Easy Holiday Bread Wreath
Embrace the holiday season with a beautiful bread wreath for your family and friends.
With the holiday season just around the corner, it's time to start preparing with lots of delicious food and drinks for family and friends. When it comes to a beautiful centrepiece, we love a fantastic holiday bread wreath, tastefully decorated with herbs like fresh rosemary.
Since this is a tear and share, everyone loves it. It's easy to make and if you pair it with a roasted dip, it will become a fantastic starter to get the party started.
Bread wreath can sound so intimidating if you never made bread before. Worry not, baking bread is not as difficult as it sounds. If you want a little more inspiration check out our super easy no knead skillet bread or our rosemary bread, the special rose bread or the simplest homemade bread ever.
A bread wreath is a holiday wreath made from bread dough and baked in the oven. It's entirely edible and usually decorated with fresh herbs to make it resemble a beautiful wreath you'd put on your door. Bread wreaths are usually eaten as an appetizer because they are made to be tear and shares, served with a variety of pastes, dips and sauces.
You can make savoury or sweet bread wreaths but in this recipe, we are doing to focus on making a savoury bake with rosemary, garlic and thyme.
How to make a Bread Wreath
Although it may look daunting it's actually incredibly easy to make a bread wreath. First, add 2 cups of lukewarm water in a bowl and mix it with 2 tsp of sugar. Sprinkle 1 small packet (7g) of instant yeast and set it aside until it froths up. The froth indicates that the yeast is alive and active.
In a large bowl, mix 4 cups of bread flour, with 1 tsp salt, 1/2 tsp chilli powder, 1/2 tsp garlic powder and 1 tbsp rosemary. Add 1/4 cup of olive oil and 1 tsp salt. Mix the ingredient and create a well in the middle.
Add the yeasty water and start kneading the dough. You can use your hands or a standing mixer with the hook attachment. Knead for about 10 minutes until your dough is smooth and elastic. If it's too dry, add a bit more water. If it's too wet, add a bit more flour.
Place in a lightly floured bowl and cover with a damp cloth. Allow it to rise for about 45 minutes or until it has doubled in size.
Preheat the oven to 180C/350F.
Knockback the dough to remove any air pockets formed during the proofing. Divide the dough into 20 equal pieces and roll each of them into the shape of a small ball. Create the wreath and make sure to leave some space in the middle of the wreath to add your dipping sauce.
Allow the balls to double in size for another 25-35 minutes. You can simply bake the wreath or you can glaze it with a little olive oil and sprinkle some chilli flakes and some fresh herbs on the top of the bread.
Bake in the centre of the oven for 25-35 minutes until the crust is golden. To see if the bread is baked on the inside, tap on its bottom and see if it sounds hollow.
Serve it with a delicious roasted aubergine & pepper dip or with a vegan cheesy sauce. Alongside you can enjoy some vegan spread, hummus or even some tasty ricotta.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
Try our delicious vegan Bread Wreath which is the perfect holiday tear and share for your family and friends. It's easy to make and looks fantastic as a centrepiece for the table.
- 4 cups bread flour
- 1 packet yeast
- 2 tbsp olive oil
- 2 tsp caster sugar
- 1 1/2 cup water
- 1 tbsp rosemary
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
Roast Eggplant & Pepper Dip
- 1 medium eggplant
- 2 medium bell peppers
- 1 medium onion
- 1/4 cup olive oil
- 1/4 cup caster sugar
- 2 tbsp lemon juice
- 1 clove garlic
- 1 pinch of salt and pepper to taste
- In a small bowl, mix the lukewarm water with the sugar. Sprinkle the yeast on top and set aside for 10 minutes until it's frothy.
- In a large bowl, mix the flour, oil, rosemary, chilli powder, garlic powder and salt.
- Add the yeasty water to the flour mixture. Knead for about 5-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more water to it. If it's too dry, add a little more water.
- Place the dough in a lightly floured bowl and cover with a damp towel. Set aside to proof for about 45 minutes or until ti has doubled in size.
- Preheat the oven to 180C/350F.
- Knockback the dough to remove any air pockets. Divide the dough into 20 equal pieces.
- Roll each piece into a ball. Place the balls in a circle to form a wreath. Let the dough double in size again.
- Optional Step: Brush the bread with a little olive oil and sprinkle the top of the bread wreath with chilli flakes, salt, pepper and herbs.
- Bake in the centre of the oven for 25-30 minutes until the crust has a beautiful golden colour. To see if the bread is baked, tap on its bottom to ensure it sounds hollow. Serve with the dip and enjoy!
Eggplant & Pepper Dip
- Preheat the oven to 180C/350F.
- Roughly chop the eggplant, peppers and onion into small pieces. Place on a baking tray, sprinkle with salt and pepper and bake for about 20-25 minutes until all vegetables are tender.
- When ready, add the vegetables with the rest of the dip ingredients to a food processor and whizz until you get a paste. You can have it as smooth or as chunky as you prefer.
- Taste the dip and add more salt and pepper to taste. If you want it sweeter, add a tad more sugar. If you lack acid, add a bit more lemon juice to it.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23 g||30%|
|Saturated Fat 3 g||16%|
|Trans Fat 0 g||0%|
|Polyunsaturated Fat 3 g|
|Monounsaturated Fat 15 g|
|Cholesterol 0 mg||0%|
|Sodium 643 mg||28%|
|Total Carbs 135 g||49%|
|Dietary Fiber 9 g||32%|
|Sugar 22 g||44%|
|Protein 19 g||39%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
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