BRAIDED WREATH BREAD
I make this attractive bread to celebrate Santa Lucia Day on December 13. This Swedish custom is the symbolic start of Christmas in Scandinavia, a festival of lights that brightens the short, dark days of winter. I position seven birthday candle holders in my braided loaf before adding candles to prevent wax from melting on top of the bread.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, 1 egg, orange zest, salt, extract and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Roll each portion into a 20-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes., For glaze, beat egg; lightly brush over dough. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 152mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
BRAIDED ORANGE WREATH
All eyes will turn to this gorgeous braid when it is set on the table. This orange-scented bread will disappear in no time.-Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, orange juice and zest; beat until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 30-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., In a small bowl, combine the confectioners' sugar, orange juice and zest; drizzle over bread. Sprinkle with cranberries.
Nutrition Facts : Calories 308 calories, Fat 5g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 246mg sodium, Carbohydrate 59g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
CHRISTMAS WREATH BREAD
The wreath design for this bread gives it such a festive look. I always make extras to give to friends and to sell at holiday bazaars. Everyone looks forward to receiving them. -Agnes Ward, Strattford, Ontario
Provided by Taste of Home
Time 50m
Yield 1 wreath (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 170mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
BRAIDED BREAD WREATH
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment and sprinkle with a thin layer of cornmeal.
- On a floured work surface, roll out the 3 dough portions into 3 long ropes. Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart. Pinch the top ends. Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided. Join both ends to form a round wreath.
- Transfer the dough wreath to the parchment lined sheet pan. Dust with flour, and cover with a kitchen towel. Let proof in a warm spot for 45 minutes.
- In a small bowl mix together the olive oil, garlic, paprika, Italian seasoning, and cheese. Set aside. Beat the egg with the water in a small bowl, and set aside
- Bake the bread wreath in the preheated oven for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture. Put it back in the oven, and bake it for an additional 20 minutes. In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt. Remove from the oven and serve hot.
BRAIDED FRUIT WREATH
Steps:
- In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, lemon rind, eggs, salt, mace, and 2 cups flour. Beat vigorously for 2 minutes.
- Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
- Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Turn dough out onto a lightly oiled work surface and divide in half. Using a rolling pin, roll half of the dough into a 22 by 9-inch rectangle. Cover and let rest 5 minutes on the work surface.
- Cut the dough into three 22-inch long strips.
- Mix the nuts and candied fruit. Fill the center of each strip with 1/2 cup of the nut and fruit mixture. Bring edges together and pinch to seal forming three 22-inch-long strands.
- Lay the strands side-by-side on a parchment-lined baking sheet. Turn the baking sheet so the strands are facing lengthwise away from you. Starting in the center of the strands, place the right strand over the middle strand (the right strand has now become the middle strand), then the left strand over the middle, the right over the middle, left over the middle, etc. Continue this process until the strands are too short to braid. Do not pinch the end together.
- To braid the other end of the loaf, turn the baking sheet around so that the unbraided portion is facing you. Place the middle strand over the right strand, then middle strand over the left, middle over the right, middle over the left, etc., until the ends are too short to braid. Join the ends of the braid to form a wreath, and pinch to seal. Repeat with the other half of the dough. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 375 degrees.
- Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
- Immediately remove bread from baking sheet and cool on a rack for 20 minutes.
- Combine powdered sugar and cream. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of each wreath.
More about "braided wreath bread recipes"
12 BEST BRAIDED YEAST BREADS TO WOW YOUR CROWD
From allrecipes.com
Author Vanessa GreavesPublished Feb 10, 2020Estimated Reading Time 3 mins
- Onion Poppy Seed Ring. View Recipe. "This was very tasty!" says Lilcat. "I cooked the onions beforehand and this was a mistake they disintegrated. I should have followed the directions and left uncooked.
- Everything Challah. View Recipe. This braided challah is topped with a homemade "everything" mix of sesame seeds, poppy seeds, dried onion, dried garlic, and kosher salt.
- Honey Whole Wheat Challah. View Recipe. The whole wheat flour in this recipe makes the loaf denser than those made with all-purpose flour or bread flour. Lori says, "This bread was easy to make and very flexible in its rising time which is nice!
