Bread making is so satisfying. There is so much you can do with the dough, forming it in different shapes, stuffing it and topping it with various toppings. Not to mention that the house smells wonderful the day you bake bread. For special occasions and holiday dinners, I try to bake some type of bread or rolls at home. This Christmas wreath bread would make the perfect centerpiece for your Christmas holiday table. I have called it Christmas wreath bread here for the round wreath shape I have given it, but you can make it any time of the year for a special dinner you are hosting for family and friends.
To give it the wreath shape, we will start by placing a small oven proof ceramic bowl at the center of the baking pan. The dough balls are placed in 2 concentric circles all around the bowl. Once the bread is baked, the bowl is used to serve marinara sauce that is used as a dipper for the bread.
Steps to make Christmas wreath bread
Make the dough– Proof the yeast, add all the ingredients and knead the dough till soft and pliable. I use a stand mixer to do this part, but you can use your hands. Just note that it will take a bit longer to knead a soft dough.
First rise– Leave the dough to rise in a warm place for 1 hour till almost double in size.
Roll and shape the bread- Prepare a large square baking tray by lining it with parchment paper and setting a glass or ceramic bowl on it. Pinch off about 1.8 oz in weight of the dough and roll it in between your palms and the countertop to form a smooth ball. Start laying the balls around the glass/ceramic bowl on the parchment paper. Repeat with the rest of the dough. Once you finish with one circle, form another circle above it. You should have about 24 dough circles around the bowl.
See pictures below as a guide to help you with the process.
Second rise– Cover the shaped dough with plastic wrap and let it rise for 30 minutes.
Bake– It is baked in a 375F degree preheated oven for 18-20 minutes till the tops are dark golden brown.
Key steps to make the perfect Christmas wreath bread
Quality of yeast- I have used Active dry yeast in this recipe. It is different from Instant yeast. Active dry yeast needs to be proofed in warm water as the recipe indicates. I also keep my yeast container in the refrigerator once opened and replace it every 6 months. The quality of yeast really makes a huge difference.
Measuring the dough balls– You can eye ball the entire dough to pinch off 24 dough balls but it is ideal to measure them to make all the balls look even and give the wreath a nice look. Use a kitchen scale if you have it.
Rolling a smooth dough ball– Take your time to roll a smooth ball as best as you can. This will make a big difference in the final appearance of the wreath.
Serving and Storing
Once the bread is baked, the bowl is used to serve marinara sauce that is used as a dipper for the bread. You can use store bought marinara or home made or use any other sauce of your choice.
Leftover bread can be stored in an airtight container in the refrigerator for up to 4 days. Re-heat in the oven at 350 F degrees for 10-12 minutes.
Here are some other breads that I make for holiday entertaining:
Christmas Wreath Bread- Vegan Recipe
Stunning wreath shaped bread perfect for the holidays
24
servings30
minutes18
minutes90 minutes
Ingredients
4 1/2 cups All purpose Flour
3 1/2 teaspoons Active Dry yeast
2 cups Luke warm water
3 tablespoons Sugar
1 1/2 teaspoons salt
1/4 cup cooking oil, plus more for greasing the bowl
- Vegan Egg wash
1 teaspoon Maple syrup
1/8 teaspoon Turmeric (haldi)
2 tablespoons any plant based milk
- Toppings
Sea Salt
Rosemary sprigs
- For serving
1 cup Marinara sauce
Method
- Combine the water, sugar, and yeast in a small bowl and keep it aside for 10 minutes.
In a stand mixer add flour, salt and oil. Mix to combine on slow speed. Now add the proofed yeast to the flour mixture and knead till you get a smooth and elastic dough that is not sticky, about 5 minutes. - Shape the dough into a ball and place in a well oiled bowl, turning it once to coat completely with the oil. Cover and let it rise in a warm place for about 1 hour till almost double in volume.
Prepare a large square baking tray by lining it with parchment paper and setting a glass or ceramic bowl that is about 3 1/2- 4 inches in diameter. - Once the dough is doubled in volume, put it on a work surface. Pinch off about 1.8 oz in weight of the dough and roll it in between your palms and the countertop to form a smooth ball. Start laying the balls around the glass/ceramic bowl on the parchment paper. Repeat with the rest of the dough. Once you finish with one circle, form another circle above it. You should have about 24 dough circles around the bowl.
Cover and let the bread rise for 30 minutes. - Pre-heat the oven to 375 F.
To make vegan egg wash, combine all the ingredients and mix well.
When ready to bake, brush the tops with vegan egg wash and sprinkle with sea salt.
Bake the bread on the center rack of the oven for about 18-20 minutes or until the tops are golden brown. - Cool the bread on the baking tray for 5 minutes and then gently move the parchment (along with the bread and bowl) to a serving platter. The wreath bread will be served right on the parchment paper. Decorate the wreath with rosemary sprigs. Fill the bowl with marinara sauce or any other sauce of choice.
