Sigh. What can I say? I love making bread. It brings out the German hausfrau in me. Don’t come in my kitchen while I’m baking bread. I’ll probably yell at you to eat because you’re too skinny. So of course I had to gather up some bread wreath recipes. I haven’t made a bread wreath in – good Lord – I think it’s been about two years! That’s about a year and a half too long. Be back in a bit. I’m off to get some flour.
Posted By zoe On December 8, 2008 @ 10:30 am
Tis the season for all things festive! Here is a very simple loaf that is gorgeous and will be the perfect addition to your holiday meal. Despite its impressive appearance we promise it is easy to make.You can watch Zoë make the Holiday Wreath loaf and a Panettone on KARE11 Showcase Minnesota. Now for the Holiday Wreath Bread, and some Holiday gift suggestions:
Start by sprinkling the surface of your dough as it sits in the bucket with flour so it won’t stick to your hands. Master dough with or without herbs (page 25-31), European Peasant dough (page 46), really any dough will work.
Pull up the amount you want and
cut with a pair of kitchen scissors or a serrated knife a 1-pound piece of dough.
Sprinkle with more flour so the cut edges won’t be too sticky,
quickly form into a loose ball. This should take about 30 seconds.
Right before baking sprinkle the dough with flour. Using kitchen scissors snip at a sharp angle and almost to the bottom of the ring to form points.
Lay the points out away from the ring. Slide the ring and the parchment paper right onto the baking stone and bake for 25-30 minutes or until deep caramel brown.
Jan’s Holiday Bread Wreath (the link I had for this doesn’t work, so if anyone knows where I got it, please let me know!)
Gifts from the Kitchen
3/4 cup milk
2 pck active dry yeast
1/4 cup warm water
1/3 cup melted butter cooled to lukewarm
1/4 cup sugar
1 egg beaten
1 Tablespoon grated lemon rind
1 teaspoon Vanilla
1/2 teaspoon salt
3 1/2 to 4 cups flour
1 Tablespoon milk
2/3 cup raisins soaked in water , Grand Marnier or Triple Sec
1/2 cup brown sugar, firmly packed
2 cups chopped walnuts
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
1 ½ teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
- In a small saucepan, heat milk until bubbles form on sides. Cook to lukewarm. Meanwhile, sprinkle yeast over warm water, stir to dissolve. Add warm milk, butter, sugar, egg, lemon rind, vanilla and salt. Slowly stir in 3 cups of flour and stir Dust ½ cup flour on counter or board. Knead until smooth. If too sticky, add up to ½ cup more flour.
- Placed in greased bowl, cover and let rise in a warm spot until double, about one hour.
- Meanwhile, make filling. Soak raisins in warm water or Triple Sec to cover. Grind or chop walnuts and place in small bowl. Add remaining ingredients. Drain soaked raisins and add to mixture.
- Punch dough down and roll out on a floured board in to 21 X 18 inch rectangle. Cut off a 21 X 3 inch strip and set aside for dough decorations. Spread filling evenly onto the dough, leaving about an inch border all the way around. Carefully roll up dough in jelly roll fashion, then shape the roll around an empty can on a greased cookie sheet.
- Cover and let rise until double. 15 minutes before ring has finished rising, preheat oven to 375. Roll out reserve strip of dough and with cookie cutters, cut out leaf designs. Attach cutouts to ring with water. Beat egg and milk together and brush on ring. Bake about 35 minutes.
- Serve warm with butter. To store, wrap in foil and freeze.
- 1 package Dry yeast
- 1/4 cup Warm water
- 1/2 cup Milk
- 3 tablespoons Sugar
- 1/4 cup Butter or margarine softened
- 1 teaspoon Salt
- 2 Eggs — beaten
- 3 1/2 cups Plus flour
- 1/4 cup Softned butter or margarine
- 1/4 cup Flour
- 2 tablespoons Sugar
- 1 3 oz container red glace cherries
- 1 3 oz container green glace cherries
- 1 3.5 container candied
- Lemon peel
- 1 teaspoon Almond extract
- 1 2 oz pkg slivered almonds
- Dissolve yeast in warm water and blend in warm milk, sugar, butter and salt and eggs. Gradually beat in flour to form a soft dough. Gather dough into a ball and knead until smooth about 5 to 7 minutes. Place dough in large greased bowl and cover and let rise in a warm place until doubled about 1 1/2 to 2 hours.
- Meanwhile make filling:Cream butter, flour and sugar and stir in remaining ingredients and chill.
- Punch down dough and roll out to a 10 x 30 inch rectangle.Sprinkle filling on dough to within 1 inch from edges.roll up dough lenghtwise securing edges with a little water and pinch firmly.Cut roll in half lengthwise; turn halves cut side up.Loosly braid the two halves keeping cut side up. transfer to baking sheet and form into a circle, securing ends and pinching together to seal.
- Bake 350 for 20 to 25 minutes or until golden; transfer to rack to cool. Frost with a powdered sugar frosting.
From Diana Rattray
- 1 package active dry yeast
- 1/4 cup warm water
- 3/4 cup hot milk
- 3 tablespoons shortening
- 3 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 1 egg, beaten
- 4 cups all-purpose flour, or enough to make stiff dough
- melted butter
- Dissolve yeast in warm water.
- Mix hot milk, shortening, sugar, and salt in large mixing bowl. Cool to lukewarm.
- Stir in yeast and beaten egg.
- Add 2 cups flour and beat until smooth. Gradually stir in more flour until dough leaves sides of bowl.
- Turn dough out onto lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
- Place in a large buttered bowl. Turn over once to grease upper side of dough. Cover dough and let rise in warm, draft-free place until almost double in bulk, about 1 hour.
- Press dough down into bowl to remove the big air bubbles.
- Put a little shortening or butter on hands. Divide dough into small pieces. Roll into balls and place in shallow greased baking pan with sides touching. Cover loosely with cloth. Let rise in warm place until double in bulk, about 45 to 60 minutes.
- Bake in preheated 400° oven 15 to 20 minutes, or less times if your rolls are small. Remove from oven and brush with melted butter while hot. Makes 2 to 3 dozen, depending on size.