Spinach & Cheese Wreath
This is one of the most popular bread recipes on my blog so I just had to include it in this issue. We make this for almost every picnic or BBQ because it is just so delicious. It feeds a very large crowd so you can halve the ingredients if you would like a smaller wreather. You can also change the filling to suit what you like. Sun dried tomatoes, olives and herbs are a great addition, or even something as simple as some pesto and cheese! - Peta
Recipe Tester Feedback: "This recipe produces a delicious and impressive bread that would be perfect to take along to a picnic and share with a large group of people. It's huge! Don't be afraid by the rolling and folding of the dough. Just follow the instructions step by step and you won't be disappointed." - Julia
No: Egg / Nuts
Contains: Gluten / Dairy
Total Preparation Time 2.5 hours
Makes 1 very large wreath. Will serve 8-10 people.
Can be frozen
- water - 450g, lukewarm
- yeast - 3 tsp
- bakers flour - 750g, plus extra to sprinkle on the bench when rolling
- bread improver - 3 tsp
- salt - 1 tsp
- cheese - 140g, cubed
- Parmesan cheese - 30g, cubed
- garlic cloves - 2, peeled
- baby spinach - 40g, leaves
- salt - to taste
- pepper - to taste
- Add the ingredients in this order: water (450g), yeast (3 tsp), bakers flour (750g), bread improver (3 tsp) and salt (1 tsp).
- Program Closed Lid / 6 minutes / Kneading Function.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. Leave this to rise for approximately an hour or until doubled.
Filling and assembly:
- Place cheese (140g), Parmesan cheese (30g), garlic cloves (2) and spinach (40g) into the bowl and season with salt and pepper.
- Chop Speed 6 / 7 seconds. Don't be worried if there are still larger chunks of cheese or spinach as it cooks down.
- Preheat oven to 180C. Line a tray with baking paper or mat. Sprinkle with some flour to work the dough with.
- Roll the risen dough out into a large rectangle approximately 1cm thick.
- Top with cheese and spinach mix. Don't be shy to use your hands. It's a great way to get a nice even layer.
- Roll the dough up into a sausage/log shape.
- Using a sharp bread knife, cut down the middle of the log shape to form two pieces.
- Press the top sections together to secure and start to wind the two pieces together by twisting one log around the other. Twist it so it starts to form a wreath shape. Be sure to leave the cut side up for a nice visual effect once cooked. It doesn't need to be perfect. Rustic looks just as good.
- Seal the ends together once it is all twisted and press into the start of the wreath to secure it in a nice circle shape.
- Let it rest for 15 - 30 minutes. Try to avoid any longer or it can rise out of shape and you lose the nice layer look.
- Bake for 45 - 50 minutes or until golden brown.
If serving the same day simply wrap the cooled bread in a tea towel or store in an airtight container to transport. If serving the next day, wrap the cooled bread in aluminium foil and tightly in cling film. Place into an airtight container.