Artisanal Twisted French Bread Wreath
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Why I Love This Recipe
Did you know that the phrase 'upper crust' refers to the crispy, golden top of a loaf of bread? In the 18th century, the upper classes would reserve this prized portion for themselves, leaving the less desirable bottom for servants and the lower classes.
Ingredients You'll Need
1 package (1/4 ounce) active dry yeast
1 1/4 cups warm water (105°F to 115°F), divided
3 1/4 cups all-purpose flour, divided
1 teaspoon salt
1 large egg, beaten with 1 tablespoon water for egg wash
Sesame seeds or poppy seeds for garnish (optional)
Directions
In a small bowl, dissolve yeast in 1/4 cup warm water. Let stand for 5 minutes.
In a large bowl, combine 2 cups flour and salt. Add yeast mixture and remaining 1 cup warm water. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn dough onto a lightly floured surface and knead for about 6-8 minutes, until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into 12 equal pieces. Roll each piece into a 12-inch rope. On a greased baking sheet, arrange ropes in a circle, twisting each rope one full turn before attaching the ends to form a wreath shape.
Cover and let rise for 30 minutes. Brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
Bake at 375°F for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Pairs Well With
A refreshing glass of chilled rosé wine or a vibrant fruit-infused iced tea.
Questions, Comments & Reviews
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