Braided Bread Wreath with Turkey, Swiss and Cranberry-Horseradish Spread
Dec 11, 2017 10:47PM ● Published by Melanie Heisinger
Carol Ritchie gives us a delectable recipe for Braided Bread Wreath with Turkey, Swiss and Cranberry-Horseradish Spread.
1 cup warm water (105°-115°F)
3 cups bread flour, divided use
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 egg, lightly beaten
1 cup warm water (105°-115°F)
3 cups bread flour, divided use
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 egg, lightly beaten
In a large bowl, sprinkle yeast over warm water. Add a pinch of sugar and stir with a fork. Let stand for 5 minutes. Add 2 cups of the bread flour, sugar, salt and butter to the bowl. Beat with a heavy stirring spoon until dough is smooth. Turn dough out onto a floured surface and knead in enough of the remaining flour until dough is smooth and elastic, about 8 to 10 minutes.
Place dough in a greased bowl (1 tablespoon vegetable oil) and turn to coat surface. Cover with a kitchen towel and let rise until doubled, about 1 hour.
Punch dough down and divide into 3 pieces. Roll each piece into a long rope shape, about 18 to 24 inches in length. Braid the ropes of dough (bring left over center, right over center, continue the length of dough) and bring the ends together to form a wreath shape, pinching tightly to seal. Place dough wreath on a baking sheet.
Cover a small glass bowl (about 4 inches in diameter) with aluminum foil and place it, open-end down, in the center of the dough wreath to keep the center hole from closing together while baking. Brush the top of the dough with beaten egg. Cover the braided wreath lightly with a towel and let the dough rise for 1/2 hour.
Preheat oven to 375°F. Remove towel and bake braided wreath for 30 minutes, or until bread is golden brown and sounds hollow when tapped. Allow to cool thoroughly on a wire rack; reserve for sandwich preparations.
1 tablespoon Dijon mustard
1 tablespoon horseradish sauce
1 tablespoon Dijon mustard
1 tablespoon horseradish sauce
8 ounces sliced Genoa salami
8 ounces sliced Swiss cheese
1 small red onion, thinly sliced
2 heirloom tomatoes, sliced
6 leaves curly green leaf lettuce
8 ounces sliced Genoa salami
8 ounces sliced Swiss cheese
1 small red onion, thinly sliced
2 heirloom tomatoes, sliced
6 leaves curly green leaf lettuce
Combine cranberry-horseradish spread ingredients in a small bowl, mixing well; reserve. Carefully slice bread wreath in half horizontally to form a top and bottom for the sandwich. Artfully arrange sandwich filling ingredients on bottom half of bread wreath, dress with cranberry-horseradish spread and place top of bread wreath over all. Cut into twelve serving-size sandwiches.
Bread Ingredients:
2 1/2 teaspoons (1 packet) active dry yeast1 cup warm water (105°-115°F)
3 cups bread flour, divided use
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 egg, lightly beaten
1 cup warm water (105°-115°F)
3 cups bread flour, divided use
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 egg, lightly beaten
In a large bowl, sprinkle yeast over warm water. Add a pinch of sugar and stir with a fork. Let stand for 5 minutes. Add 2 cups of the bread flour, sugar, salt and butter to the bowl. Beat with a heavy stirring spoon until dough is smooth. Turn dough out onto a floured surface and knead in enough of the remaining flour until dough is smooth and elastic, about 8 to 10 minutes.
Place dough in a greased bowl (1 tablespoon vegetable oil) and turn to coat surface. Cover with a kitchen towel and let rise until doubled, about 1 hour.
Punch dough down and divide into 3 pieces. Roll each piece into a long rope shape, about 18 to 24 inches in length. Braid the ropes of dough (bring left over center, right over center, continue the length of dough) and bring the ends together to form a wreath shape, pinching tightly to seal. Place dough wreath on a baking sheet.
Cover a small glass bowl (about 4 inches in diameter) with aluminum foil and place it, open-end down, in the center of the dough wreath to keep the center hole from closing together while baking. Brush the top of the dough with beaten egg. Cover the braided wreath lightly with a towel and let the dough rise for 1/2 hour.
Preheat oven to 375°F. Remove towel and bake braided wreath for 30 minutes, or until bread is golden brown and sounds hollow when tapped. Allow to cool thoroughly on a wire rack; reserve for sandwich preparations.
Cranberry-Horseradish Spread:
1/2 cup cranberry sauce1 tablespoon Dijon mustard
1 tablespoon horseradish sauce
1 tablespoon Dijon mustard
1 tablespoon horseradish sauce
Sandwich Filling:
1 1/2 pounds sliced turkey8 ounces sliced Genoa salami
8 ounces sliced Swiss cheese
1 small red onion, thinly sliced
2 heirloom tomatoes, sliced
6 leaves curly green leaf lettuce
8 ounces sliced Genoa salami
8 ounces sliced Swiss cheese
1 small red onion, thinly sliced
2 heirloom tomatoes, sliced
6 leaves curly green leaf lettuce
Combine cranberry-horseradish spread ingredients in a small bowl, mixing well; reserve. Carefully slice bread wreath in half horizontally to form a top and bottom for the sandwich. Artfully arrange sandwich filling ingredients on bottom half of bread wreath, dress with cranberry-horseradish spread and place top of bread wreath over all. Cut into twelve serving-size sandwiches.
Like what you're reading? Subscribe to Mansfield Magazine's free newsletter to get regular updates
Copyright Locable and Mansfield Magazine