Tear and share herbed bread wreath with roasted red pepper dip
Give a Christmas classic an edible edge with this delicious recipe idea! This tear and share bread wreath is perfect for festive entertaining, especially with this creamy roasted red pepper dip
Herbed bread wreath
- 3 1/2 cups plain flour, plus extra to dust
- 1 tsp salt
- 1 1/2 tsp sugar
- 1 tsp dried mixed herbs
- 7 g sachet instant yeast
- 1/4 cup olive oil
- 1 egg
- 1/2 tbsp olive oil, extra
- 1 tbsp finely chopped parsley
- sea salt
- cherry tomatoes, halved, and parsley leaves, chopped, to decorate (optional)
Roasted red pepper dip
- 1/2 cup sour cream
- 1/2 cup good quality mayonnaise
- 1/3 cup store-bought chargrilled capsicums, finely chopped
- 1 tbsp basil pesto or basil paste
- Place flour, salt, sugar, herbs, yeast and first measure of olive oil in a bowl or processor with a dough blade. Mix, then add enough warm water to make a soft but not sticky dough (approximately 1½ cups). Knead using dough blade or hands until smooth and springy. If kneading by hand, dust the bench with flour to prevent sticking.
- When the dough is smooth and elastic, place in a clean greased bowl, cover with plastic wrap and microwave on low power for 1 minute. Rest for 10 minutes then repeat. After the second 10-minute rest the dough should be doubled in size.
- Place an empty tuna tin or other similar sized (10cm diameter) heat-proof object in the centre of a rimless baking sheet. Lightly grease the outside of the tuna tin. Divide the dough into 5 even strips, then cut each strip into 5, making 25 pieces. For perfectly even rolls, weigh them: they should be between 35-40g each.
- Roll the dough balls in a circular motion on the bench with your palm cupped over. Place 10 rolls evenly spaced in a circle around the tin, allowing 0.5cm between each as the dough will grow. Make a second circle around the first with the remaining 15 dough balls. Cover loosely with plastic and leave for about 30 minutes to rise.
- While the dough is rising, combine the dip ingredients and place in a serving bowl that will fit in the centre of the wreath. Keep in the fridge until needed.
- Heat the oven to 190°C. When the dough balls have doubled in size, beat the egg with the second measure of olive oil and brush the dough balls lightly, down the sides as well as on top to avoid a 'tide mark'. Sprinkle lightly with sea salt.
- Bake the wreath in the pre-heated oven for 18-25 minutes or until the dough balls are golden. Remove the tin from the centre and slide a spatula under the wreath once cool to ensure it isn’t stuck to the tray. Slip it carefully onto a serving board. Place the dip in the middle. Scatter over the parsley and cherry tomatoes, if using, and serve.