Christmas Wreath Bread

The Christmas season is the perfect time to create beautiful and delicious treats, and Christmas Wreath Bread with Spinach Pesto Filling is a festive and savoury option for your holiday table. This unique bread combines the soft, fluffy texture of classic yeast dough with the rich, vibrant flavours of spinach pesto, cheddar cheese, and colourful red capsicum. It’s not only delicious but also visually stunning, making it a great centrepiece for any holiday gathering.

A Festive and Savoury Twist on Traditional Bread

This bread is a twist on traditional Christmas wreaths, which are typically sweet, by incorporating a savoury filling. The spinach pesto adds a refreshing and herby flavour, while the cheese and red capsicum bring in richness and colour. This savoury wreath is perfect for those who prefer a more savoury bread during the holidays.

Easy to Make with Simple Ingredients

Making this Christmas wreath bread is easier than it looks! With simple ingredients like flour, yeast, eggs, and butter for the dough, and a handful of ingredients for the pesto, it comes together quickly. You don’t need to be an expert baker to create a beautiful and delicious wreath for your family and friends to enjoy.

Vibrant fillings of spinach pesto, cheddar cheese, and red capsicum create a deliciously savoury twist in this festive Christmas wreath bread.

A Showstopper for Holiday Gatherings

This bread doesn’t just taste great, it also makes a stunning presentation. The twisted, circular shape resembles a traditional holiday wreath, making it a perfect addition to your Christmas spread. It will impress your guests with both its appearance and its delightful flavours, becoming the talk of the party.

The beautifully assembled Christmas wreath bread, filled with savoury delights, is ready to be baked to golden perfection.

Perfect for Sharing and Customizing

The Christmas wreath bread is great for sharing at family dinners or holiday parties. You can customize the filling to your liking, whether by adding different cheeses, nuts, or even a touch of spice. The beauty of this bread is that it’s versatile and can easily be tailored to fit your holiday preferences.

Whether you’re hosting a holiday dinner or looking for a festive gift for a loved one, Christmas Wreath Bread with Spinach Pesto Filling is sure to delight you. Its savoury flavour and beautiful presentation make it a wonderful addition to any holiday meal, bringing both taste and holiday cheer to the table.

A slice of Christmas wreath bread displays its delicious layers of spinach pesto, gooey cheddar cheese, and red capsicum, offering a festive burst of flavour.

While you’re here, be sure to check out my other delicious bread recipes for even more festive baking inspiration!

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Christmas Wreath Bread

Print Recipe

Christmas Wreath Bread with Spinach Pesto Filling is a festive, savoury bread made with a soft yeast dough filled with spinach pesto, cheddar cheese, and red capsicum. The dough is rolled, sliced, twisted, and shaped into a wreath, then baked to golden perfection and garnished for a holiday-ready presentation.

Course Appetizer, Breakfast

Cuisine American

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Proofing time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 8

Author sumisculinarynotes

Ingredients

For the Dough:

• 250 gms of all-purpose flour
• 1 tsp instant yeast
• 130 ml of lukewarm milk
• 1 tbsp sugar
• ¾ tsp salt
• 1 egg
• 3 tbsps (42 gms) of unsalted butter, softened

For the Spinach Pesto Filling:

• 50 gms of fresh baby spinach leaves
• ¼ cup grated Parmesan cheese
• 2 tbsps walnuts or pine nuts
• 1 tbsp lemon juice
• 1 garlic clove
• 2 tbsps olive oil
• Pinch of salt

Extra filling:

• ½ red capsicum
• 100 gms of cheddar cheese

For brushing:

• 1 tbsp milk

Instructions

Make the Dough

• In a large bowl or the stand mixer bowl, mix flour, yeast, sugar and salt. Add the egg and combine.
• Slowly add the lukewarm milk to the dry ingredients while the stand mixer is running at a low speed. Allow the milk to be gradually incorporated, helping to form a soft dough.
• Once all the milk is added, increase the mixer speed to medium and continue mixing. Knead the dough for 5-6 minutes until smooth and elastic.
• After kneading the dough for 5-6 minutes or until it passes the windowpane test. (Details in the notes below)
• Add the softened butter one tablespoon at a time. Knead thoroughly after each addition until the butter is fully incorporated before adding the next tablespoon. This process ensures a smooth, elastic dough with a rich, tender texture.
• Double the kneading time specified if you are kneading the dough by hand. Ensure the dough becomes smooth and elastic, and passes the windowpane test for best results.
• Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.

Prepare the Spinach Pesto

• In a food processor, combine spinach, Parmesan, walnuts, garlic, lemon juice and olive oil. Blend until smooth.

Assemble the Wreath

• Punch down the dough and roll it into a large rectangle (about 18×12 inches). (45x30cm)
• Spread the spinach pesto evenly over the rolled-out dough, making sure to leave a half-inch border around the edges. This border will allow you to easily roll the dough into a log without the filling spilling out.
• Sprinkle shredded cheddar cheese and finely chopped red capsicum on top.
• Roll up the dough tightly from the long edge, forming a log.
• Slice the log in half lengthwise.
• Lay the two halves side by side with the cut sides facing upward. This exposes the layers or filling for a decorative effect.

Start Braiding:

• Cross one half over the other near the top to begin the braid.
• Continue overlapping the halves, always keeping the cut sides facing upward.
• Once braided, press the ends together firmly.
• Form the braided dough into a circular wreath shape and pinch the two ends together to seal the ring.

Second Rise and Bake

• Transfer the wreath to a parchment-lined baking sheet. Cover and let rise for 20-30 minutes.
• Preheat the oven to 200°C.
• Brush the dough with milk.
• Bake for 20-25 minutes or until golden brown.
• Serve warm or at room temperature.
• This Spinach Pesto Christmas Wreath Bread makes a stunning and flavourful addition to your holiday spread.

Notes

When you slice the dough log in half, make sure to handle the dough gently. Place the two halves on top of each other with the cut sides facing upward, and twist them carefully. This creates a beautiful swirl effect in the wreath.

Keep an eye on the bread as it bakes. Once the wreath is golden brown on top, it’s done! Overbaking may cause the bread to become dry, so take it out as soon as it’s perfectly golden.

Make sure the milk is lukewarm (around 36 – 40°C) when adding it to the dough. This helps activate the yeast and encourages proper rising. Too hot or too cold milk can affect the dough’s rise.

How to Do the Windowpane Test?

The windowpane test is a simple method used to check if your dough has been kneaded enough and developed enough gluten for the desired texture.

After kneading the dough for the required time (usually 8-10 minutes by hand or 5-7 minutes with a stand mixer), pinch off a small piece of dough, about the size of a golf ball.

Stretch the Dough:

Gently stretch the dough between your fingers, trying to form a thin, translucent sheet.

Look for a Thin, Stretchy Film:

If the dough stretches without tearing and becomes thin enough to almost see through (like a windowpane), then the gluten has developed properly, and the dough is ready for its next step (like rising or shaping).

If It Tears Easily:

If the dough tears or breaks instead of stretching thin, it needs more kneading. Continue kneading for another 2-3 minutes and test again.

Why the Windowpane Test Matters:

Gluten Development: The gluten in the dough helps trap air and gives the bread its structure. Properly kneaded dough will be stretchy and able to hold the air bubbles, leading to a lighter, fluffier bread.

Texture and Rise: If your dough passes the windowpane test, it should rise well and have the right texture when baked—soft, airy, and chewy.

Frequently Asked Questions

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