Three Cheese & Garlic Butter Christmas Wreath Bread {With Dipping Sauce!}
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 1.5 hours proofing time
Cooking time: 40 minutes
- 3 cups flour
- 125ml/1/2 cup milk
- 50g/1.7ozs. butter
- 2 duck eggs or 3 chicken eggs
- 1/4 cup potato flour/starch
- 2.5 teaspoons instant dried yeast
- 4 tablespoons sugar
- 125ml/1/2 cup milk
- 1.5 teaspoons salt
- 3 cups of mixed cheese, grated (I used parmesan, mozzarella and gruyere)
- 3 teaspoons garlic powder
- Egg wash
- Garlic butter glaze (50g/1.7ozs melted butter and 1 teaspoon garlic powder mixed)
- Your favourite tomato pasta sauce to serve
Step 1 - Make the tangzhong roux by taking out 30g/1oz of the flour from the larger 3 cup quantity and whisking in a small saucepan with the first 1/2 cup of milk. Whisk until smooth and then heat until it reaches 65C/149F. Stir in the butter and mix until smooth and whisk in the eggs.
Step 2 - In the bowl of a mixer add the remaining flour, potato flour, yeast and sugar. Add in the tangzhong mix and mix adding the last 1/2 cup of milk and mix everything with a spatula. Knead with the dough hook for 10-13 minutes or until you get the window pane effect where the dough stretches without breaking and you can see through it.
Step 3 - Cover with a lid and allow to rise for 1 hour or until double or triple in size.
Step 4 - Knead in the salt, cheeses and garlic powder. Grease and line a 30cm/12inch tin (you can also do this freeform) and place a ramekin in the centre.
Step 5 - Roll into balls and place around the ramekin. You can do different sized ones but place them with about 1cm/1/2 an inch between them as they will rise. Cover and allow to rise again for 20 minutes or so.
Step 6 - Preheat oven to 180C/350F. Brush with eggwash and bake for 30 minutes. Brush with garlic butter glaze. Decorate with rosemary and redcurrants and serve with hot tomato sauce to dip.