Guys, I can’t take credit for this delicious recipe, but I can take credit for how beautiful it turned out! I mean, how impressive would this orange and rosemary bread wreath be on the table of your holiday party? The taste, the smell, and the look, all screams Christmas, and I can’t wait to make more of them to share with my family and friends.
When I saw this original recipe, I immediately thought, I need to make this, and I’m going to braid the dough, because anything baked and braided looks lovely. So, I did, and it looked perfect. Then came the most important part, the taste test. One of my closest cousins, Megan and her daughter Jaden often come visit me for dinner, about once a week. I always love the opportunity to host them and have them taste test my new recipes. The funny thing is, Megan is NOT a fan of citrus, so I usually try to avoid foods with orange, lemon, so on, when she comes over. This time however I made this bread, amongst many other things, (soup, parm chips, ribs, scalloped potatoes, and a salad) so it wasn’t a concern if she didn’t want it. But like always, she at least try’s it. So together at the table we dug in. Quickly the bread started to disappear, because we LOVED it! My was it ever good. I was so glad that it tasted even better then it looked. So I just had to share. If you get the chance this holiday season, try this! It is amazing!!!
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- ½ cup plus 1 tablespoon sugar, divided
- 2 tablespoons orange zest, divided
- 1 teaspoon chopped fresh rosemary
- ⅔ cup warm milk (105° to 110°)
- 1 (0.25-ounce) package active dry yeast
- 3 cups all-purpose flour, divided
- ½ cup unsalted butter, melted and divided
- 2 large eggs
- 1 teaspoon salt
- Garnish: rosemary sprigs, orange wedges
- In a small bowl, mix together ½ cup sugar, 1 tablespoon orange zest, and rosemary. Cover, and let stand for 1 hour.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and remaining 1 tablespoon sugar. Let stand until mixture is foamy, about 10 minutes. Add 1 cup flour; beat at low speed until combined. Add ¼ cup melted butter, beating to combine. Add ½ cup flour; beat until combined. Add eggs, beating until well combined. Gradually add salt, remaining 1½ cups flour, and remaining 1 tablespoon zest, beating until a soft dough forms.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover, and let rise in a warm (75°), draft-free place until doubled in size, about 1 hour.
- Line a baking sheet with parchment paper. On a lightly floured surface, roll dough into an long rectangle, about ½ inch thick. Using a serrated knife, cut length wise, in three equal strips. Now braid the three pieces, and connect each end to make a circle. Place on prepared baking sheet. Brush melted butter on top to coat, and generously use sugar mixture to top the wreath. Cover, and let rise in a warm (75°), draft-free place until doubled in size, about 45 minutes.
- Preheat oven to 350 degrees F, bake until golden brown, about 35-40 minutes. Garnish with more rosemary and orange wedges. Enjoy!