DIY Wreath Bread (VIDEO)
User Reviews
5
DIY Wreath Bread (VIDEO)
Description
This wreath bread starts by dissolving molasses in warm water, which adds subtle sweetness and helps yeast activation. The combined flours, salt, and instant yeast are whisked together before adding the water mixture. Kneading produces a soft, slightly sticky dough that might require small additions of flour to become manageable but remains tender.
The dough undergoes a long, 4-hour room temperature rise with hourly folding and punching down to develop structure. After rising, it's divided and shaped with a hole in the center to create a wreath shape. Generous dusting with flour helps handle the dough. The shaping produces a decorative bread suitable for gatherings.
Precise flour measuring prevents dough heaviness. Avoid placing glass or ceramic near hot oven racks as ice cubes added during baking could shatter them. This bread balances moisture and structure for a tender inside and appealing crust.
Ingredients
- 1 3/4 cups water 14 oz, warm (100°F
- 1/2 tsp molasses
- 2 1/2 cups all-purpose flour unbleached, measured correctly
- 2 1/3 cups bread flour unbleached, measured correctly, plus more for dusting
- 2 tsp salt
- 1 1/4 tsp instant yeast quick rise
Instructions
- In a large measuring cup, combine 1 3/4 cups warm water (100˚F) and 1/2 tsp molasses and stir to dissolve.
- In a large mixing bowl, add 2 1/2 cups all-purpose flour, 2 1/3 cups bread flour, 2 tsp salt, and 1 1/4 tsp yeast, whisking until combined. Add water-molasses mixture and stir with spatula until it comes together. Knead by hand 4 min. Dough should be soft and sticky to the touch but won't stick to clean fingertips. If dough is too sticky, add flour 1 Tbsp at a time (I usually add 2-3 Tbsp extra flour while kneading).
- Cover bowl with plastic wrap and let rise at room temp (69˚F - 75˚F) 4 hours. Every hour, punch down dough with wet hand and fold it onto itself a few times.
- After the 4 hours of rising time, punch down dough one last time and pinch it in the center to divide into two even pieces. Generously dust 2 pieces of parchment paper with flour. Place dough on parchment, turning it to coat in flour. Poke a hole in the center of each the dough piece and stretch dough into a ring 5-6" diameter in the center and 9-10" diameter on the outside. Let the rings rest on parchment at room temp 30 min.
- Meanwhile, place an upside-down large baking sheet in the center of your oven with a cast iron or broiler pan** set to one side of the bottom rack. With pans in place, preheat oven to 450˚F.
- Sprinkle the top of dough ring with flour. Holding scissors at a 45˚ angle to the parchment paper, cut deep slits into the dough about 1 1/2" apart, pulling the points away from the ring as you cut them. Rotate the parchment paper as you slice to maintain correct cutting angle.
- Transfer 1 ring (with the parchment paper) to the preheated oven onto the hot baking sheet and immediately pour 1 cup ice cubes into the hot cast iron pan below (be careful not to drip on glass surfaces!). Bake at 450˚F for 20 min or until top is golden brown. Repeat step 7 with second ring.
Notes
- Measure flour by spooning into the cup and leveling with a knife to ensure accurate amounts.
- Do not place glass or ceramic items on the oven’s bottom rack when adding ice cubes to avoid shattering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Makes 2 wreaths
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbs | 37g | |
| Protein | 5g | 10% |
| Sodium | 390mg | 16% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Calcium | 9mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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