Christmas Wreath - Christmas Braided Bread
I am glad to share with you this beautiful Christmas Wreath - Christmas Braided Bread that is a great appetizer idea you can prepare for Christmas this year. It looks quite impressive and appetizing and even though it might look difficult to prepare it is actually quite easy and forgiving. This wreath consists of a simple yeasted dough, filled especially for Christmas with a green, white and red filling. Therefore, I chose a spinach pesto, cheddar cheese and red pepper for the filling but feel free to use whatever fresh herbs you like best for the pesto, like basil or parsley, different types of cheese and for a a more spiced appetizer sprinkle with red chili pepper flakes.
To print the recipe check the full recipe on my blog:
#christmaswreath #christmasbraidedbread #christmasappetizer
0:00 - Intro
0:37 - Preparing the dough
1:57 - Spinach pesto
2:58 - Rolling the dough
3:44 - Filling the roll
5:05 - Cut in half lengthwise
5:24 - Braid the two pieces of dough
5:42 - Shape into a wreath
6:11 - Baking time
6:19 - Enjoying the wreath
Ingredients
For the dough
2 1/4 cups (280g) all-purpose flour
3/4 tsp (4g) salt
3/4 cup (180ml) lukewarm milk, divided
2 tsp (6g) active dry yeast
1 tsp (5g) sugar
2 tbsp (30g) butter, melted
1 egg yolk
Spinach Pesto
1.5 oz (40g) fresh spinach leaves (basil or parsley are good too)
1 garlic clove, minced
2 tbsp (20g) walnuts
1 tbsp (15ml) lemon juice
1/4 cup (20g) Parmesan cheese, grated
Pinch of salt
2 tbsp (30g) olive oil
For the filling
1 cup (100g) cheddar cheese, grated
1 red pepper, finely chopped
For brushing
1 egg white
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How to braid a three strand loaf
The third strand is the charm, right? Learn how to braid a gorgeous three-strand loaf by following along with our step-by-step video. Get expert tips on pinching and finishing your braid, and see how the finished dough should look.
For more quick baking tips and tricks, subscribe to our video channel:
Instructions: For method 1: Start from the top. Pinch the ends together and cross the left strand over the middle strand, then cross the right strand over what's now the middle strand. Repeat until you reach the end of the dough, then twist the ends together and pinch.
For method 2: For a more reliably even braid, start braiding in the middle. Cross the left strand over the middle strand, then cross the right strand over what's now the middle strand. Repeat until you get to one end, pinching the strands together. Carefully flip the braid over so the bottom is now on the top, and braid the other side, again starting from the center.
Leave your comments, questions, and thoughts below – we want to hear from you! Our Baker’s Hotline is here to help.
Learn How to Make Beautiful Braided Bread
How to make a beautiful loaf of Braided Sweet Bread! This bread is soft & fluffy with just the right touch of sweetness.
RECIPE:
Ingredients
1 cup whole milk 236ml
⅓ cup water 80ml
2 ¼ teaspoons active dry yeast
⅓ cup + 1 teaspoon granulated sugar 70g + 1 teaspoon
5 Tablespoons unsalted butter melted
1 egg + 1 egg yolk save egg white for brushing top
2 teaspoons table salt
4 – 5 cups bread flour or all-purpose flour¹ 500-625g
coarse sugar or granulated sugar for sprinkling on top (I use about 3 Tablespoons)
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Instructions
00:00 Introduction
00:29 Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!
00:50 Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).
01:51 Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.
02:41 Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.
03:59 If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).
04:22 Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).
04:45 When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15” rope.
To Make the Braid:
05:24 Lay the 4 strands beside each other on a baking sheet/cookie sheet (I do not recommend lining with parchment paper). Rather than start from one end of the bread and work to the other, I always start from the center (this helps ensure an even braid). I find it helpful to mentally label these pieces 1, 2, 3, and 4 (with 1 being your piece to the far left and 4 on the far right).
06:08 Starting from the center, weave strand 4 over the piece beside it (3), beneath the next one (2) and then over the left-most strand (1).
