Christmas Wreath Christmas Braided Bread Food

BRAIDED WREATH BREAD

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.

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 - 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.

BRAIDED BREAD WREATH

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.

CHRISTMAS BRAID

Steps:

• In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120°-130°; add to flour mixture. Add egg. Beat on low speed with electric mixture for 30 seconds; increase speed to medium and continue beating for 3 minutes. Stir in raisins, candied fruit, nuts an enough remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Divide dough in thirds, then divide each into thirds again. Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased baking sheet. Begin braiding loosely in the middle and work toward the ends. Pinch ends together and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk and water; brush over braids. Bake at 350° for 20-25 minutes or until browned. Cool on wire racks.

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.