Anna's Tear and Share Christmas Wreath
Anna's Christmas Showstopper
Ingredients for Bread:
500g of Strong Flour
300ml of Tepid Milk
50ml of Olive Oil
7g of Salt
Sachet of Dried Yeast
1 tsp of Sugar
50ml tepid water
Add cherry tomatoes and rocket to decorate
Ingredients for Cheese Fondue:
60g Mozzarella Cheese Grated
60g Mild Cheddar Grated
60g Parmesan Grated
50ml Double Cream
10g Cornflour
1 Garlic Clove Smashed into a Puree
1 Pinch of Salt
150ml Milk
1 Half a Lemon juice
1tb Dijon Mustard
Dash of Brandy (optional)
BREAD METHOD:
1. Mix sugar, yeast and water and leave someplace warm until it foams up. This will really help your bread rise quickly.
2. When it foams, add it to your milk and olive oil.
3. Mix your flour, salt and sugar and create a well in the centre.
4. Add in your leftover ham, thyme and garlic.
5. Mix from the centre in string motions with a spoon. Once the dough starts to come together, knead on a bench - this is messy in the beginning but it gets easier the longer you do it. Knead for about 10 mins until you have a smooth dough.
6. Put it in a bowl with oiled clingfilm and leave someplace warm to double in size.
7. When it has doubled in size, knead it again on your work surface. Cut in half and repeat this process until you have approx. 32 balls which are roughly 25-30g each
8. On the largest oven tray you have place 10 balls in a circle. Add another ring of dough balls around the outside.
9. Take a length of 90cm of baking paper and fold in half and wrap around the wreath. Tie with string around the baking paper and wreath. This helps the dough rise upwards instead of outwards.
10. Again, cover with your oiled cling film until they have doubled in size.
11. Bake at 180c for 18-22 mins the bread should be a nice gold brown colour.
12. Once out the oven and cooled, decorate with cherry tomatoes and rocket.
FONDUE METHOD:
1. Mix your grated cheeses and cornflour together.
2. Mix together your milk, garlic and salt and bring to the boil.
3. Once boiled, add the grated cheese and cornflour mix in handfuls, whisking until fully melted.
4. Once all your cheese is incorporated, add you mustard, lemon juice, double cream and a dash of brandy is optional. Taste it for salt and add more if needed.
5. Serve warm with your freshly baked bread
