Cheddar and Garlic Tear and Share Bread Christmas Wreath
These deliciously cheesy garlic dough balls will get you in the Christmas mood in no time.
Ingredients
- 1 Garlic Bulb
- 450g Strong Bread Flour
- 7g Dried Yeast (fast action)
- 1tsp Golden Caster
- 1tsp Flaky Sea Salt
- 280ml Yeo Valley Organic Whole Milk (plus extra for glazing)
- 25g Yeo Valley Organic Salted Butter Butter
- 140g Yeo Valley Organic Mature Cheddar (grated)
- Olive Oil
- 1 ½ tbsp Dried Rosemary
Try it with...
Method
- Heat the oven to 190C.
- Roast the whole garlic bulb for 20 minutes until the garlic is soft, then take out the over and leave to cool.
- Add the milk and butter to a small saucepan. Squeeze the roasted garlic out of the skin and into the pan. Heat the milk until the butter has melted and warm to a tepid temperature which you can touch with your hand. Mix to combine the ingredients.
- Add the flour, dried yeast, sugar and salt to a large freestanding mixing bowl, fitted with a dough hook. Alternatively, use a large mixing bowl and you can knead the dough by hand.
- Pour in the warmed milk mixture and knead the dough for 5 minutes until the dough has come together and is smooth and elastic. Shape the dough into a ball.
- Drizzle a large mixing bowl with oil and add the dough ball. Cover the bowl with an oiled piece of cling film or a damp tea cloth and leave it to prove for 1 hour or until it has doubled in size.
- Lightly dust a work surface with flour and knead the dough for 30 seconds. Portion the dough into 18 even sized balls. Each ball should weigh about 42g.
- Divide the grated cheese between the dough portions and mix the cheese into the dough while shaping. To finish shaping the ball, use your hand to create a seam where the dough ball is smooth and stretched on top.
- To create the Christmas Wreath, arrange the balls on a large baking sheet lined with lightly oiled baking paper. With the seams on the underside, place one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising. Cover loosely with either a clean damp tea towel or lightly oiled cling film and leave to rise at room temperature for a further 45 minutes to 1 hour or until doubled in size.
- Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with dried rosemary. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown.
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