Video Attempt: How to Make a Bread Wreath

No one said that making a bread wreath would be easy. But it sure was worth it!

Bread Wreath via Martha Stewart
1 cup all-purpose flour, plus more for dusting and sprinkling1/2 cup rye flour
1 cup plus 2 tablespoons bread flour
2 teaspoons coarse salt
1 1/2 teaspoons dry active yeast (from one 1/4-ounce envelope)
1 1/4 cups warm water (110 degrees), plus 1 cup water for baking dish

Mix together 3/4 cup all-purpose flour, the rye and bread flours, salt, yeast, and warm water in a large bowl with a wooden spoon. (Dough will be sticky.) Cover bowl with a kitchen towel and let rise in a warm place until doubled in size, 2 to 2 1/2 hours. Refrigerate dough in bowl until cold, about 1 hour.

Preheat oven to 475 degrees, with a pizza stone or inverted rimmed baking sheet on rack in top position and a baking dish on rack in lowest position. Transfer dough to a lightly floured work surface and sprinkle with remaining 1/4 cup all-purpose flour. Knead briefly to incorporate, then form into a smooth ball. Return to bowl, cover with towel, and refrigerate 30 minutes.

Invert a cookie sheet, cover with parchment, and dust with all-purpose flour. Place dough in center. Poke a hole in center of dough with your thumbs and stretch it until dough measures 9 inches in diameter and hole measures 4 1/2 inches in diameter. Generously sprinkle with all-purpose flour and let rest, uncovered, 15 minutes. Using kitchen shears, cut 14 deep Vs into top of dough, going almost all of the way through. Pull points of cut Vs away from center to create 14 leaves around wreath. Let rest, uncovered, 15 minutes.

In one quick motion, slide wreath on parchment onto pizza stone, then pour water into baking dish. Bake until bread is golden brown, about 20 minutes. Slide wreath on parchment onto a baking sheet, then slide wreath off parchment onto a wire rack. Let cool at least 30 minutes before serving. Bread is best eaten same day it is made.
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  1. IMHO all wreaths should be bread wreaths xoxo

  2. I have done that exact thing with the pyrex dish. I think it's the drastic change in temperature (pouring the water into the oven-hot dish). There should be a warning somewhere. No glass for that job.

  3. Oh man. Martha Stewart owes you a new baking dish!

  4. I've had that happen too! That bread looks so good, and I have to admit I got a little teary over the crib building.

    1. Awww, me too. When Matt showed me the cut he put together, I was like: "I didn't think it was going to be so sweet!" :)

  5. My 4-year-old daughter says "lets make that!...but use a pot that you don't like in case it breaks" alright then, that's our plan

  6. I'd like to invest in Mavis's business venture.

  7. Everything about this video cracked me up. Thanks!

  8. this is one of my favorites - the thrill, the business plan, the crib! so good!

  9. You have more patience than I do. I'm always like the friends of the Little Red Hen. Want to eat, not willing to cook.

  10. FYI the authors of Artisan Bread in 5 minutes a day say to use a broiler pan or metal baking dish to hold the water for steam in the oven.

  11. Not only does Pyrex do the same thing, but in my experience, it shattered into hundreds of pieces! If I were to do it again, I'd keep the water pan out of the oven until it's baking time.

  12. How do you like the wood cutting board countertops? I'm so intrigued by them for when we redo our kitchen. Do you chop straight on them or use a cutting board? Any special care required?


I know that Blogger makes it difficult to comment and that you often have to re-type everything you just wrote, but I do really appreciate hearing from you guys! Thanks!