Cheddar-Rosemary Bread Wreath

Cheddar-Rosemary Bread Wreath

Add a lovely touch to your celebratory table with this Cheddar-Rosemary Bread Wreath.

Cheddar-Rosemary Bread Wreath
Makes 1 (10-inch) loaf
  • 3¼ to 3½ cups all-purpose flour, divided
  • 3 tablespoons sugar
  • 1 tablespoon plus ¼ teaspoon kosher salt, divided
  • 1 (0.25-ounce) package instant yeast
  • 1 teaspoon garlic powder, divided
  • ¼ teaspoon baking soda
  • ¾ cup plus 1 tablespoon water, divided
  • ½ cup sour cream
  • 8 tablespoons unsalted butter, cubed and divided
  • 3 tablespoons chopped fresh rosemary, divided
  • ½ cup shredded sharp Cheddar cheese
  • 1 large egg
  • Garnish: chopped fresh parsley
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup flour, sugar, 1 tablespoon salt, yeast, ½ teaspoon garlic powder, and baking soda at low speed until combined.
  2. In a medium saucepan, heat ¾ cup water, sour cream, and 3 tablespoons butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120° to 130°. Add warm sour cream mixture to flour mixture; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2¼ cups flour and 2 tablespoons rosemary, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup flour, 1 tablespoon at a time, if dough is too sticky. (Dough will mostly pull away from sides of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
  5. Preheat oven to 375°. Spray a 10-inch tube pan with cooking spray.
  6. In a small microwave-safe bowl, heat remaining 5 tablespoons butter on high in 10-second intervals until melted.
  7. Punch down dough; cover and let stand for 10 minutes. Divide dough in half, covering one portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 12-inch square. Brush with 1 tablespoon melted butter and sprinkle with ¼ cup cheese. Using a pizza cutter, cut dough into 16 (3-inch) squares. Stack squares, cheese side up, and place in prepared pan, layered side up. Repeat with remaining dough, 1 tablespoon melted butter, and remaining ¼ cup cheese. Slightly separate layers of dough. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°) until dough fills pan, about 30 minutes.
  8. In a small bowl, whisk together egg and remaining 1 tablespoon water. Brush top of dough with egg wash.
  9. Bake until lightly golden, 15 to 20 minutes. Let cool in pan 10 minutes.
  10. Add remaining 1 tablespoon rosemary, remaining ½ teaspoon garlic powder, and remaining ¼ teaspoon salt to remaining melted butter, stirring until combined.
  11. Carefully remove from pan and brush with butter mixture. Serve warm. Garnish with parsley, if desired.



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