Looking for a stunning edible centerpiece for your Holiday Table? Look no further. Try this Bread wreath with Baked brie. Serve it as an edible centerpiece on your holiday table and your guests will be so impressed.
It looks so impressive and festive. The rolls are light, feather-soft, buttery when you dip them in baked brie cheese…. oh SO delicious.
The dinner rolls are simpler than you’d think to make and uses pantry ingredients like flour, milk, butter, and yeast. It’s the perfect pull-apart bread for all of your upcoming holiday dinners.
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With Christmas quickly approaching, I knew I needed a new bread recipe to share with you all for your dinner table.
In our home, no holiday party is complete without a side of homemade bread. Every year I make a variety of bread. No-knead bread, focaccia bread, Stromboli wreath, etc are some of my favorites.
So this year, I decided to share something easy and festive-looking bread recipe with you all. That too with its dipping.
So here I am presenting a Bread wreath with baked brie cheese.
What Is A Bread Wreath?
You might be wondering what a bread wreath is– is it bread, or something else?
A bread wreath is:
- Made from dinner rolls dough
- Arranged to look like a wreath
- Beautifully presented
- Festive
- a total serve-yourself kind of holiday appetizer
- Garnished with fresh pomegranate and rosemary
I know this recipe might look like it takes hours to make, but trust me, it’s simple.
We used our favorite dinner roll recipe as the base (super easy with very little active time). Forming it into a Christmas Wreath Bread is beautiful and so special for the holidays.
It not only looks amazing but tastes as it came out of a high-end bakery. Plus the baked brie cheese center makes it holiday-worthy!
Just have your guests rip and pull the rolls away from the wreath and then grab some of the baked melted brie in the center with a knife.
It’s the greatest holiday recipe because it acts like both an appetizer and a centerpiece!
To give a sweet and salty twist, I topped it with store-bought canned cranberry jelly. The sweetness and tartness work so well with the cheese.
Ingredients required
- Milk: I have used Whole milk. It produces phenomenal flavor and soft texture.
- Yeast: I use active dry yeast. Make sure the yeast is fresh and not expired.
- Sugar: Sugar feeds the yeast, and increases its activity.
- Butter: Gives buttery and rich taste
- Salt: You can’t make flavorful bread without salt!
- Flour: I have used bread flour. But All-purpose flour works fine as well.
- Brie cheese: for dipping the bread
- Some cranberry sauce: perfect combination with cheese. You can also top it with pesto sauce.
- Garnishing: rosemary and pomegranate
Step by step process
Step – 1 Making bread dough
- In a standing mixer bowl, take flour, salt, sugar, and instant yeast. Attach the dough hook to your standing mixture and start mixing the ingredients at a slow speed.
- Tip – I am using Instant yeast and it doesn’t require proofing in liquid. If you are using active dry yeast, first proof the yeast in warm milk before proceeding. Refer to this dinner roll recipe for better understanding.
- Add warm milk, a little at a time, into the flour mixture and make a dough at a slow speed. It should be like a sticky paste.
- Once it comes together add the melted butter and knead it further for 8 to 10 minutes.
- It will turn from a sticky mass of the dough to a beautifully soft, and tacky dough. Scrap in between if it sticks to the bowl while kneading.
- Tip – If you don’t have a stand mixer, knead the dough with your hand for at least 15 minutes to develop enough gluten.
Step 2 – First proofing
- Transfer this dough to oil greased big bowl.
- To proof the dough in the instant pot –
- Proofing the bread dough in the instant pot, especially in winter, is a game-changer. It reduces the time and gives the perfect result because of the constant heat temperature.
- Grease the inner pot of the instant pot with oil or butter. Transfer the dough. Place the pot into the instant pot.
- Close the lid. Choose yogurt mode and set the timer to 45 minutes on normal.
- For regular method –
- Oil the bowl in which you kneaded the dough and then transfer the prepared dough into it. Cover it with a cling wrap or towel and allow it to proof for 1 hour and 30 minutes until it gets double in size in a warm place.
Step 3 – Shaping the dough
- Punch the dough once.
- Measure the dough in the scale (If you have) and divide it into 25 equal parts about 42 grams. Or just eyeball and divide it into 25 equal parts.
- Make round shape balls by tucking the sides to the base and rounding it out using your fingers and thumb. (Refer to a video given in the recipe card).
- Take a round pizza baking pan and grease it with oil and dust it with flour.
- Place a wheel of brie in the center of a large round baking pan.
- As you roll the bread dough, place it around the wheel of brie making sure to line them up snuggly next to each other.
- Note: Depending on the size of your baking pan, you should be able to fit 25 balls of dough around the brie wheel in two rows. In the inner circle, 10 balls, and the outer circle 15. It doesn’t have to be the same, just make sure they’re placed evenly together, touching each other!
- Now Cover the baking pan with a kitchen napkin and keep aside for 45 minutes for second proofing.
- After 45 minutes, gently brush the buns with milk.
- Add cranberry sauce on top of the brie cheese.
- Tip – Instead of cranberry sauce, you can add pesto sauce or simply skip it.
Step – 5 Baking
Preheat oven @ 400 degrees F (200 degrees C).
Place the baking pan into the oven for 15 to 18 minutes. Keep an eye after 15 minutes.
Take them out immediately and brush the top part with butter.
Right before serving, I like to garnish the wreath with pomegranate seeds to give it the festive and little sprigs of fresh rosemary to make it look like greens on a wreath.
Enjoy!
Do try this bread wreath with a baked brie recipe. This isn’t just show-stopping “pretty” bread, but tastes incredible!
P.S. It’s easy!! Watch the video tutorial and you will quickly realize YOU CAN DO THIS!!
