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Holiday Bread Wreath

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 18 Feb 2014 02:19:51 -0800
v114.n008.3
* Exported from MasterCook *

                         Bread, Holiday Bread Wreath

Recipe By     :
Serving Size  : 18    Preparation Time :5:40
Categories    : Bread                           Bread-Bakers Mailing List
                  Holidays

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3               cups  all-purpose flour -- plus more for forming the loaves
    2 1/4           cups  bread flour
    4          teaspoons  kosher salt
    1         tablespoon  rapid-rise yeast
    2 2/2           cups  lukewarm water -- 105F to 110F

Mix 2 1/2C all-purpose flour, the bread flour, salt, yeast and 2 1/2C 
lukewarm water (105F to 110F) in a large bowl with a wooden spoon to 
make a wet and sticky dough. Cover loosely with plastic wrap and set 
aside in a warm place until almost tripled in size, 2 to 3 hours (the 
top will flatten and begin to sink in the center). Divide the dough 
in half and transfer one piece to another bowl. Cover both bowls with 
plastic wrap and refrigerate until cold, about 2 hours.

Put a pizza stone or inverted rimmed baking sheet on the highest oven 
rack and put a broiler pan on the lowest rack; preheat the oven to 
475 degree. Remove the dough from the refrigerator, sprinkle each 
piece with 1/4C flour, then shape each into a smooth, taut ball. 
Cover the bowls loosely with plastic wrap; refrigerate 30 min.

Put a large piece of parchment paper on a pizza peel or another 
inverted baking sheet and dust with flour. Using floured hands, pick 
up a ball of dough and poke your thumbs through the center to make a 
hole. Place on the parchment, then gently stretch the dough from the 
center to make a 9" diameter ring with a 5" hole in the center. 
Sprinkle generously with flour. Lay out another sheet of parchment, 
dust with flour and repeat to shape the other ball of dough into a 
ring. Let rest, uncovered, 15 min.

Holding kitchen shears at a 45F angle, make deep cuts at 1-to-1 
1/2-inch intervals all the way around both dough rings, pulling the 
cut sections away from the center as you go to make "leaves." Let 
rest, uncovered, until plump, about 15 more min.

Slide one dough wreath (on the parchment) directly onto the hot 
stone. Carefully pour 1C water into the broiler pan underneath to 
create steam; quickly shut the oven door. Bake until the bread is 
golden brown, 15 to 20 min. Transfer to a rack to cool. Repeat with 
the second dough wreath, adding another cup of water to the broiler pan.

MAKE IT AHEAD Cool the bread completely, then wrap tightly in foil 
and freeze for up to 5 days. Reheat, wrapped, at 450F until warmed 
through, 20 to 25 min.

Yield:two 9" wreaths

Source:
    "Food Network Magazine, Nov 2012"
Start to Finish Time:
    "6:00"
T(cook):
    "0:20"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 140 Calories; 1g Fat (3.4% 
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 419mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat.