Wow your guests with a cheesy bread wreath
My brother has been on a kick lately making herb and cheese bread wreaths. Each of the braided loaves looked so lovely and his descriptions sounded so wonderful that I asked for the recipe. This bread is light but has substance, and is both soft and slightly crunchy at the same time, rather like a very large croissant!
He sent me a blog link, but it was a week or so before I got around to checking it out, only to find that the link no longer existed.
Thinking that maybe something got left out of the link when he sent it, I contacted my brother and he got the same online message that the site no longer existed. Fortunately, all that repetitive baking had resulted in a recipe that was fairly well-memorized and we were able to replicate this wonderful bread, with a few of our own adaptations.
My brother mostly stays with the herb and cheese version, but I decided to try a loaded version including diced bacon and sun-dried tomatoes. Everybody who’s had that version has asked for the recipe, so I guess it’s a keeper too! I’m thinking of trying a sweet version with diced apples, raisins, nuts, cinnamon and sugar. The possibilities are endless.
While the braiding technique seems a little awkward, the recipe is forgiving and will be both delicious and beautiful even if you think it’s falling apart. Just tuck those fillings back into the dough and be amazed at the outcome. Be sure to brush the entire loaf with a beaten egg before baking. It will give the finished bread wreath a gorgeous golden color. Take this to your next gathering and wow your friends and family!
Bacon, Tomato and Cheese Herbed Bread Wreath
Dough
2 packets of yeast 1/2 cup warm water 1/2 cup buttermilk 2 Tablespoons of honey] 1/2 teaspoon salt 1 egg 2 3/4 to 3 1/4 cups of all purpose flour Filling
4 Tablespoons of melted butter Herbs (1 Tablespoon each if dried, 2 Tablespoons each if fresh, use the combination of your choice): basil, rosemary, thyme, chives or chopped onion ( I used basil, parsley, onion and a bit of garlic powder) Approximately 8-10 slices of cooked bacon, chopped Approximately 2 ounces of chopped sun-dried tomatoes (I used ¼ of a jar) 12 ounces of good quality shredded cheddar cheese (generic turns to oil instead of melting nicely, so don’t skimp) 1 egg for final egg wash *** Mix all of the dough ingredients together, kneading well (about 10 minutes), using enough flour for a soft but not sticky dough. Let rise in a warm place for an hour or more, until the dough doubles.
Punch the dough down and roll it out thin, like for a pizza shell. I found it easiest to do that on a baking sheet lined with a silicone sheet, which I then used for baking as well so I didn’t need to try to transfer the loaf once braided. Parchment paper could also be used.
Mix the butter and herbs together and spread evenly over the rolled-out dough. Top with the tomatoes and bacon, then cover everything with a layer of shredded cheese.
Roll the dough tightly into a long log. Carefully cut it in half lengthwise ( a butter knife works fine) to form two long pieces. Turn cut-side up, tucking in any fillings that spill out, and twist the two pieces together, keeping the cut-side up. Connect the ends to form a circle. Let the loaf rise again.
Brush all over with a beaten egg to give the loaf a beautiful golden color when baked. Bake at 350 degrees for 35-45 minutes, to an internal temperature of 200 degrees if using an instant read thermometer.
Remove from the oven and cool on a rack before serving.
Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.
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