spread frosting into two bowls. Tint one green and one red. With green: fill bag. Cut bag tip into a point (or use a leaf decorating tip). Pipe clusters of three leaves (base of leaves joined in center, points of leaves facing out) randomly around top of wreath. With red: fill bag. Snip off end. Pipe three small red berries in centers of leaf clusters. Snip off more of bag to make enlarge hole. Pipe a bow where the ends of the bread dough was joined.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GARLIC-HERB DINNER ROLL WREATH



Garlic-Herb Dinner Roll Wreath image

Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut thick, even slices with a serrated knife.

Provided by Sarah Carey

Categories     Bread Recipes

Time 3h45m

Yield Serves 8 to 10

Number Of Ingredients 14

1/2 cup fresh parsley leaves
1 tablespoon fresh thyme leaves
1 garlic clove
1/3 cup grated Parmigiano-Reggiano
4 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
1 1/2 teaspoons active dry yeast
1/4 cup warm water (110°F)
1 large egg
1/3 cup warm whole milk (110°F)
1 tablespoon sugar
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 cups unbleached all-purpose flour, plus more for dusting
5 tablespoons unsalted butter, melted, plus more for bowl

Steps:

  • For the Garlic-Herb Butter: In a food processor, combine parsley, thyme, garlic, and cheese and pulse until mixture has the texture of a paste. Add butter; pulse until fully combined and mixture has a vivid green color. Season with 1 teaspoon salt and freshly ground pepper to taste; pulse to incorporate. This can be made up to a week in advance and refrigerated in an airtight container. Return to room temperature before using.
  • For the Dough: Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Beat egg and add to bowl along with milk, sugar, salt, flour, and butter. Stir until a loose, slightly tacky dough forms (it will firm up when kneaded). Turn out onto a floured surface and knead until smooth and supple, about 5 minutes.
  • Transfer to a buttered bowl, cover with plastic wrap, and let stand in a warm, draft-free area until doubled in volume, about 1 hour. (Dough can be covered at this point and refrigerated up to 24 hours.)
  • To Assemble: Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread garlic-herb butter evenly over surface, all the way to edges. Starting at a long end, roll dough into a tight cylinder, pinching seam to seal. Transfer to baking sheet; refrigerate until firm, about 30 minutes.
  • Cut lengthwise through dough down center of log, leaving about 1/2 inch intact at one end; turn cut-sides up. Lift one length up and over the other; repeat with second length. Continue to overlap pieces to form a log. It should be about 22 inches long; if not, stretch it a bit to lengthen. Shape into a 9 1/2-inch-diameter circle, and pinch ends to seal.
  • Cover loosely with plastic; let stand until soft and nearly doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes. Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely. Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.

PESTO BREAD WREATH RECIPE BY TASTY



Pesto Bread Wreath Recipe by Tasty image

Pillowy dough swirled with savory pesto and studded with sun-dried tomatoes makes this centerpiece bread not only beautiful to present, but also absolutely delicious. Make one (or two) for this season's holiday party and make sure to snag a slice for yourself before it disappears.

Provided by Tikeyah Whittle

Categories     Dinner

Time 4h20m

Yield 12 servings

Number Of Ingredients 19

½ cup warm milk
4 tablespoons granulated sugar, divided
2 teaspoons active dry yeast
3 ½ cups all purpose flour, plus more for dusting
1 ¾ teaspoons kosher salt
1 lemon
2 large eggs, beaten
1 stick unsalted butter, melted and cooled
nonstick cooking spray, for greasing
½ cup pepitas, toasted
3 oz fresh basil leaf
3 oz freshly grated parmesan cheese
1 teaspoon kosher salt
4 large cloves fresh garlic
1 lemon, small
⅓ cup extra virgin olive oil
4 oz cream cheese, softened
⅓ cup sun-dried tomatoes, minced
1 large egg, beaten

Steps:

  • Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
  • In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
  • Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
  • Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
  • Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
  • Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
  • Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
  • Bake the wreath until golden brown, about 40 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 322 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, Sugar 6 grams

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