Bread Wreath

Name: Bread Wreath
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8
Ingredients: Type 0 flour 1.6 cups; Type 00 flour 2 ½ cups; Water at room temperature 1.4 cups; Brewer's yeast 0.4 tsp; Fine salt 1 ½ tsp; Type 00 flour to taste

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226

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 226
Carbohydrates g 48.4
of which sugars g 1.1
Protein g 7
Fats g 0.5
of which saturated fat g 0.12
Fiber g 1.8
Sodium mg 493

Difficulty: Average
Prep time: 60 min
Cook time: 40 min
Serving: 8
Cost: Very low
Note plus 22 hours of dough maturation

PRESENTATION

From the heart of Italian Christmas traditions comes the bread wreath—really, it's a true centerpiece that captures the festive spirit. Families gather around this holiday bread wreath during Christmas Eve dinner or lunch. And you know what? It always turns heads with its golden crust and festive shape tied up in a bright red bow. Thing is, it's not just about looks. The tender, dense crumb is perfect for soaking up ragù or any rich sauce. Makes it a real treat for everyone.

In Italy, the focus is always on sharing good food with good company, and this bread fits right in. Pretty much. You’ll often find it as the centerpiece among cold cuts and cheeses—an edible wreath that everyone pulls apart and enjoys. Even after a few hours, it keeps its soft inside with a bit of a crunchy bite, so really, it doesn't lose its charm if prepared in advance.

Different regions in Italy sometimes give this Christmas bread wreath their own twist, but they all share the same spirit of celebration and togetherness. What's fun is how this braided bread wreath makes your table pop—people can't help but smile when they see it. The moist interior holds up well, especially when served warm, and it pairs perfectly with holiday favorites. Seriously good.

Folks love how it feels both special and comforting. Makes it the kind of festive bread recipe you want to pull apart with your hands and share around. Serving this bread? It's like bringing some of that Italian holiday magic to your meal, with food that's as much about tradition as it is about taste. Whether you're dipping it into sauce or enjoying it with a slice of cheese, this pull-apart bread wreath makes every gathering more memorable—and way, way more delicious.

It's a beautiful addition to any table, reflecting the importance of aesthetics in Italian cuisine during major celebrations. So, as you enjoy the warmth and flavor, you're also embracing a rich cultural tradition that adds joy to every bite. And look, you can't go wrong with that.

INGREDIENTS

226

Calories per serving

Ingredients for a Bread Wreath: Type 0 flour 1.6 cups (200 g); Type 00 flour 2 ½ cups (300 g); Water 1.4 cups (330 g) - at room temperature; Brewer's yeast 0.4 tsp (2 g); Fine salt 1 ½ tsp (10 g)

for sprinkling: Type 00 flour to taste

Preparation

How to prepare Bread Wreath

To prepare the bread wreath, pour the two flours into a large bowl 1, add the dried yeast 2, and begin kneading while gradually adding the water 3.

Continue kneading until you obtain a compact dough 4, then add the salt 5 and knead for a few more minutes. Transfer to a work surface and start folding the dough. You will need to pull one of the edges towards you and bring it back towards the center 6.

Repeat this step a few times to gather all the dough 7, then cover it with a bowl 8 and let it rest for about ten minutes. Take it again and do the second round of folds, as just done 9,

let it rest for another 10 minutes under the bowl 10 and repeat this operation 2 more times (11-12). You will need to do 4 rounds of folds to strengthen the gluten network and give the dough elasticity.

Once the last fold is done, shape the dough into a sphere 13 and place it in a bowl. Cover with plastic wrap 14 and let it rise for about 1 hour. Then place in the refrigerator for 18 hours. After this time, the dough will not have risen, do not worry. Let it come to room temperature and let it rise for another 2 hours. At this point, it will have doubled in volume and there will be bubbles 15.

Then transfer the dough to a work surface 16 and divide it into 5 equal parts of 5.8 oz each 17. Take one piece and form a strand about 20 inches long 18.

Repeat the same operation for the other four pieces 19. At this point, join the strands only at one end, laying them on the surface 20, and start braiding them by bringing the first strand on your left to the center 21.

At this point, take the first strand on your right and bring it to the center, placing it over the previous one 22. Continue this way, always starting from the outermost strand, once from the left and once from the right, until you have completely braided the strands 23. Once you reach the end, seal the closure well 24

and join it with the initial end to form a wreath 25. Transfer to a baking sheet lined with parchment paper and press well on the joint of the two parts 26. Sprinkle the surface of the wreath with flour 27

and let it rise for another hour 28, always at room temperature. The ideal temperature is 79-82°F. After the rising time, place a small bowl (suitable for baking) with about 2 oz of water at the base of the oven preheated in static mode at 428°F. Also, bake the bread wreath on the middle rack and cook for about 40 minutes until it is golden brown 29. Then remove from the oven and let it cool before serving 30.

Storage

It is recommended to consume the bread freshly baked. If there are leftovers, they can be stored for 1-2 days in a paper bag and heated before serving.