Holiday Bread Wreath

A Holiday Bread Wreath is a festive and delicious addition to any holiday appetizer table or to serve alongside the main dish. 

If you are planning a special occasion meal like prime rib or an Italian feast with lasagna, this holiday bread wreath is the perfect side dish to round out a delicious menu.

Holiday Bread Wreath ~ with Marinara Dipping Sauce

A homemade bread wreath is easier than you might think. A simple yeast dough can be braided and shaped into a wreath with just a few steps for a beautiful presentation for your next holiday dinner. 

Ingredients Needed:

• Warm Water - 95 - 100°
• Instant or Active Dry Yeast ~  I prefer Platinum Red Star Yeast
• Sugar
• Olive Oil
• All Purpose Flour ~ King Arthur Baking is my favorite brand for bread
• Kosher Salt
• Egg
• Marinara Sauce~ for Dipping
• Fresh Rosemary ~  for Garnish
• Grape Tomatoes ~ for Garnish

Step-By-Step Instructions for a Holiday Bread Wreath:

Make the Dough:

• Add warm water to a large bowl with yeast, sugar and olive oil, stir to combine. Set aside about 5 - 10 minutes until yeast starts to bubble. 
• Add 3 cups of flour and salt. Use a dough hook or wooden spoon to mix on low until ingredients come together.

• Place dough onto a floured surface. Knead for 3- 5 minutes, adding additional flour as needed ¼ cup at a time. Dough will no longer be sticky. 
• Coat a large bowl with olive oil and add dough, turning to coat. Cover with plastic wrap and set in a warm, draft- free place for about 1 hour to double in size. 

Shape the Dough:

• Punch down the dough and place on a lightly floured board. Knead out any air bubbles. 
• Divide dough into 4 pieces.
• Shape the dough into 4 rope- like rolls. Rolling the dough between your hands is an easy way to shape the dough. 
• Braid three of the strands together and pinch the ends together.
• Bring the ends of the dough together to form a circle. 

• Divide the remaining strand of dough into 8 pieces and twist into knots. 
• Line or grease a baking sheet and place dough wreath and rolls onto the pan.
• Place an oven-safe bowl in the center. 
• Cover with a flour sack towel and place in a warm place to rise 30 minutes to one hour. 
• Next, beat the egg together with a tablespoon of water. Brush all over the dough.
• Bake for 22- 25 minutes or until bread is golden brown.
• Remove from oven.

• Use a large spatula to move the bread wreath onto a serving platter with the bread rolls.
• Fill the bowl with marinara sauce - which can be heated for a few minutes in the microwave or room temperature works too.
• Garnish bread with sprigs of fresh rosemary and sliced tomatoes.
• Slice and serve as needed.

Recipe Notes and Variations:

• Yield: 20 Servings
• Garlic Butter Bread Wreath: Bread wreath can be brushed with garlic butter when removed from oven. Melt ¼ cup of butter over low heat. Add 1 grated garlic clove and a tablespoon of fresh parsley, cook for 2 minutes. Brush over bread wreath. 
• Dipping Sauce: Olive oil with Italian herbs and spices is a great alternative to the marinara sauce if preferred.
• Storage: Store leftover bread wreath in a zip top bag at room temperature up to 3 days or refrigerate up to 6 days.
• Reheat: Sliced bread wreath can be reheated in a toaster oven for 3- 4 minutes.

More Delicious Bread Recipes to Try:

• Easy White Cheddar Garlic Knots
• Rosemary Focaccia Bread
• Quick Rosemary Garlic Knots

A festive Holiday Bread Wreath is the perfect compliment to any meal and is really simple to make with a basic breadstick dough. It's so delicious served warm from the oven with marinara sauce.

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Yield: 20 Servings

Holiday Bread Wreath

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A Holiday Bread Wreath is a festive and delicious addition to any holiday appetizer table or to serve alongside the main dish. 

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Ingredients

• 1 ½ cups warm water ( 95 - 100°)
• 1 package Red Star Platinum Yeast (2 ¼ teaspoons) or active dry yeast
• 2 tablespoons sugar
• 2 tablespoons olive oil, plus more for greasing the bowl
• 3- 4 cups all purpose flour
• 1 teaspoon kosher salt
• 1 large egg
• 1 tablespoon water
• fresh rosemary for garnish
• ½ cup grape tomatoes, sliced in half
• 1 cup marinara sauce for dipping

Instructions

1. Add warm water to a large bowl with yeast, sugar and olive oil, stir to combine. Set aside about 5 - 10 minutes until yeast starts to bubble. 
2. Add 3 cups of flour and salt. Use a dough hook or wooden spoon to mix on low until ingredients come together. Knead for 3- 5 minutes until dough pulls away from the sides of the bowl, adding additional flour as needed ¼ cup at a time.
3. Coat a large bowl with olive oil  and add dough, turning to coat. Cover with plastic wrap and set in a warm, draft- free place for about 1 hour to double in size. 
4. Punch down the dough and place on a lightly floured board. Knead out any air bubbles. 
5. Divide dough into 4 pieces.
6. Shape the dough into 4 rope- like rolls. Rolling the dough between your hands is an easy way to shape the dough. 
7. Braid three of the strands together and pinch the ends together.
8. Bring the ends of the dough together to form a circle. 
9. Divide the remaining strand of dough into 8 pieces and twist into knots. 
10. Line or grease a baking sheet and place dough wreath and rolls onto the pan.
11. Place an oven-safe bowl in the center. 
12. Cover with a flour sack towel and place in a warm place to rise 30 minutes to one hour. 
13. Preheat oven to 350°.
14. Beat the egg together with a tablespoon of water. Brush all over the dough.
15. Bake for 22- 25 minutes or until bread is golden brown.
16. Remove from oven.
17. Use a large spatula to move the bread wreath onto a serving platter with the bread rolls.
18. Fill the bowl with marinara sauce - which can be heated for a few minutes in the microwave or room temperature works too.
19. Garnish bread with sprigs of fresh rosemary and sliced tomatoes.
20. Slice and serve as needed.

Notes

Recipe Notes and Variations:

• Yield: 20 Servings
• Garlic Butter Bread Wreath: Bread wreath can be brushed with garlic butter when removed from oven. Melt ¼ cup of butter over low heat. Add 1 grated garlic clove and a tablespoon of fresh parsley, cook for 2 minutes. Brush over bread wreath. 
• Dipping Sauce: Olive oil with Italian herbs and spices is a great alternative to the marinara sauce if preferred.
• Storage: Store leftover bread wreath in a zip top bag at room temperature up to 3 days or refrigerate up to 6 days.
• Reheat: Sliced bread wreath can be reheated in a toaster oven for 3- 4 minutes.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 127mgCarbohydrates: 60gFiber: 2gSugar: 2gProtein: 8g

Nutritional calculations are estimated and may not be accurate.

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