Stunningly beautiful and delicious this Rosemary Bread Wreath is a great centrepiece for any holiday table. It’s easy to make and you can bake it up to 3 weeks in advance.
If you want to make it even more festive, decorate with fresh rosemary sprigs before presenting to guests.
Make the Dough
The bread wreath is an ideal addition to any Christmas table. It looks festive and is also very easy to make. You can add some oozing cheese or fill it with your favorite jam to make a festive centrepiece.
To make the dough, combine the flour, oil, rosemary, chilli powder, garlic powder and salt in a large bowl. Mix in the yeast and lukewarm water until it is well combined. Then knead for about 5-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little extra water.
After kneading, divide the dough into 3 equal pieces and roll each into a long strip. Then, plait the dough as you would a braid. Once the two ends of the dough are connected, shape it into a wreath and leave to rest for 1 hour.
If you want to make the wreath a bit more decorative, you can decorate it with m&m’s. Place a few m&m’s into the nooks and dips in the dough, and then add a few sprinkles around it as well.
You can also add some sliced apples or oranges to the top of the wreath before you bake it. Or you can add a glaze of sugar and water to the surface and then sprinkle some pistachios on top.
Once the wreath is baked, you can serve it with your favourite jam or a dish of sun-dried tomato butter and garnish it with fresh rosemary sprigs to complete the look. Then, share it with family and friends!
For the pinecones and leaves, cut out small pieces of dough. You will need about 5 4oz pieces of dough for each.
Next, roll out the pieces of dough into a tube. Use a sharp knife to cut the tube in half lengthways creating two long strips of pastry. Then, twirl the two halves together to form a wreath.
The wreath is best eaten the day it is made, but you can store it in an airtight container for up to 2 days. It makes a great gift for your family and friends on Christmas Day.
Shape the Dough
A bread wreath is an impressive presentation for your holiday meal, and it’s easy to make. It’s also a fun project for the kids, so you can get them involved in helping you shape it.
Once the dough is shaped into a circle, you’ll want to cut it into wedges. You can do this by snipping the dough 16 times from the outer edge at 1 1/2-inch intervals, using kitchen scissors.
This will create 14 “leaves” around the wreath. If you want to add a bit of color, use a few sprigs of rosemary or fresh cranberries in the center of the wreath before baking it.
After slicing the dough into wedges, you’ll need to shape the wreath. You’ll need to turn one of the end rolls on its side, and then slightly overlap it with the next roll. Repeat with the remaining rolls until you’ve created a circle.
When you’ve shaped the wreath, you can transfer it to a prepared baking sheet. Just be sure to cover it with plastic wrap or slide a large, flat piece of parchment paper underneath it so you can easily remove the whole thing before baking.
To keep the sliced slices from becoming soggy, brush them with olive oil or spritz them with cooking spray before making them into wedges. This will help them stay nice and firm in the oven, and they’ll taste great as well.
Alternatively, you can skip this step and use wet toothpicks to pin the ends together before baking. This will give the wreath a little more structure, and it’ll be easier to remove when it’s done.
You can also bake the wreath on a pizza pan or an extra large baking sheet. A larger pan will work better than a smaller one, so you may want to adjust the bake time accordingly.
If you’re making a wreath for an appetizer table, you can serve the buns as is, or you can slather them with butter and top them with a wheel of brie cheese. Either way, they’re sure to be a hit!
Let the Dough Rise
When a dough is allowed to rise, the yeast starts breaking down the sugars in the flour into alcohol and carbon dioxide. The yeast then builds up in the dough and forms gas bubbles that are trapped in the dough and help it to rise. The bread then becomes light and airy, which is what you want for your baked goods to look and taste their best.
When the dough is initially let to rise, this is called the primary rise and the process typically lasts about a couple of hours. It is a crucial step in the bread making process, so it’s worth taking the time to get it right!
Once the dough has been allowed to rise, it’s ready for its final kneading and shaping. The second kneading helps to develop the gluten structure in the dough, and it also allows the yeast to redistribute in the dough.
The final kneading and forming of the dough should take about 15 minutes. The dough should have a smooth, elastic consistency that has completely cleared the sides and bottom of your mixing bowl. If it still seems sticky, add a small amount of flour and continue kneading for a few more minutes.
After the second kneading, cover the dough with plastic wrap and let it rest in a warm place until it has risen about 50%, which should take about 1.5 to 2 hours (SAF Gold will work even faster). You can then make a wreath out of the dough by rolling each dough piece into a 5-inch diameter ring, then making cuts all around the rings to make “leaves.” Repeat this with the other dough piece and letting them rest for about 30 minutes.
A crockpot can be a perfect spot to let your dough rise. It is a good idea to set the temperature to low and then add a little hot water to the pan, which will also help to give the dough warmth.
Another option is to use a microwave. This is a great way to let your dough rise and it’s very easy.
Bake the Dough
Baked cinnamon bread is a festive treat that will make a beautiful centerpiece for your holiday table. The woven braided dough makes this wreath recipe easy to pull together, but you should definitely take your time to knead and shape the dough before baking!
Start by mixing the yeast, warm water and sugar together. Once the yeast has foamed, add the milk, butter, salt and eggs, then mix to combine. Next, add the flour and mix until it comes together into a soft and elastic dough. If the dough is sticking to the sides of the bowl, add a bit more flour and mix again.
After the dough has come together, knead it for about 10 minutes until it’s smooth and elastic. The dough should clear the sides and bottom of the bowl. Once kneaded, put it back into the bowl and cover with a clean kitchen towel to rise for an hour or so.
When the dough has doubled in size, punch out the air and reshape it into a ball. Place it back into the mixing bowl, spray lightly with pan spray or brush with some olive oil and allow it to rise in a warm place until at least doubled, about 3 hours.
If you want to add a little color and interest to your wreath, sprinkle the dough with sugar and glaze before baking. It will turn out gorgeous!
To bake the wreath, preheat the oven to 375 degrees F. Place each piece of dough on a parchment-lined baking sheet. Pinched ends of the dough should be secured with toothpicks.
Once baked, the dough should be lightly browned and crisp on top and slightly chewy on the bottom. Let the bread cool for a few minutes before serving.
If you’re looking for a Christmas-themed dessert that can be made in advance, this wreath is the way to go. It’s a simple and delicious treat that is sure to become a family favorite. It’s also a great addition to any holiday potluck dinner or party. It’s a crowd pleaser that will leave you with a lot of compliments!