Notes, pro-tips and quick FAQs
- To measure flour correctly, spoon into the dry ingredients measuring cup and level the top with the blunt edge of a knife.
- All yeasts will work in this recipe. Active dry yeast needs to be dissolved in a liquid before adding to a recipe.
- The best way to make sure that your rolls are equal in size is to weigh them using a kitchen scale. Weigh the entire batch of dough using a kitchen scale and divide that weight by 25.
- Make sure the milk is at the right temperature. You’re looking for somewhere between 100-110F. If it gets too hot, let it sit until it reaches the right temperature. Otherwise, hot milk will kill the yeast and the yeast won’t activate.
- Don’t forget to brush the rolls once it is baked to get the glossy effect. Plus this step makes the bread softer.
To make this recipe vegan, use almond milk instead of regular milk, skip the milk powder and use more flour, and instead of butter use oil. And use non-dairy cheese.
You can use feta or Camembert cheese instead of brie cheese.
The bread stays fresh for up to 3 days at room temperature, and up to a week in the fridge. But cheese will not stay good at room temperature, so store it in the fridge.
Some More Christmas recipe idea
- Antipasto Cheese Ball Christmas Tree
- Cranberry Orange Shortbread Cookies
- Non Alcoholic Sangria
- Non Alcoholic Christmas Punch
- 3 Ingredient Tiger Butter Fudge
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Bread Wreath with Baked Brie
Ingredients
- 4 cups Bread flour
- 1 ¾ cup Warm Milk You might need 1 tablespoon less
- 3 tablespoon unsalted Butter
- 2 teaspoon Salt
- 3 teaspoon Instant Yeast
- 1 tablespoon Sugar
- Milk and Butter for brushing
- Oil and flour for dusting
- 8 Oz brie cheese
- ½ cup cranberry sauce
- Pomegranate and rosemary for garnishing
Instructions
Step – 1 Making bread dough
- In a standing mixer bowl, take flour, salt, sugar, and instant yeast. Attach the dough hook to your standing mixture and start mixing the ingredients at a slow speed.Tip – I am using Instant yeast and it doesn’t require proofing in liquid. If you are using active dry yeast, first proof the yeast in warm milk before proceeding. Refer to this dinner roll recipe for better understanding.
- Add warm milk, a little at a time, into the flour mixture and make a dough at a slow speed. It should be like a sticky paste.
- Once it comes together add the melted butter and knead it further for 8 to 10 minutes.
- It will turn from a sticky mass of the dough to a beautifully soft, and tacky dough. Scrap in between if it sticks to the bowl while kneading.Tip – If you don’t have a stand mixer, knead the dough with your hand for at least 15 minutes to develop enough gluten.
Step 2 – First proofing
- Transfer this dough to oil greased big bowl.
- To proof the dough in the instant pot –
- Proofing the bread dough in the instant pot, especially in winter, is a game-changer. It reduces the time and gives the perfect result because of the constant heat temperature.
- Grease the inner pot of the instant pot with oil or butter. Transfer the dough. Place the pot into the instant pot.
- Close the lid. Choose yogurt mode and set the timer to 45 minutes on normal.
- For regular method –
- Oil the bowl in which you kneaded the dough and then transfer the prepared dough into it. Cover it with a cling wrap or towel and allow it to proof for 1 hour and 30 minutes until it gets double in size in a warm place.
Step 3 – Shaping the dough
- Punch the dough once.
- Measure the dough in the scale (If you have) and divide it into 25 equal parts about 42 grams. Or just eyeball and divide it into 25 equal parts.
- Make round shape balls by tucking the sides to the base and rounding it out using your fingers and thumb. (Refer to a video given in the recipe card).
- Take a round pizza baking pan and grease it with oil and dust it with flour.
- Place a wheel of brie in the center of a large round baking pan.
- As you roll the bread dough, place it around the wheel of brie making sure to line them up snuggly next to each other.
- Note: Depending on the size of your baking pan, you should be able to fit 25 balls of dough around the brie wheel in two rows. In the inner circle, 10 balls, and the outer circle 15. It doesn’t have to be the same, just make sure they’re placed evenly together, touching each other!
- Now Cover the baking pan with a kitchen napkin and keep aside for 45 minutes for second proofing.
- After 45 minutes, gently brush the buns with milk.
- Add cranberry sauce on top of the brie cheese.Tip – Instead of cranberry sauce, you can add pesto sauce or simply skip it.
Step – 5 Baking
- Preheat oven @ 400 degrees F (200 degrees C).
- Place the baking pan into the oven for 15 to 18 minutes. Keep an eye after 15 minutes.
- Take them out immediately and brush the top part with butter.
- Right before serving, I like to garnish the wreath with pomegranate seeds to give it the festive and little sprigs of fresh rosemary to make it look like greens on a wreath.
- Enjoy!
- Do try this bread wreath with a baked brie recipe. This isn’t just show-stopping “pretty” bread, but tastes incredible!
Video
Notes
- To measure flour correctly, spoon into the dry ingredients measuring cup and level the top with the blunt edge of a knife.
- All yeasts will work in this recipe. Active dry yeast needs to be dissolved in a liquid before adding to a recipe.
- The best way to make sure that your rolls are equal in size is to weigh them using a kitchen scale. Weigh the entire batch of dough using a kitchen scale and divide that weight by 25.
- Make sure the milk is at the right temperature. You’re looking for somewhere between 100-110F. If it gets too hot, let it sit until it reaches the right temperature. Otherwise, hot milk will kill the yeast and the yeast won’t activate.
- Don’t forget to brush the rolls once it is baked to get the glossy effect. Plus this step makes the bread softer.
Nutrition
Warm Regards,
Dhwani.
What size pan do you use for this recipe? Can it be done in a 12” spring form!