6:30 Repeat this process, always starting with your furthest-right piece, keeping the strands snug.
07:02 Once you reach the end, press/smash the ends together tightly and fold underneath the braid. Then turn the baking pan 180 degrees and work from the center to complete the other side, following the same steps as above.
08:03 Cover loosely with plastic wrap or a clean towel and allow the bread to rise again for 30-40 minutes in a warm, draft-free place. While it is rising, preheat your oven to 375F (190C).
08:13 Once bread has risen again, lightly brush with reserved egg white and sprinkle with coarse sugar (or regular granulated sugar) and bake for 20 minutes or an instant-read thermometer reads 190F (87C). Enjoy!
Notes
¹Bread flour will yield a chewier bread, but I’ve used both flours with great success in this recipe.
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Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking
Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.
Get the recipes:
Challah Bread |
Cinnamon Babka |
0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Classic French Braided Brioche (With Poolish)
Brioche is one of the most fluffiest and induldgent breads you can make. Its one of my favourite breads to eat and makes anyone who eats it feeling really happy. I don't know how the French Bakers were able to put so much butter in a bread dough but what an amazing invention :) I hope you enjoy making this recipe and feel free to comment and ask me any questions.
My Bread Baking Masterclass
Timecodes
0:00- Intro
0:22- Making the Poolish
1:00- Making the Dough
2:30- Adding Butter to the Dough
3:11- 1st Fermentation
3:54- 2nd Fermentation
4:05- Dividing and Shapping the Dough
5:15- Braiding the Dough
6:06- Final Fermentation
6:44- Baking the Dough
7:55- Final Result
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Recipe
Poolish
For the Starter:
60 grams Flour (1/2 cup)
8 grams Yeast (2 1/4 teaspoons)
50 grams Milk (3 1/2 tablespoons)
Dough:
40 grams Sugar (3 tablespoons)
340 grams Bread Flour (2 3/4 cups)
200 grams Eggs (about 4 eggs)
8 grams Salt (1 1/2 teaspoons)
150 grams Butter (Soft) (1/2 cup + 2 teaspoons)
Egg Wash:
1 Egg
1 teaspoon Milk
Instructions
1. Combine the flour, yeast and cold milk and set aside for one hour to ferment
2. Put the remaining flour, sugar, salt and eggs and add the poolish
3. Knead in the mixer and medium speed for 5-6 mins. Until it comes together in a slightly smooth dough
4. Add 75 Grams Soft Butter and knead for another 5 minutes until combined
5. Add the remaining 75 Grams Butter and knead for another 5-7 mins until smooth and shiny
6. Roll it into a tight ball and ferment for 2-3 Hours
7. Deflate and roll into a ball and ferment overnight in the fridge
8. The next day divide into 4 pieces and shape into a log about 50 cm in length.
9. Braid into a wreath and ferment for 3-4 hours
10. Egg Wash and put sesame seeds on top and bake for 30 mins at 180C/350F
11. Finish with Butter and unmould and let it cool for 30-40 mins
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How to make Challah Bread | Braided Sweet Bread | Holiday Dinner Roll | Easy Recipe Heartway Farms
Today Julianne and Annie will show you how to make our favorite holiday get together bread: braided Challah Bread. This beautiful sweet bread is sure to be a hit at any family party!
Check out the rest of the videos in this series, 7 Days, 7 Holiday Recipes!
Here's the recipe:
4 1/4 cup flour (plus more for dusting)
1 1/4 cup warm water
1 cup sourdough starter (can be substituted with 1 cup of water, 1 cup of flour, and 1 teaspoon of instant yeast)
2 teaspoons of salt
2 teaspoons of baking powder
2 teaspoons of instant yeast
3 tablespoons of olive oil
1/2 cup of honey
1 egg for egg wash (egg wash before putting in the oven)
Bake at 325 degrees fahrenheit for 20 to 25 minutes.
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#Challahbread #7days7holidayrecipes #Christmasmealb#Christmasmeal #Heartwayfarms #christmas #christmasrecipes #recipe #thanksgiving #thanksgivingrecipes
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