- Challah I. View Recipe. "Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah."
- Polish Egg Bread. View Recipe. If you're baking for a big crowd, give this recipe a try. Rich with milk, butter, sugar, and eggs, the recipe makes six loaves of braided bread.
- Braided Bread with Pesto. View Recipe. Imagine the reaction when you bring this gorgeous bread to the table. Recipe creator Jones says, "This braided bread is beautiful and full of flavor.
- Basic Babka. View Recipe. A rich and eggy yeast dough is spread with a buttery, sugary cinnamon and walnut mixture, then rolled into logs, slashed open to reveal the filling, and braided together before baking.
- Hungarian Braided White Bread. View Recipe. A very simple egg-enriched yeast bread dough is divided into four ropes and braided to form an elegant loaf. Brush with egg wash and sprinkle with poppy seeds before baking.
- Squash Braid. View Recipe. "This is a fantastic way to use a bumper crop of squash! Taste and texture very similar to Hawaiian Bread. Love it!" — Meredith.
- Braided Easter Egg Bread. View Recipe. "This decorative Easter bread has whole eggs baked into it!" says recipe creator Marbalet. "Do not cook the whole eggs, as they will bake at the same time that the bread does.
HOW TO MAKE A BRAIDED BREAD WREATH FOR THANKSGIVING
From pastrychefonline.com
BRAIDED CHRISTMAS BREAD (HEFEKRANZ) RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.4/5 (5)Total Time 3 hrs 55 minsServings 16
- In a large bowl, combine the eggs, water, sugar, yeast, dry milk, and 3 cups of the flour. Let the mixture rest for 15 to 20 minutes; this gives the yeast a chance to get going.
- Add the salt, butter, zest, raisins and 2 more cups of the flour, stirring until the dough begins to pull away from the sides of the bowl.
- Knead the mixture, adding enough additional flour to make a soft, smooth dough. If you're kneading by hand, this will take about 10 to 15 minutes. If you're using an electric mixer, about 7 minutes at medium speed is sufficient.
- Place the dough in a lightly greased bowl, cover it, and let it rise for about 1 hour, or until it's noticeably puffy. Gently deflate the dough, turn it over, and let it rise for an additional hour.
- Transfer the dough to a lightly oiled work surface, and divide it into three pieces. Shape each piece into a rough log; then roll each log to make long ropes, about 34" long.
- Braid the ropes together gently and form a circle by weaving the two ends together as well as you can. Place the wreath on a large, well-greased baking sheet and let it rise, lightly covered, for 45 minutes to an hour, until it's noticeably puffy though not necessarily doubled in bulk.
- Just before you place it in your oven, brush the surface of the wreath with the egg and water, and sprinkle on a generous handful of sliced almonds.
- Place the wreath in a cold oven, set the temperature to 400°, and turn the oven on. Fifteen minutes after you turn the oven on, reduce the heat to 350°F and bake for a further 25 to 30 minutes, until the loaf is golden brown and a digital thermometer inserted into the center registers at least 190°F.
- Remove the wreath from the oven, and transfer it to a rack to cool. Store at room temperature, well wrapped, for several days; freeze for longer storage.
MAPLE BRAIDED CINNAMON BREAD WREATH - TWISTED BREAD - THE …
From temeculablogs.com
CHRISTMAS WREATH BREAD, EASY CHRISTMAS BREAD | JENNY CAN COOK
From jennycancook.com
WREATH BREAD / BRAIDED BREAD - THE MISSING APRON
From missingapron.in
BRAIDED WREATH BREAD RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY BRAIDED WHOLE WHEAT BREAD - THE ART OF IMPROVISATION
From theartofimprovisation.com
BRAIDED BREAD WREATH – RECIPES NETWORK
From recipenet.org
CHRISTMAS WREATH - CHRISTMAS BRAIDED BREAD RECIPE - HOME …
From homecookingadventure.com
BRAIDED WREATH BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
18 BEAUTIFUL BRAIDED BREADS | TASTE OF HOME
From tasteofhome.com
BRAIDED TOMATO BREAD WREATH RECIPE - JOLLY TOMATO
From jollytomato.com
BRAIDED WREATH BREAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love