Wreath Bread
Submitted by jojo
Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.
YIELD
2 servingsPREP
2 hrsCOOK
30 minREADY
3 hrsThis braided wreath bread is a holiday showstopper that tastes as good as it looks. Whole wheat pastry flour gives it a nutty, wholesome flavor without the heaviness of regular whole wheat, while maple syrup and apple juice sweeten the dough naturally instead of relying on white sugar.
A full cup of butter and three eggs make this a rich, tender bread closer to brioche territory than sandwich loaf. The almond extract and lemon zest add fragrance that fills the kitchen during baking.
The braiding is straightforward: three ropes rolled to 24 inches, braided from the center outward, then shaped into a ring and pinched closed. Starting from the middle keeps the braid even instead of getting tighter on one end.
Fifteen minutes of kneading builds the gluten structure needed to support all that butter and egg. Don’t shortcut this step or the bread won’t hold its braided shape during the rise.
Chef Tips
- Brush with reserved egg white before baking for a glossy, bakery-quality finish that helps the sliced almonds stick
- Rotate the cookie sheets halfway through baking since most ovens have hot spots that brown unevenly
- The bread is done when it sounds hollow when you tap the bottom with your knuckle
- Let it cool completely before slicing. Hot enriched bread tears instead of cutting cleanly
Variations
- Replace almond extract with vanilla extract for a more classic flavor
- Fold in ½ cup of dried cranberries or golden raisins into the dough before braiding
- Drizzle a simple almond glaze (powdered sugar + almond extract + milk) over the cooled wreath
Ingredients
Directions
In a bowl combine maple syrup, yeast and 2½ cups of flour.
In sauce pan heat juice and butter until almost melted.
With mixer gradually beat liquid into yeast mixture.
Dry ingredients.
Set aside egg white for brushing top of loaves.
Add in egg yolk, remaining eggs, lemon peel, almond extract, and 2 cups of flour to make a thick batter.
Stir in 3¼ cups of flour to make dough.
Turn onto floured work surface and knead until smooth, continuing to add ¾ cups of flour.
Knead at least 15 minutes.
Place in lightly oiled bowl, turning dough so top is oiled too.
Let rise until doubled, about 1 hour.
Punch down dough.
Turn onto floured work surface, separate dough for loaves; cut dough for each loaf into 3 equal parts.
Cover and let rest 15 minutes.
Lightly oil two cookie sheets.
On floured work surface, roll each piece into a 24 inch length.
Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end.
Shape into a ring, join the ends and pinch together.
Repeat with each loaf.
Cover rings with towels and let rise in warm place 1 hour.
Beat egg white; use pastry brush to brush over loaves.
Top rings with almonds.
Place in oven at 350℉ (180℃) for 15 minutes, then change cookie sheet places.
Bake about 15 to 20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle.
Comments
