The Christmas Bread Wreath is a simple, show-stopping idea with an irresistible aroma. It’s not just a bread to enjoy together, but also becomes a centerpiece that makes the table cozier and more festive. Making it is easy and fun. So, how about bringing a bit of Christmas magic to your table? The bread wreath is truly within everyone’s reach: it requires just a few steps, is shared with joy and immediately becomes the star of the celebration. Try it yourself and be won over by the smell of freshly baked bread.
Here are more recipes to decorate your Christmas table
- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 18 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients for the Christmas Bread Wreath
- 5 cups (600 g) Manitoba flour
- 1 1/4 cups (300 g) milk
- 0.5 oz (15 g) fresh compressed yeast
- 2 1/2 tsp (10 g) sugar
- 1 3/4 tsp (10 g) salt
- 1 egg (beaten)
- to taste sesame seeds
- to taste poppy seeds
- to taste rosemary (a few sprigs)
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- 1 Baking sheet
- 1 Round cutter round
Preparation of the Christmas Bread Wreath
WITH BIMBY: Put the crumbled fresh yeast, about 1/2 cup (100 g) of milk and the sugar into the mixing bowl. Run at 99°F, speed 1 for 3 minutes. Add about 1 1/2 cups (190 g) of flour and knead using the dough (spiga) setting for 2 minutes. Remove from the bowl, form a small dough ball, transfer it to a bowl and cover with plastic wrap. Let rise for 2 hours or until doubled, depending on the room temperature.
After that time, pour the remaining flour into the bowl, add the salt, the remaining milk and the already risen dough. Knead using the dough (spiga) setting for 4 minutes. Shape into a ball, place it in an oiled bowl, make the traditional cross cut on top, cover with a cloth and let rise for 2 hours or until doubled in volume.
WITHOUT BIMBY: Take a bowl and pour about 1/2 cup (100 g) of milk at room temperature, add the sugar and dissolve the cube of fresh yeast. Add about 1 1/2 cups (190 g) of flour and mix well. Form a small dough ball, cover it with plastic wrap and let it rise for 2 hours or until doubled, depending on the warmth of your home.
After that time, put the remaining flour on a work surface (or in a bowl), add the salt, the risen dough and the remaining milk. Work for about 10 minutes until you obtain a soft and elastic dough. Shape into a ball, place it in an oiled bowl, make the traditional cross cut on top, cover with a cloth and let rise for 2 hours or until doubled in volume.
HOW TO SHAPE THE WREATH: Divide the dough into 18-20 pieces of similar size and arrange them around a round cutter placed in the center of a baking sheet to create the wreath shape.
For a more dramatic wreath, add a second ring of rolls outside the first, slightly staggered, just like I did. Once finished, let the dough rest for 30 minutes. After this time, brush the rolls with the beaten egg and decorate with sesame and poppy seeds. Bake in a stationary oven at 356°F until golden (about 25–30 minutes). Once cooled, you can add a red ribbon, sprigs of rosemary or artificial berries to make it a true Christmas centerpiece.
TIPS and NOTES
💖 Storage of the bread wreath
At room temperature
Wrap the wreath in a clean cloth or in a paper bread bag.
It stays soft for 1–2 days.
In the refrigerator
Not ideal for bread, as it tends to dry out faster. Better to avoid it.
In the freezer
You can freeze the rolls that make up the wreath (once cooled).
Store them in well-sealed food bags.
They last up to 1 month.
To serve, thaw at room temperature and warm for a few minutes in the oven to restore crispness.
Practical tip: If you use it as a centerpiece, prepare it the same day or at most the evening before, so it stays beautiful and fragrant for presentation.
🍴 What to serve it with
Cured meats and cheeses: prosciutto crudo, salami, pancetta, pecorino, parmesan or creamy cheeses.
Christmas appetizers: pâté, tuna or salmon mousse, Russian salad, grilled vegetables.
Hot dishes: roasts, stews or white meat mains, where the bread serves as a rustic accompaniment.
Gourmet version: you can serve it with spreadable creams (hummus, cheese spreads, olive tapenade).
🍷 Wine pairings
According to food and wine experts, ideal holiday wines range from sparkling to elegant reds:
Sparkling wines: Franciacorta Satèn, Prosecco, Passerina Brut. Perfect to open the lunch and pair with the wreath served with cured meats and appetizers.
Fresh and aromatic whites: Ribolla Gialla, Pinot Grigio, Verdicchio di Matelica. Great with cheeses and vegetables.
Delicate rosés: ideal if the wreath accompanies light dishes or smoked fish.
Soft, not overly structured reds: Montefalco Rosso, Cesanese, Rosso Veneto. Perfect with white meats or roasts.
