Today I offer you soft bread wreaths. They are made from a simple dough prepared with the usual ingredients: brewer’s yeast, milk, water, oil and salt. They have a soft crumb and their ring shape makes them perfect to serve during a strengthened aperitif or a buffet. The cheese sprinkled on top forms an absolutely divine golden crust in the oven. They are also extremely versatile because you can leave them plain or, once cooled, fill them as you like. They remain soft even the next day and can be frozen without problems. However, I don’t think they’ll last until the next day; if they do, quickly pass them through the oven and they’ll regain all their fragrance. So preheat the oven, knead in complete relaxation and bring these wreaths to the table to watch them disappear.
Other bread roll recipes I recommend you try:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 18 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 241.58 (Kcal)
- Carbohydrates 42.38 (g) of which sugars 2.02 (g)
- Proteins 9.22 (g)
- Fat 4.10 (g) of which saturated 1.05 (g)of which unsaturated 0.48 (g)
- Fibers 1.52 (g)
- Sodium 311.01 (mg)
Indicative values for a portion of 96 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 soft bread wreaths
In this recipe I used active dry yeast. If you prefer, you can replace it with 15 g of fresh brewer’s yeast. In that case, dissolve it completely in the lukewarm water together with the sugar, then continue as the recipe indicates. The rising times remain practically the same.
- 12 oz (about 2 3/4 cups) Manitoba flour
- 5 oz (about 1 1/8 cups) type 0 flour
- 2 tsp active dry yeast
- 1 tsp sugar
- 1/4 cup (plus extra for brushing) milk (+ the one for brushing)
- 1 cup (about 250 ml) water
- 1 tbsp + 1 tsp (about 20 ml) extra virgin olive oil
- 1 tsp salt
- Grana Padano, grated (or Parmesan)
Tools
I used a stand mixer, but any other mixer is fine. You can also knead by hand, working the ingredients first in a bowl and then on the work surface.
- 1 Stand mixer or other mixer
- 1 Whisk
- 1 Bowl
- 1 Small bowl
- 1 Brush
- 1 Baking tray
Preparation of the soft bread wreaths
Put the two flours, the active dry yeast and the sugar into the bowl of the stand mixer and mix with a small hand whisk.
Then add the lukewarm milk and water and begin kneading with the hook attachment.
When the mixture has come together and the flour has absorbed the liquids, add the oil and salt. Continue kneading until you obtain a smooth, homogeneous dough that cleans the hook from the sides.
At this point, transfer the dough to the work surface, knead it briefly with your hands, shape it into a ball and place it in a lightly floured bowl. Cover and let rise until doubled in volume in a warm place protected from drafts. Rising time depends heavily on the room temperature and can vary from two to three hours.
After this first rise, place the dough on the work surface and divide it into eight as equal pieces as possible.
With each piece form a roll about 13 3/4 in long.
Hold the roll in your hand and form a simple knot as shown in the photograph.
Then twist the two ends to form a sort of small wreath and pinch them together.
Place the wreaths on a baking sheet lined with parchment paper, cover them with a tea towel and let them rise for about another hour.
Finally, after this second rise, brush the wreaths with milk and sprinkle them with grated cheese.
Bake the soft bread wreaths in a preheated conventional oven at 374°F for 15-20 minutes. They should be nicely golden on top. Remove from the oven and let them cool slightly before enjoying. Enjoy! Paola.
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