Amazing Christmas Tree & Wreath Twist Bread!
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 30 minutes resting
Cooking time: 13 minutes
Makes 1 large Christmas Tree and 1 small wreath
- 3 cups self raising flour
- 2 cups natural Greek yogurt
- 1 teaspoon fine salt
- 200g/7ozs. basil, cashew and parmesan dip or pesto
- 1 cup grated cheddar cheese
- 1/2 beaten egg for egg wash
Step 1 - Mix the flour, Greek yogurt and salt until it comes together as a shaggy mix. Then knead with a dough hook for 6-8 minutes or until elastic in texture. Roll out on a floured surface into a large rectangle. Cut out a tree shape including the trunk and a triangle shaped tree but reserve the two triangles to make another triangle (which you'll put on top later).
Step 2 - Spread with 2/3 of the pesto or dip to the edges and then sprinkle with 2/3 cup of cheddar cheese. Then roll out the remaining triangle of pastry on a floured surface and then cut out a triangle around the same size.
Using a ruler and pizza cutter or sharp paring knife trim to fit the bottom tree shape. Reserve the rest of the dough to make the wreath and just let it rest for the time being.
Step 3 - Preheat oven to 235C/455F. Take the pizza cutter or knife and cut horizontal cuts on the same level on the left and right side of the tree avoiding the centre. Twist each strip on each side to create a pattern. Then brush a bit of the green oil from the pesto dip on top to colour the bread green. Brush with the egg and rest for 30 minutes. Then bake for 10 minutes or until golden brown.
Step 4 - Making a Christmas bread wreath: Divide the remaining dough into two even sized balls. Roll out into even sized circles and brush one disc with pesto and sprinkle with cheese. Place the other disc on top.
Then using a pizza cutter or knife cut 14-16 slits (even numbers) radiating around the centre leaving a circle around an inch in the centre uncut. Take two adjoining strips and twist them in opposite directions. Repeat with other pairs. Brush with egg wash and rest for 30 minutes. Then bake for 8-10 minutes or until golden brown.