Parmesan and pesto pull-apart bread wreath recipe

Parmesan and pesto pull-apart bread wreath recipe

This gorgeous edible garland makes a spectacular centrepiece for special occasions.

This recipe makes 16 slices. Note the prep time does not include rising and proving.

Tip: to make separate buns, cut through each slice completely and arrange on lightly greased baking sheets, cut-side up, leaving them to rise as before.

Ingredients

  • 500 g white bread flour, plus extra for sprinkling
  • 1 tsp salt
  • 1 tbsp caster (superfine) sugar
  • 1 rounded tsp easy-blend yeast
  • 300 ml warm water
  • 4 tbsp red pesto or sun-dried tomato paste
  • 2 tbsp fresh rosemary, finely chopped
  • 150 g Parmigiano Reggiano, finely grated
  • 1 tbsp poppy seeds or sesame seeds
  • 1 handful Parmigiano Reggiano shavings and rosemary sprigs, to garnish
  • 3 bowls of olives, artichokes and sun-dried tomatoes in olive oil, to serve
  • 17.6 oz white bread flour, plus extra for sprinkling
  • 1 tsp salt
  • 1 tbsp caster (superfine) sugar
  • 1 rounded tsp easy-blend yeast
  • 10.6 fl oz warm water
  • 4 tbsp red pesto or sun-dried tomato paste
  • 2 tbsp fresh rosemary, finely chopped
  • 5.3 oz Parmigiano Reggiano, finely grated
  • 1 tbsp poppy seeds or sesame seeds
  • 1 handful Parmigiano Reggiano shavings and rosemary sprigs, to garnish
  • 3 bowls of olives, artichokes and sun-dried tomatoes in olive oil, to serve
  • 17.6 oz white bread flour, plus extra for sprinkling
  • 1 tsp salt
  • 1 tbsp caster (superfine) sugar
  • 1 rounded tsp easy-blend yeast
  • 1.3 cups warm water
  • 4 tbsp red pesto or sun-dried tomato paste
  • 2 tbsp fresh rosemary, finely chopped
  • 5.3 oz Parmigiano Reggiano, finely grated
  • 1 tbsp poppy seeds or sesame seeds
  • 1 handful Parmigiano Reggiano shavings and rosemary sprigs, to garnish
  • 3 bowls of olives, artichokes and sun-dried tomatoes in olive oil, to serve

Details

  • Cuisine: British
  • Recipe Type: Bread
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 25 mins
  • Serves: 8

Step-by-step

  1. Tip the flour into a large bowl and stir in the salt, sugar and yeast. Pour in the water and mix with your hand, then bring the dough together.  
  2. Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes. Transfer to a large lightly oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size – about 1 hour.
  3. Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface into a rectangle measuring approximately 50x30cm (20x12inches).
  4. Spread the red pesto or sun-dried tomato paste over the dough, leaving a 2cm (1inch) border along one long edge. Scatter the rosemary and Parmigiano Reggiano evenly over the surface.
  5. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll around into a circle, sealing the ends together.
  6. Lift the ring onto a large greased baking sheet, then cut 16 even slices with a sharp knife, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Sprinkle with poppy seeds or sesame seeds. Leave in a warm place for 30-40 minutes to rise.
  7. Meanwhile, preheat the oven to 210°C/fan 190°C/415°F/gas mark 7. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack.
  8. Scatter the garland with shavings of Parmigiano Reggiano and sprigs of rosemary, and serve with olives, artichokes and sun-dried tomatoes in olive oil.

This recipe is courtesy of Parmigiano Reggiano.

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