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.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.