Garlic Herb Bread Wreath
Soft, buttery garlic herb bread wreath filled with parmesan and fresh herbs, perfect for holiday tables or a cozy dinner with family and friends.
Servings: 10 serving
Equipment
- Cheese Grater or Microplane
Ingredients
- 4 Cups all purpose flour
- ¾ Cup milk lukewarm
- 1 Package dried yeast fast-acting
- 1 Teaspoon salt
- 2 Tablespoons honey
- 3 eggs at room temperature
- 6 Tablespoons butter at room temperature, plus extra to brush the surface
- ¼ Cup parmesan cheese freshly grated
- 2 Cloves garlic minced
- ⅓ Cup parsley fresh, finely chopped
- 2 Tablespoons basil fresh, finely chopped
- 1 Tablespoon thyme fresh, finely chopped
- 1 Tablespoon sage fresh, finely chopped
Instructions
- In a large bowl, whisk the yeast, honey, and warm milk together. Whisk in the eggs.
- Add one cup of flour, whisk. Add 2 tablespoons of the softened butter. Add another cup of flour, and salt, then whisk until all the flour is incorporated. Continue adding flour, a bit at a time, until the dough pulls away from the side of the bowl when stirred. Takes between 3 ½ to 4 cups, so add gradually.
- Continue kneading for 5 to 8 minutes, until a smooth dough forms.
- Place the dough in a greased bowl. Cover the dough and let rise in a warm place for one hour or until doubled in size.
- Line a baking sheet with parchment paper. Set aside.
- Finely chop the herbs. In a small bowl, combine the remaining butter, garlic, herbs, and parmesan.
- Place the dough on a lightly floured surface. Knead for a short while. Roll the dough out to a large rectangle, about 18 inches by 10 inches. Spread the herb butter over the top leaving a 1 inch perimeter around the rectangle.
- Roll up the dough tightly to form a log, just like you would for cinnamon rolls. Using a sharp knife, cut through the log lengthwise, leaving the last inch of the dough intact on one end of the log. This will hold the dough together.
- Hold up the two pieces of dough and twist. The dough will lengthen as you do this to about 22 inches long. Form a wreath by bringing the ends together and pinch to seal.
- Carefully transfer to a parchment-lined baking sheet. Cover the wreath loosely with plastic, then let it stand until soft and nearly doubled in volume, about 30 minutes.
- Preheat oven to 375°F.
- Bake for 30 to 35 minutes until golden brown.
- Brush the top of the bread with butter. Serve warm.
Notes
Don’t rush the rise: Letting the dough double in size is key to a light, fluffy texture.
Use room temperature butter: It spreads more easily and blends better with herbs.
Cut cleanly: Use a sharp knife to slice the dough log before twisting.
Shape carefully: Leave one end attached when slicing so the wreath twists without falling apart.
Use room temperature butter: It spreads more easily and blends better with herbs.
Cut cleanly: Use a sharp knife to slice the dough log before twisting.
Shape carefully: Leave one end attached when slicing so the wreath twists without falling apart.
Nutrition
Calories: 246kcal | Carbohydrates: 44g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 311mg | Potassium: 144mg | Fiber: 2g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 3mg
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