Christmas Wreath Bread Food

CHRISTMAS WREATH BREAD

Steps:

• In a small bowl, combine the yeast, 1 tsp sugar, and 1/4 cup of warm water. Set aside to start foaming.
• In a saucepan over med low heat, combine the milk, 1/2 cup sugar, and 1/2 cup butter. Stir until sugar dissolves and butter melts. Do Not Boil. Set aside to cool.
• Once the milk mixture is cool, pour into a large mixing bowl, add the yeast mix, egg, and salt. Stir until combined.
• Slowly add in the 2 cups of flour, a little at a time, until a soft dough forms a ball and pulls away from sides of the bowl.
• Turn ball of dough onto a floured surface and knead 7 to 9 times. Place dough into an oiled bowl, turning to coat. Cover and let raise for 1 hour, or until it doubles in size.
• Roll the dough into a triangle, brush one half with melted butter. Fold the other half over the buttered half. Repeat 2 more times. Pinch the edges to seal in the butter. Refrigerate for 20 minutes. Roll out in a triangle and repeat process of butter and folding. Cover and let raise.
• Roll the dough out into a triangle again. Cut into 6 strips. Crimp the side of the strips shut with flour, again to seal in the butter, making each strip into a rope.
• Braid 3 pieces together and create a wreath. Repeat with the other 3 pieces. Cover and let raise until doubled in size. Brush with beaten egg white. Bake at 350 F for 25-30 minutes until golden brown. Cool on baking racks for an hour.
• In a small bowl, combine the powdered sugar and 2 tbsp of milk. If it is too thick, add in more milk until it reaches desired consistency. Drizzle over the wreaths and top with maraschino cherries.

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.

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:

• 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.

CHRISTMAS WREATHS

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

CHRISTMAS WREATH - CHRISTMAS BRAIDED BREAD

Steps:

• In a medium bowl add yeast, sugar and lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
• In a large bowl whisk together the flour and salt. Add the remaining milk, activated yeast, egg yolk and melted butter. Start kneading it until it pulls away from the sides of the bowl. Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
• While the dough rises, prepare the spinach peste.
• Place the spinach leaves, walnuts, minced garlic, lemon juice, Parmesan cheese, salt and olive oil into the bowl of a food processor. Process until well combined and smooth.
• Preheat the oven to 400F (200 C). Line a baking sheet with parchment paper.
• On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×12 inches (45x30cm).
• Spread spinach pesto evenly, leaving about a 1/2-inch (1cm) border around the edges. Sprinkle the grated cheese and red pepper over the pesto. Roll up the dough and using a sharp knife, cut the log in half lengthwise.
• Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top. Pinch the ends together and form a wreath.
• Transfer it to the prepared baking sheet. Brush the wreath with egg white. Bake for 20-25 minutes until golden.

CRANBERRY-ALMOND HOLIDAY WREATH BREAD

Steps:

• 1.
• Sprinkle yeast over warm water in a large bowl; stir briefly.
• Let stand until foamy (about 5 minutes).
• Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
• Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
• Then eat on medium speed for 3 minutes.
• Add 1 1/4 cups more flour; beat until combined.
• Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
• Place in a greased bowl; turn over to grease top.
• Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
• Meanwhile, prepare filling.
• In a medium-size bowl, combine butter,flour and sugar.
• Beat until smooth.
• Stir in almonds, dried cranberries, lemon peep, and almond extract.
• Cover and refrigerate.
• Punch doubled dough down and knead briefly on a lightly floured board to release ari.
• Roll into a 9- by 30-inch rectangle.
• Crumble filling dough to within 1 inch of edges.
• Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
• With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
• Loosely twist ropes around each other, keeping cut side up.
• Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
• Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
• Bake in a 375°F oven until lightly browned (about 20 minutes).
• Transfer to a rack and let cool briefly.
• Meanwhile, prepare sugar glaze.
• In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
• Drizzle over warm bread.

CHRISTMAS WREATH APPETIZER

Steps:

• Preheat the oven to 375 degrees F.
• Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
• Cut each tube into eight slices and arrange the slices in a circle on ungreased baking sheet (about 11 inches in diameter -- you can make your circle on an pizza pan).
• Bake dough wreath for 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing wreath to a serving platter. Then, cool it completely.
• In small bowl, beat the sour cream, cream cheese together until smooth. Mix in dill, Italian seasoning and garlic. Refrigerate until ready to spread on wreath.
• Cut red pepper into festive shapes (circles, stars, etc.) You can make a bow out of the rounded bottom and strips of the pepper (see the photo for example).
• When ready to assemble, spread the cheese mixture over the baked wreath.
• Sprinkle with chopped celery.
• Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
• Attach red pepper bow and serve.