Pomegranate Rosemary Bread Wreath

Christmas is just around the corner, so you know what that means? It is baking season, my friends! Sure, receiving gifts and celebrating with loved ones is nice and all, but the true joy of the season for me is baking. Yes, I am very specific and fickle with my standards for happiness. During the holiday season, I am a baking machine. Every chance (or far-fetched excuse) to bake something and I am on it. Need me to bring something to the office party? Boom, Bavarian chocolate cake! Oh, you want to go meet Santa Claus at the mall? Kazaam, stained glass cookies! What, you are so sick of eating holiday baked goods? Pow, cider donuts with caramel dipping sauce… oh and also, you are dead to me. P.S. get out of my house. So imagine the pitch of mermaid-level squeal that escaped my lips when Bob’s Red Mill asked me to create an edible holiday gift using their products.  Who is up for a little Pomegranate Rosemary Bread Wreath action?

Now even I will admit, a bread wreath sounds a bit daunting. But trust me, it’s not as hard as it looks. And since the Bob’s Red Mill Organic Unbleached All Purpose White Flour is so fabulous, it makes the whole process go very smoothly. The flour is milled from Organic Hard red wheat and is not enriched with any additives. It is a high protein product that is a great base for everythign from bread to light, airy baked goods. If the Organic Unbleached All Purpose White Flour isn’t already a staple in your household, then print this Bob’s Red Mill coupon here and go get some. Oh, and yes I do accept ‘thank you’ gifts. So, without further ado let’s get to work on these edible gifts! Here’s what you will need: 3 1/2 cups of Bob’s Red Mill Organic Unbleached All Purpose White Flour, 1 cup of pomegranate seeds, 1 tablespoon of fresh rosemary, 1/4 cup + 3 tablespoons of granulated sugar (separated), 2 teaspoons of of nutmeg, 2 teaspoons of cloves, 2 1/4 teaspoons of yeast, 1 1/2 teaspoons of salt, 1/4 cup of water (hot), 1/2 cup of milk (hot), 1 cup of butter, 2 large eggs.

In a stand mixer bowl, mix the yeast and hot water. Wait 5 minutes for the yeast to activate. In the same bowl, hot milk, 3 tablespoons of sugar, 2 eggs, and 1/2 cup of softened butter. Quickly whisk to distribute the eggs and butter.

Add the Bob’s Red Mill Organic Unbleached All Purpose White Flour to the bowl and mix with a dough hook until a thick dough consistency is formed.

Remove from the bowl and knead with your hands until the dough is silky smooth (approximately 2-3 minutes). Place in a clean bowl and cover with a damp towel. Leave on the counter and allow the dough to rise for approximately 2 hours.

While the dough is rising, prepare the filling. In a blender, puree the pomegranate seeds, rosemary, nutmeg, cloves, 1/4 cup of sugar, and 1/2 cup of melted butter. Drain excess liquid and set aside.

Once the dough has risen, cut it into 4 equal parts.

Then take one piece of dough and roll it out into an oval shape until it is approximately 1/2 centimeter in thickness.

Using a spoon, spread 1/4 of the filling evenly on the inside of the rolled dough.

Then, tightly roll the dough length-wise, pinching the ends of the roll to seal. Bring the ends together and pinch together forming a dough circle.

Using a sharp knife, cut diagonally into the dough every inch or so. Gently twist and fan the cut segments to form the wreath. Repeat for the rest of the dough pieces. Place the wreaths on two parchment-lined cookie sheets and bake for approximately 20-25 minutes at 350 degrees Fahrenheit.

Let cool and then tie a decorative ribbon around the top. Enjoy!

POMEGRANATE ROSEMARY BREAD WREATHS

INGREDIENTS

1. 3 1/2 cups of Bob’s Red Mill Organic Unbleached All Purpose White Flour
2. 1 cup of pomegranate seeds
3. 1 tablespoon of fresh rosemary
4. 1/4 cup + 3 tablespoons of granulated sugar (separated)
5. 2 teaspoons of of nutmeg
6. 2 teaspoons of cloves
7. 2 1/4 teaspoons of yeast
8. 1 1/2 teaspoons of salt
9. 1/4 cup of water (hot)
10. 1/2 cup of milk (hot)
11. 1 cup of butter
12. 3 large eggs

INSTRUCTIONS

1. In a stand mixer bowl, mix the yeast and hot water. Wait 5 minutes for the yeast to activate.
2. In the same bowl, hot milk, 3 tablespoons of sugar, 2 eggs, and 1/2 cup of softened butter. Quickly whisk to distribute the eggs and butter.
3. Add the Bob’s Red Mill Organic Unbleached All Purpose White Flour to the bowl and mix with a dough hook until a thick dough consistency is formed. Remove from the bowl and knead with your hands until the dough is silky smooth (approximately 2-3 minutes). Place in a clean bowl and cover with a damp towel. Leave on the counter and allow the dough to rise for approximately 2 hours.
4. While the dough is rising, prepare the filling. In a blender, puree the pomegranate seeds, rosemary, nutmeg, cloves, 1/4 cup of sugar, and 1/2 cup of melted butter. Drain excess liquid and set aside.
5. Once the dough has risen, cut it into 4 equal parts. Then take one piece of dough and roll it out into an oval shape until it is approximately 1/2 centimeter in thickness. Using a spoon, spread 1/4 of the filling evenly on the inside of the rolled dough. Then, tightly roll the dough length-wise, pinching the ends of the roll to seal. Bring the ends together and pinch together forming a dough circle. Using a sharp knife, cut diagonally into the dough every inch or so. Gently twist and fan the cut segments to form the wreath. Repeat for the rest of the dough pieces.
6. Place the wreaths on two parchment-lined cookie sheets and bake for approximately 20-25 minutes at 350 degrees Fahrenheit.
7. Let cool and then tie a decorative ribbon around the top. Enjoy!

Pomegranate Rosemary Bread Wreaths! Whip up a batch of these babies and sit back as the compliments start flowing. Extra tip: If your judgmental sister-in-law snarkly asks what the secret ingredient is, look her dead in the eye and say ‘the hopes and dreams of magic elves’.  That’ll shut her up. Special thanks to Bob’s Red Mill for once again letting me loose on their lovely products. Make sure to use this coupon for your upcoming holiday baking projects!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.