Christmas Herbal Bread Wreath

Christmas Herbal Bread Wreath

I began making ‘cool-rise’ dough for dinner rolls and breads many years ago after learning about the ‘cool-rise’ method in a Fleischmann’s bread book.  What could be better than to make the bread dough ahead of time, let it raise in the refrigerator over night and bake fresh for your family right at dinner time?

 

This Christmas Wreath was developed as my children grew older and all of our tastes changed from plain breads to the herbal variety.

One Christmas eve afternoon, I simply rolled out the entire recipe, filled with garlic, herbs and olive oil, cut as for cinnamon rolls and made a wreath.  I placed it in the refrigerator to raise and went on with the normal Christmas Eve traditions.  The next day, I baked it right before dinnertime.  The family went crazy for this as it was baking, because the smell was incredible.  When completely baked, it was a feast for the eyes as well as the palate.

Over the years I have made it into a Christmas tree shape, also.  This year I made it for a party and decorated it with long stems of rosemary from my garden tied with red twist ties into a bow and added a few stems of herbs, such as oregano and parsley to the bowl along with some wired ribbon.  I placed it on a large glass tray to serve.

Serve this to your family this Christmas.  They will certainly thank you and might just ask for it at more than just holidays.

Christmas Herbal Wreath Bread

Ingredients:

5-6 cups unsifted all-purpose unbleached flour
1/2 cup sugar
1 1/2 tsp salt
2 packages dry yeast
1 cup milk
2/3 cup water
1/4 cup (1/2 stick) margarine
2 eggs (at room temperature)
Extra Virgin Olive Oil

2-4 bunches fresh herbs – rosemary, oregano, basil and/or Italian parsley

Directions:

In a large Pyrex measuring cup heat milk and water in a microwave 2 minutes or until very warm (120-130 degrees).  Add margarine to milk mixture. Pour into your mixing bowl.

In a larger mixing bowl, mix 2 cups flour, sugar, salt and undissolved yeast.  Gradually add dry ingredients to milk mixture, mixing well and beating for 2 minutes at medium speed scraping bowl occasionally.

Add eggs and 3/4 cup flour.  Beat at high speed for 2 minutes. scraping bowl occasionally.  Stir in enough additional flour to make a stiff dough.  Knead for 8 minutes with dough hook.  Cover and let rest for 20 minutes.

In meantime, finely chop 4 cloves of garlic.  Mix with 3 T olive oil.  Cut up fresh herbs of your choice, e.g. rosemary, oregano, basil, Italian parsley.  (I use all of these).

Punch dough down and roll into one very large square on a floured surface (about 20 “).

Spread olive oil, garlic, and other herbs evenly over the dough.

Roll up as for cinnamon rolls.

Using fine string such as non-flavored dental floss, cut dough into 24 +/- rolls. Place the string under the roll and pull up and together to cut the dough without smashing it.

Arrange the rolls by overlapping slightly into a wreath shape on parchment covered baking sheet.  Brush wreath with oil, cover loosely with plastic wrap.  Refrigerate for 2-24 hours.

When ready to bake, remove from refrigerator.  Uncover rolls carefully.  Let stand at room temperature for 1/2 hour.  Bake at 375 degrees F for 20 minutes, covering with a loose sheet of aluminum foil the last 5-10 minutes to prevent it from getting too brown.

Cool and enjoy – your family will come running as soon as it is out of the oven.

Roseddy

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Herbal Bread Wreath

Serve this to your family this Christmas. They will certainly thank you and might just ask for it at more than just holidays.

Ingredients:

5-6 cups unsifted all-purpose unbleached flour
1/2 cup sugar
1 1/2 tsp salt
2 packages dry yeast
1 cup milk
2/3 cup water
1/4 cup (1/2 stick) margarine
2 eggs (at room temperature)
Extra Virgin Olive Oil

2-4 bunches fresh herbs - rosemary, oregano, basil and/or Italian parsley

Directions:

In a large Pyrex measuring cup heat milk and water in a microwave 2 minutes or until very warm (120-130 degrees). Add margarine to milk mixture. Pour into your mixing bowl.

In a larger mixing bowl, mix 2 cups flour, sugar, salt and undissolved yeast. Gradually add dry ingredients to milk mixture, mixing well and beating for 2 minutes at medium speed scraping bowl occasionally.

Add eggs and 3/4 cup flour. Beat at high speed for 2 minutes. scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Knead for 8 minutes with dough hook. Cover and let rest for 20 minutes.

In meantime, finely chop 4 cloves of garlic. Mix with 3 T olive oil. Cut up fresh herbs of your choice, e.g. rosemary, oregano, basil, Italian parsley. (I use all of these).

Punch dough down and roll into one very large square on a floured surface (about 20 “).

Spread olive oil, garlic, and other herbs evenly over the dough.

Roll up as for cinnamon rolls.

Using fine string such as non-flavored dental floss, cut dough into 24 +/- rolls. Place the string under the roll and pull up and together to cut the dough without smashing it.

Arrange the rolls by overlapping slightly into a wreath shape on parchment covered baking sheet. Brush wreath with oil, cover loosely with plastic wrap. Refrigerate for 2-24 hours.

When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature for 1/2 hour. Bake at 375 degrees F for 20 minutes, covering with a loose sheet of aluminum foil the last 5-10 minutes to prevent it from getting too brown.

Cool and enjoy - your family will come running as soon as it is out of the oven.

 

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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