Christmas Bread Wreath Food

HOLIDAY BREAD WREATH

Steps:

• Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center). Divide the dough in half and transfer one piece to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
• Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball. Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
• Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring. Let rest, uncovered, 15 minutes.
• Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make "leaves." Let rest, uncovered, until plump, about 15 more minutes.
• Slide one dough wreath (on the parchment) directly onto the hot stone. Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door. Bake until the bread is golden brown, 15 to 20 minutes. Transfer to a rack to cool. Repeat with the second dough wreath, adding another cup of water to the broiler pan.

CHRISTMAS WREATH BREAD

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.

CHRISTMAS BREAD WREATH RECIPE

Steps:

• To make the bread: Tip the flour into a bowl (of an electric mixer with a dough hook, if possible) and stir in the yeast, salt and sugar.
• Add 3 tbsp of the oil to 300ml (½ pint) warm water and pour it into the flour. Mix well for 5 mins in the mixer, until smooth and elastic. If making it by hand, mix well and knead for about 8 minutes. Don't flour the surface, and rub oil on your hands to knead it, otherwise the dough will be dry.
• Form the dough into a roll and keep rolling it, using both hands, to make an even-width "sausage", about 70cm (27½in) long. Put the dough on the baking sheet in a circle (about 25cm/10in in diameter) and join the ends together.
• Cover loosely with oiled cling film and leave in a warm place for 30-40 mins, or until it has nearly doubled in size.
• Set the oven to 220°F/425°F/Gas Mark 7. Take the cling film off, press rosemary sprigs gently into the dough all round the top to look like a wreath. Add the cranberries and sprinkle with pine nuts. Cover dough and leave for 5-10 mins to rise again, but if it's already very near the edges of the baking sheet, sprinkle with the salt, drizzle with the oil and bake just below the centre of the oven for 15 mins. Turn the oven temperature down to 180°C/350°F/Gas Mark 4 and bake for 15 mins, until golden and the base is crisp but not too brown.
• Slide the loaf on to a cooling rack and serve warm, as a centrepiece for nibbling on at the start of a meal.

CHRISTMAS WREATH BREAD

Steps:

• Combine the flour, yeast, sugar and salt in a large mixing bowl.
• Add warm milk, oil, egg & vanilla.
• With electric mixer, beat on high for two minutes.
• Reduce speed, add raisins and about 1/4 to 1/2 cup more flour until the dough forms a mass.
• Knead on a floured surface for 100 turns (about 2 minutes).
• Cover dough with plastic and let it rest 10 minutes.
• Line a baking sheet with parchment paper.
• Divide dough into three and roll each piece into a 20-inch long rope. Braid the ropes as you would braid hair and shape the braid into a circle, pinching & tucking the ends together.
• Place on the baking sheet, cover with a towel and let rise in a warm spot until doubled in size - 45 minutes to 1 hour.
• After 30 minutes, preheat oven to 350° F.
• When loaf has doubled in size, gently brush with egg wash.
• Bake for about 30 minutes. After 15 minutes, cover with a foil tent to prevent over-browning. Internal temperature should be at least 190° F when baked.
• Let cool for 10 minutes and add glaze, followed immediately with sprinkles.

CHRISTMAS BREAD WREATH

Steps:

• Grease cookie sheet. Sprinkle 2 tablespoons of the cheese onto flat surface. Roll bread dough in cheese into 24-inch rope. Place on cookie sheet, forming circle; pinch ends to seal.
• Snip dough 16 times from the outer edge of the circle at about 1 1/2-inch intervals, cutting two-thirds of the way through, using kitchen scissors. Lift and turn every other section of dough toward the center of the circle pinching ends, so the dough resembles branches if desired.
• Cover and let rise in warm place 1 to 2 hours or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°F. Mix oil and garlic; brush over dough. Sprinkle with remaining 2 tablespoons cheese. Bake 25 to 30 minutes or until golden brown.

STROMBOLI BREAD WREATH

Steps:

• Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
• Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
• Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
• Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
• Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
• Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
• Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
• Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
• Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!