Whole Wheat Herbed Bread Wreath
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 1 (12-inch) wreath
|4||cups all-purpose flour, divided|
|2||packages active dry yeast|
|4||teaspoons dried rosemary|
|2||tablespoons olive oil|
|3||cups whole wheat flour, divided|
- Combine 2-1/2 cups all-purpose flour, yeast, sugar, rosemary and salt in large bowl. Heat water until very warm (120° to 130°F). Gradually add water and oil to flour mixture until blended. Beat with electric mixer at medium speed 2 minutes. Add 1 cup whole wheat flour. Beat at high speed 2 minutes, scraping sides of bowl occasionally. By hand, stir in enough of remaining flours to make a soft, sticky dough. Place in greased bowl; turn to grease top of dough. Cover with towel. Let rise in warm, draft-free place about 1-1/2 hours or until doubled in volume.
- Punch down dough. Turn out onto well-floured surface. Knead about 10 minutes or until smooth and elastic. Divide into thirds. Roll each piece to form 24-inch rope. Place on large greased cookie sheet. Braid ropes beginning at center and working toward ends. Seal edges. Shape into circle around greased 10-ounce ovenproof round bowl. Seal ends well. Cover with towel. Let rise in warm, draft-free place about 30 minutes or until doubled in volume.
- Preheat oven to 450°F. Carefully brush wreath with egg. Bake 25 to 30 minutes until wreath sounds hollow when tapped and top is golden brown. Cool on cookie sheet 10 minutes. Carefully remove from cookie sheet and bowl; cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.
If desired, fill center of bread with watercress radish roses and star shaped cutouts of flavored cheese.
Check out more recipes for Christmas