adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheesy garlic bread wreath recipe
0 Likes
Prep Time:
145 minutes
Cook Time:
25 minutes
Total Time:
170 minutes
Indulge in a festive garlic bread wreath loaded with gooey mozzarella for the perfect holiday appetizer.
Ingredients:
  • 1 tsp dried yeast
  • 10.00 gm caster sugar
  • 180ml (3/4 cup) milk, slightly warmed
  • 125g block Danish Butter Garlic
  • 375g (2 1/2 cups) bread and pizza flour
  • 2.40 gm table salt
  • 1 egg
  • 125.00 ml chopped fresh continental parsley leaves, plus extra sprigs, to serve (optional)
  • 300g (3 cups) shredded mozzarella
  • 40.00 ml finely grated parmesan
  • Fresh rosemary sprigs, to serve (optional)
Instructions:
  • Combine the yeast and sugar in a small bowl. Add 60ml (1/4 cup) milk and whisk with a fork until frothy. Let it sit for 10 minutes until frothy.
  • Transfer half of the garlic butter into a microwave-safe jug and heat in the microwave for 30 seconds or until melted. Allow it to cool slightly.
  • Combine the flour and salt in a stand mixer with the dough hook attachment on low speed. Add the egg, yeast mixture, melted garlic butter, and remaining milk. Mix for 10 minutes until the dough is smooth and elastic. Transfer to a lightly oiled bowl, cover with a clean tea towel, and let it rest in a warm place for 1 3/4 hours until doubled in size.
  • Microwave the reserved garlic butter in a microwave-safe jug for 30 seconds or until melted, then stir in the parsley.
  • Split the dough into 2 portions. Roll out one portion into a rectangle approximately 18 x 35cm. Coat with half of the butter mixture and sprinkle with half of the mozzarella. Roll it up to create a log. Repeat the process with the second portion of dough, using most of the remaining butter and the rest of the mozzarella. Shape each log by hand until they are roughly 45cm long. Carefully twist the two logs together to form a single, thick log.
  • 1. Preheat the oven to 220C/200C fan forced. 2. Grease a large baking tray. 3. Position a 9cm heatproof ramekin in the middle of the tray. 4. Wrap the dough twist around the ramekin, connecting the ends to form a wreath. 5. Cover with a tea towel and let it sit for 30 minutes to prove.
  • Brush the dough with the remaining butter mixture, sprinkle with Parmesan, and bake in the oven at 180C/160C fan forced for 25 minutes or until the bread sounds hollow when tapped.
  • Sprinkle the warm bread wreath with rosemary and additional parsley, if desired, before serving.

Similar Recipes