Baked Brie And Bread Wreath

Baked Brie And Bread Wreath

Recipe by Mudita BhageriaCourse: Breads, Appetizers, MainCuisine: AmaricanDifficulty: Medium
Servings

20

servings
Prep time

1

hour 
Cooking time

40

minutes

Over the holidays, I prepared this brie and bread wreath. Although it’s perfect to serve for Christmas or New Year, it’s an elegant dish for any occasion and serves as an excellent appetizer for any crowd. The bread is incredibly soft and delicious (and would be great with butter or other cheeses as well) – your guests won’t be able to resist!

Ingredients

  • 1 ½ cups milk

  • ½ cup butter

  • ½ cup sugar

  • 2 ¼ tsp active yeast

  • ½ cup warm water

  • 3 eggs

  • 1 ½ tsp salt

  • 6 cups all-purpose flour

  • 1 large egg mixed with a splash of milk

  • 18 oz wheel of brie cheese

  • 2 tbsp fresh rosemary – finely chopped

  • 1 tbsp salt

  • 1 cup fresh parsley leaves – finely chopped

  • 1 spring of themes – finely chopped

  • 2 spring of oregano – finely chopped

  • ⅓ cup olive oil

  • 2 tbsp red wine vinegar

  • Pinch of salt and pepper

  • ¼ cup fresh rosemary

Directions

  • Take a saucepan and heat up the milk on medium heat.
  • Wait until just scalded, about 3 to 5 minutes.
  • Remove from heat and mix in the butter, salt, and everything but one tsp sugar until the butter has melted and sugar has dissolved.
  • Meanwhile combine the warm water, the rest of the sugar, and the yeast.
  • Allow the yeast mixture to sit until it has foamed, about 10 minutes. If it doesn’t foam, try making it again.
  • In the bowl of a stand mixer, combine the yeast mixture. milk mixture, 3 eggs, salt, and half the flour.
  • Combine on low until smooth, about 5 minutes.
  • Add the remaining flour ½ cup at a time and knead on high until a smooth ball forms.
  • Place in an oiled container and keep in a warm place for at least 2 hours. Cover with a moist towel.
  • When the dough has doubled, press it to release air and place it on your workplace.
  • Cut into even sized pieces, around the size of a golf ball.
  • Take a saucepan and heat up the milk on medium heat.
  • Wait until just scalded, about 3 to 5 minutes.
  • Remove from heat and mix in the butter, salt, and everything but one tsp sugar until the butter has melted and sugar has dissolved.
  • Meanwhile combine the warm water, the rest of the sugar, and the yeast.
  • Allow the yeast mixture to sit until it has foamed, about 10 minutes. If it doesn’t foam, try making it again.
  • In the bowl of a stand mixer, combine the yeast mixture. milk mixture, 3 eggs, salt, and half the flour.
  • Combine on low until smooth, about 5 minutes.
  • Add the remaining flour ½ cup at a time and knead on high until a smooth ball forms.
  • Place in an oiled container and keep in a warm place for at least 2 hours. Cover with a moist towel.
  • When the dough has doubled, press it to release air and place it on your workplace.
  • Cut into even sized pieces, around the size of a golf ball.
  • Working with one piece at a time, roll tight smooth balls by rolling the dough with your hands on the work surface. Keep the remaining pieces covered with the towel.
  • Place the wheel of brie in the center of a large round dish baking pan, like a pizza pan.
  • Take a small bowl and add parsley, theyme, oregano, olive oil, vinegar, salt, pepper, and red chili.
  • Line the dough balls around the brie in two snug rows. The rest can be placed in a round cake pan.
  • Cover loosely with plastic wrap and a wet fabric and let rest in a warm place for at least 1 hour.
  • Brush the bread with the egg/water mix and sprinkle with rosemary and salt. Spoon ½ of the parsley mixture on the brie.
  • Bake in a preheated oven at 375F for about 20 to 25 minutes or until golden brown.
  • Remove from the oven and let cool slightly.
  • Garnish with rosemary and pour the remaining oil mixture over the brie.
  • Enjoy!
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Notes