Cheesy garlic bread wreath


Recipe may contain gluten, milk, sesame, egg and wheat.

Kick-off your Christmas festivities with this amazing savoury wreath that tastes like garlic bread and is oozing with mozzarella cheese.

11 Ingredients

  • 1 tsp dried yeast

  • 2 tsp caster sugar

  • 180ml (3/4 cup) milk, slightly warmed

  • 125g block Lurpak Danish Butter Garlic

  • 375g (2 1/2 cups) bread and pizza flour

  • 1 tsp table salt

  • 1 egg

  • 1/2 cup chopped fresh continental parsley leaves, plus extra sprigs, to serve (optional)

  • 300g (3 cups) shredded mozzarella

  • 2 tbsp finely grated parmesan

  • Fresh rosemary sprigs, to serve (optional)

8 Method Steps

  • Step 1

    Place the yeast and sugar in a small bowl. Pour in 60ml (1/4 cup) milk. Use a fork to whisk until combined. Set aside for 10 minutes or until the mixture is frothy (see note).

  • Step 2

    Place half of the garlic butter in a microwave-safe jug and microwave for 30 seconds or until melted. Set aside to cool slightly.

  • Step 3

    Use a stand mixer with the dough hook attachment on low speed to combine the flour and salt. Add the egg, yeast mixture, melted garlic butter and remaining milk. Continue to mix for 10 minutes or until very smooth and elastic. Transfer to a lightly oiled bowl. Cover with a clean tea towel and set aside in a warm place for 1 3/4 hours or until the dough doubles in size.

  • Step 4

    Place the remaining garlic butter in a microwave-safe jug and microwave for 30 seconds or until melted. Stir through the parsley.

  • Step 5

    Divide the dough into 2 portions. Roll 1 portion into about an 18 x 35cm rectangle. Brush with half the butter mixture then sprinkle with half the mozzarella. Roll up to enclose and form a log. Repeat with the remaining dough, most of the remaining butter mixture and the remaining mozzarella. Use your hands to shape each log until about 45cm in length. Gently twist the 2 logs together to make 1 thick log.

  • Step 6

    Preheat oven to 220C/200C fan forced. Spray a large baking tray with oil. Place a 9cm heatproof ramekin in the centre of prepared tray. Shape the dough twist around the ramekin and join the ends together to make a wreath. Cover with a tea towel and set aside for 30 minutes to prove.

  • Step 7

    Brush the dough with the remaining butter mixture and sprinkle with parmesan. Place in the oven. Reduce oven to 180C/160C fan forced and bake for 25 minutes or until the bread sounds hollow when tapped.

  • Step 8

    Serve the bread wreath warm, sprinkled with rosemary and extra parsley, if using.

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Recipe Notes

If yeast doesn’t become frothy, discard and start again with fresher yeast.

Image by Alison Adams

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