Holiday Bread Wreath Recipes

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.

Steps:

• Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
• Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

Steps:

• Mix together 3/4 cup all-purpose flour, the rye and bread flours, salt, yeast, and warm water in a large bowl with a wooden spoon. (Dough will be sticky.) Cover bowl with a kitchen towel and let rise in a warm place until doubled in size, 2 to 2 1/2 hours. Refrigerate dough in bowl until cold, about 1 hour.
• Preheat oven to 475 degrees, with a pizza stone or inverted rimmed baking sheet on rack in top position and a metal baking pan on rack in lowest position. Transfer dough to a lightly floured work surface and sprinkle with remaining 1/4 cup all-purpose flour. Knead briefly to incorporate, then form into a smooth ball. Return to bowl, cover with towel, and refrigerate 30 minutes.
• Invert a cookie sheet, cover with parchment, and dust with all-purpose flour. Place dough in center. Poke a hole in center of dough with your thumbs and stretch it until dough measures 9 inches in diameter and hole measures 4 1/2 inches in diameter. Generously sprinkle with all-purpose flour and let rest, uncovered, 15 minutes. Using kitchen shears, cut 14 deep Vs into top of dough, going almost all of the way through. Pull points of cut Vs away from center to create 14 leaves around wreath. Let rest, uncovered, 15 minutes.
• In one quick motion, slide wreath on parchment onto pizza stone, then pour water into metal baking pan. Bake until bread is golden brown, about 20 minutes. Slide wreath on parchment onto a baking sheet, then slide wreath off parchment onto a wire rack. Let cool at least 30 minutes before serving. Bread is best eaten same day it is made.