Well, it makes our home look pretty??? Hmmm... Maybe Google can tell!
According to Enlighten Me, the wreath is one of the most popular decorations during the Christmas holiday season. They are traditionally hung on front doors as a sign of welcome and have several meanings...
For years and centuries, a Christmas wreath is use to celebrate the arrival of Winter Solstice. In the shape of circles, the Christmas wreaths indicate a meaning of no beginning and no end which symbolizes eternity and strengths using their evergreen to battle against the forces of winter. Hence, the display of the evergreen wreaths on the shortest day of the year symbolizes the end of the shortening days and the anticipation of the coming Spring.
As time passes, the Christmas wreath evolves to be simply a sign of welcoming! It reminds us that Christmas is a season of generosity, giving, and gathering of loved ones.
At down-under, we don't have to celebrate the arrival of Winter Solstice! ... because we are having SUNNY Christmas and summer at this time of the year... but for Christmas, I'm sure that the celebration is kind of universal as all of us are welcoming, generous and giving. Are you?
I got to display a Christmas wreath on our door now!!! LOL!
Just one wreath on our door? Or maybe something more because I do feel a little ungenerous for having just one wreath for Christmas. Not impressive enough?
I want something BIG... Something IMPRESSIVE... Something DELICIOUS... Something that is screaming CHRISTMAS to me!!!
I have an idea! At down-under, we like Vegemite, an Australian spread that is is similar to Marmite. Made of yeast, Vegemite is salty, slightly bitter and malty, and rich in umami which similar to beef bouillon and so it usually eaten as a spread for sandwiches, toast, crumpets and cracker biscuits.
Here I have baked a really huge Christmas wreath Vegemite cheese bread to share and celebrate...
Now, tell me... Am I generous and welcoming enough baking this? LOL!
Christmas wreath Vegemite cheese bread
This large bread is great for pinching and sharing... Beautiful for all celebrating occasions.
This bread dough is very easy to handle and can rise very beautifully.
This is the down-under delicacy.
I promise you that its umami taste is superb as it will make this bread very delicious!
If you can't find this in your local area, you can use either Marmite or Bovril or simply softened butter.
You can use any cheese to make this bread but if you are using Vegemite, it is better to use a mild cheese like Tasty cheese which is similar to the Monterey Jack cheese in America.
To shape, roll the dough and fold into a rectangle shape like this and let it rest for 10 mins.
Then, roll it again into a large rectangle and do these.
Remember to transfer this onto the prepared tray before cutting it.
Then, allow dough to prove for 60 mins or until puffy.
Brush the bread with egg wash.
And bake!
See this oozing Vegemite cheese...
... and the spongy bread.
Now, tell me... Am I generous baking this? I'm sure I am!
For this Christmas, my family and I will be driving around Victoria for lots of bushwalking and birds watching and so I'm having a break from blogging until the first week of 2016. I hope that you and your family will have a wonderful Christmas break. Merry Christmas and Happy New Year!
Here's the recipe that is modified a lot from Taste of Home.
The original recipe makes a sweet version of this wreath bread with almond, cinnamon and lots of icing sugar but I reckon this savoury version is the best!
Make one wreath with ~15 slices
For the bread dough:1 1/2 cup (375 ml) warm water, lukewarm at 37°C or 110°F, plus 2 tbsp (30 ml) if the dough is too dry
1 extra large egg, at room temperature40g (1/3 cup) dry milk powder
50g (1/4 cup) sugar
3/4 tsp salt
750g (5 cups) bread flour*
3 1/2 tsp active dry yeast
90g (or 6 tbsp) unsalted butter, softened at room temperature
For the filling:3 tbsp Vegemite (suitable for vegetarian) or Marmite
If you can't find Vegemite or Marmite, you can use Bovril or simply softened butter
250g grated cheese, preferably mild like Tasty cheese or Monterey Jack
For the egg wash:1 egg yolk + 1 tbsp milkIf you prefer a sweet kind of cinnamon almond filling, please refer to the original recipe at here* The original recipe uses 4 1/2 to 5 1/2 cup and the difference is huge being 150g and says that the dough can be sticky but it is NOT if you uses exactly 5 cups (750g) of flour.
Using a breadmaker, mix all dough ingredients and knead into a smooth and elastic dough and allow it to prove for 1 hr.
If breadmaker is not available, kneading by electric mixer with a dough hook or by hand is possible. Using an electric mixer with low mixing speed (dough can be quite firm and so it is important to use a low mixing speed setting), mix all dough ingredients (except butter) to form a dough first. Then, mix in the unsalted butter and keep kneading at low speed until dough is smooth and elastic (at least 20 mins). Transfer dough into a large bowl and cover it with a cling wrap. Allow the dough to rise for 1 hr or until doubled in size.
Punch dough down and allow it to prove again for another 30-40 mins. This is enhance the elasticity of the dough further.
Line a large baking tray with baking paper.
Punch dough down again. On a non-stick surface, roll dough into an 18 x 12-inches (45 x 30 cm) rectangle. Spread a layer of vegemite on the rolled dough. Sprinkle with grated cheese within the rectangle, avoiding 0.5 inch (1 cm) of its edges. Roll the dough like a Swiss roll, starting with its long side; pinch seam to seal.
Place seam side down on the prepared tray. Pinch ends together to form a ring. With a knife, cut from outside edge to two-thirds of the way toward center of ring at 1 inch (2-3 cm) intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hr.
Preheat the oven to 375°F / 190°C. Brush dough with egg wash and bake the bread for 20 mins or until deep golden brown. Cover with foil loosely if the bread brown to quickly at the last 5-10 mins of baking
Transfer bread on a wire rack to cool slightly. Serve when it is warm and the cheese is melty.
To store any leftover: Allow bread to cool on a wire rack completely. Wrap in plastic bag removing any excess air around them and keep them in freezer up to 1 month.Merry Christmas and Happy Baking
Please support me and like me at Facebook...Here are our friends that have joined us for this bake-along. Please visit their blogs for more of their Christmas yeasted bread baking.
Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 3 to 24 Dec 2015.
An InLinkz Link-up
For our next bake-along, we are baking Ruby Jewel Cookies, Recipe from William Sonoma Baking Book, pg 46 or here which is to be posted on 9 Jan 2016. Please bake-along with us! All you need to do is to bake this recipe and link with us for the next 10 days.
Before linking with us, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!This post is also linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.
