Cheesy Caprese Christmas Wreath Bread

• Vegetarian

• Produce

  • 3 tbsp Basil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 cups Tomato sauce + more

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 packet Instant yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Olive oil to coat, extra virgin

• Dairy

  • 1/2 cup Butter, salted
  • 1/2 cup Cheese, sharp grated
  • 1 1/2 cups Mozzarella, part skim
  • 3/4 cup Skim milk

• Tools & Equipment

  • 1 Parchment paper

Found on wrytoasteats.com

Ingredients

• BREAD:
• 3/4 cup skim milk
• 1/2 cup salted butter
• 2 tbsps granulated sugar
• 1/2 tsp salt
• 2 large eggs
• 1 packet instant yeast (should be 2 tsps worth)
• 1/2 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)
• 3 1/2 cups all purpose flour, sifted + more for rolling
• extra virgin olive oil to coat
• parchment paper for lining
• FILLING:
• 1 1/2 cups tomato sauce + more for serving (you can use from a jar, or follow this recipe)
• 1 1/2 – 2 cups part skim shredded mozzarella
• 1/2 cup sharp grated cheese (parmesan, asiago, or pecorino are all great)
• 3 tbsps shredded basil

Directions

• Begin by preparing the dough. In a small saucepan warm the milk over a low flame, then add in the butter to melt, stirring occasionally. Once melted, transfer to large mixing bowl and add the sugar and salt. Let this mixture cool slightly, then add in the eggs and whisk until smooth. Lastly incorporate the yeast, garlic & onion powders (if using!), and flour, stirring until the dough takes shape. Knead the dough inside the mixing bowl for several minutes, then cover bowl with saran wrap and allow dough to rise until approximately double in size, about 30 minutes. The dough is ready when you can press your finger into it and the indentation remains. Once the dough has risen, turn the dough ball onto a heavily floured work surface. Using a rolling-pin roll out the dough into an evenly thin sheet — It will be pretty large, don’t worry! Next, use a serving spoon to coat the dough with tomato sauce, then sprinkle with the mozzarella cheese, grated cheese, and shredded basil, leaving a 1/2″ border around the edges — It should look like a pizza when you’re done. Pre-heat oven to 350F. Line a large, flat baking sheet with parchment paper. When ready, roll the dough into a tight, fat log. Take your time here, and don’t worry if some of the filling seeps out the ends. Once rolled, use a pizza cutter to cut the log length-wise, then carefully turn the halves so the cut sides are facing up. Loosely twist each halve around the other, keeping the cut sides upward at all times. This can get sloppy, and it can LOOK sloppy too — Don’t be discouraged! If you have to twist and untwist it a few times to get it decent, that’s totally normal. When you’re happy with your twisted rope, seal the two ends together to make a wreath, then transfer to parchment-lined baking sheet. Use a pastry brush to coat the wreath in a gentle film of EVOO (about 2 tbsps worth), then bake on oven middle rack for 30 – 35 minutes until browned and crisp. Cool slightly, then immediately serve with extra tomato sauce for dipping!