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DIY Wreath Bread Recipe

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3.8 from 2 reviews

  • Author: Leila
  • Total Time: 5 hours 10 minutes
  • Yield: 12 servings (2 wreath breads)

Description

This DIY Wreath Bread recipe features a stunning, festive bread ring perfect for holiday gatherings or special occasions. Made with a simple combination of all-purpose and bread flour, molasses, yeast, and water, this bread undergoes a long, slow rise to develop flavor and texture. The dough is shaped into rings, expertly cut to form decorative petals, then baked with steam for a crisp, golden crust and soft, airy interior. The step-by-step instructions walk you through creating a beautiful, impressive wreath that tastes as delightful as it looks.

Ingredients

Liquid Ingredients

  • 1 3/4 cups (14 oz) warm water (100˚F)
  • 1/2 tsp molasses

Dry Ingredients

  • 2 1/2 cups unbleached all-purpose flour, measured correctly
  • 2 1/3 cups unbleached bread flour, measured correctly, plus more for dusting
  • 2 tsp salt
  • 1 1/4 tsp instant yeast (quick rise)

Instructions

  1. Prepare the yeast mixture: In a large measuring cup, combine the warm water (100˚F) and molasses. Stir well to dissolve the molasses completely, creating a lightly sweetened liquid base to activate the yeast.
  2. Mix and knead the dough: In a large mixing bowl, whisk together the all-purpose flour, bread flour, salt, and instant yeast to evenly distribute the ingredients. Pour in the water-molasses mixture and stir with a spatula until a rough dough forms. Knead the dough by hand for about 4 minutes. It should be soft and sticky but not cling to your clean fingertips; if necessary, incorporate an extra 2-3 tablespoons of flour, a little at a time, to adjust the consistency.
  3. First rise (bulk fermentation): Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (69˚F–75˚F) for 4 hours. Each hour, gently punch down the dough with a wet hand and fold it over itself several times to develop gluten structure and redistribute yeast.
  4. Shape the dough into wreaths: After the 4-hour rise, punch down the dough one final time and divide it evenly into two pieces by pinching the center. Generously flour two pieces of parchment paper and place each dough piece on the parchment, turning to coat with flour. Poke a hole in the center of each dough piece and carefully stretch it into a ring about 5-6 inches in diameter inside and 9-10 inches in diameter outside. Allow the rings to rest at room temperature on the parchment for 30 minutes to relax and proof.
  5. Prepare the oven for baking: Position an upside-down large baking sheet in the center of your oven and place a cast iron or broiler pan on one side of the bottom rack. Preheat the oven to 450˚F with these pans inside to create a good source of heat and steam environment for the bread.
  6. Decorate the wreath: Lightly sprinkle the top of each dough ring with flour. Using scissors at a 45-degree angle to the parchment, cut deep slits approximately 1 1/2 inches apart around the dough ring, pulling each cut section away from the ring as you go to resemble petals or leaves. Rotate the parchment while cutting to keep consistent angles and spacing.
  7. Bake the wreath bread: Transfer one dough ring with the parchment paper onto the preheated inverted baking sheet. Immediately pour 1 cup of ice cubes into the hot cast iron pan beneath to generate steam, being careful not to drip water on oven glass. Bake at 450˚F for about 20 minutes or until the top is golden brown and crusty. Remove from oven, then repeat the baking process with the second wreath bread.

Notes

  • Measuring flour correctly is important; spoon it into your measuring cup and level with a knife for best results.
  • The long rise time develops flavor and a light crumb – do not rush this step.
  • Using ice cubes to create steam helps form a crisp crust.
  • Handle the dough gently when shaping to preserve the air bubbles and avoid deflating it.
  • You can store leftover bread wrapped in foil at room temperature for up to 2 days or freeze for longer storage.
  • Reheat baked wreath bread in a 350˚F oven for 5–7 minutes to freshen before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes per wreath (40 minutes total)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/diy-wreath-bread-recipe/