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Christmas Bread Wreath.

I am going to bake this beauty on Christmas eve. It looks so festive and will be devoured on Boxing day. I am planning to place baked camembert in the middle, so we can dip this wonderful bread in molten, gooey cheese. It is so delicious and fluffy. Cant wait.

Have a lovely Christmas!

 

Christmas Bread Wreath.
  • 500g white bread flour
  • 10g fast action dried yeast
  • 10g salt
  • 50g olive oil
  • 20g coarse semolina (give s a nice crunchy texture, but if you don’t have it you can omit it)
  • 320g warm water
  • basil pesto (a few teaspoons) or alternatively chop some of your favourite herb with some olive oil, garlic and salt
  • fresh cherry tomatoes and herbs to garnish, rosemary looks very festive
  • about 2tbs grated parmesan

In a mixing bowl (I use my food processor with dough hook attachment but you can do it entirely by hand) place the flour, salt and dried yeast  add  the olive oil and start mixing.  Add warm water (luke warm) slowly and keep mixing until the dough starts to form, it will take about 3-4 mins. When using a food processor continue mixing it on a slow speed for a little bit longer. Lift the dough from the bowl onto your work surface and continue kneading it, don’t be tempted to put extra flour even if the dough is quite wet, just by working it, stretching and kneading it will come together. Keep on working it until it comes cleanly away from the work surface and begins to look silky, smooth and elastic. Flour the surface lightly and form the dough into a ball, place it back into the mixing bowl to rest. Cover with a tea towel and rest in a draught-free place for about 1hr until it doubles in size. After you have rested the dough, turn it out onto your work surface and punch down the dough by kneading it gently two or three times. Now the fun bit. On a baking stone or a baking tray covered with parchment paper, sprinkle half of the semolina.  Cut the dough into pieces to form dough balls. I made 13 large ones on the outside and 15 smaller ones inside. Place them in a shape of the wreath, making sure to leave about 1cm gap in between for them to rise. Spread a little bit of pesto in the gaps and sprinkle with the  grated parmesan and a dusting of semolina . Leave it loosely covered for about 30 minutes. Meanwhile pre heat an oven  to 180˚C.

Bake the wreath for 30/35 minutes until golden brown.

Garnish with the rosemary and tomatoes for that festive touch.

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