Wreath Bread Recipe

Make delicious homemade wreath bread with this easy recipe featuring simple ingredients and a crispy crust. Perfect for holiday gatherings, special occasions, or everyday meals, this artisan-style bread has a soft, airy interior and a beautiful shape. Learn how to bake bakery-quality bread at home with expert tips, variations, and step-by-step instructions. Get the best results with proper flour measurements, kneading techniques, and baking methods.

Ingredients

• 1 3/4 cups (14 oz) warm water (100˚F)
• 1/2 tsp molasses
• 2 1/2 cups unbleached all-purpose flour, measured correctly*
• 2 1/3 cups unbleached bread flour, measured correctly,* plus more for dusting
• 2 tsp salt
• 1 1/4 tsp instant quick-rise yeast

Instructions

1. Prepare the Dough: In a large measuring cup, mix warm water and molasses until dissolved. In a large mixing bowl, whisk together all-purpose flour, bread flour, salt, and yeast. Add the water-molasses mixture and stir with a spatula until combined. Knead by hand for 4 minutes until the dough is soft and slightly sticky. If too sticky, add flour 1 tablespoon at a time (typically 2-3 tablespoons extra).
2. First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature (69˚F – 75˚F) for 4 hours. Every hour, punch down the dough with a wet hand and fold it onto itself a few times.
3. Shape the Dough: After 4 hours, punch down the dough one last time and divide it into two equal pieces. Generously dust two pieces of parchment paper with flour. Place each dough piece on parchment, turning to coat in flour. Poke a hole in the center and stretch it into a ring with a 5-6″ inner diameter and a 9-10″ outer diameter. Let rest at room temperature for 30 minutes.
4. Preheat the Oven: Place a large baking sheet upside down in the center of your oven. On the bottom rack, place a cast iron or broiler pan to one side. Preheat the oven to 450˚F.
5. Shape the Wreath: Lightly sprinkle flour over the dough ring. Using scissors at a 45˚ angle, cut deep slits into the dough about 1 1/2″ apart, pulling the points outward as you cut. Rotate the parchment paper as you slice to maintain the correct angle.
6. Bake: Transfer one dough ring (with parchment paper) onto the preheated baking sheet. Immediately pour 1 cup of ice cubes into the hot cast iron pan below. Bake for 20 minutes at 450˚F until golden brown. Repeat with the second ring.

Tips

• Use a kitchen scale to measure flour accurately for best results.
• If your dough is too sticky, add flour gradually, but avoid over-flouring.
• The ice cubes in the cast iron pan create steam, resulting in a crisp crust.
• Rotate the baking sheet halfway through baking for even browning.

Variations and Substitutions

• Sweet Variation: Add 1 tablespoon of honey or sugar to the dough for a slightly sweeter bread.
• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
• Herb-Infused: Mix in 1 teaspoon of dried herbs (such as rosemary or thyme) for added flavor.
• Toppings: Sprinkle sesame seeds, poppy seeds, or coarse salt on top before baking.

FAQs

Can I make the dough ahead of time?

Yes! You can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.

How do I store leftover wreath bread?

Store at room temperature in an airtight container for up to 3 days. Reheat in the oven for a crisp crust.

Can I freeze this bread?

Yes! Once cooled, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat before serving.

Serving Suggestions

• Serve warm with butter or olive oil for dipping.
• Use as a base for sandwiches or toast.
• Pair with soups, stews, or salads for a complete meal.

Why You’ll Love This Recipe

• Easy to make: Simple ingredients and steps make this accessible for all bakers.
• Beautiful presentation: The wreath shape adds a decorative touch to any table.
• Delicious texture: Crispy crust with a soft, airy interior.
• Versatile: Customize with different flours, flavors, and toppings.

Enjoy baking your homemade wreath bread!

Wreath Bread Recipe

Servings

12

servings

Prep time

4

hours 

40

minutes

Cooking time

20

minutes

Ingredients

• 1 3/4 cups (14 oz) warm water (100˚F)

• 1/2 tsp molasses

• 2 1/2 cups unbleached all-purpose flour, measured correctly*

• 2 1/3 cups unbleached bread flour, measured correctly,* plus more for dusting

• 2 tsp salt

• 1 1/4 tsp instant quick-rise yeast

Directions

• Prepare the Dough: In a large measuring cup, mix warm water and molasses until dissolved. In a large mixing bowl, whisk together all-purpose flour, bread flour, salt, and yeast. Add the water-molasses mixture and stir with a spatula until combined. Knead by hand for 4 minutes until the dough is soft and slightly sticky. If too sticky, add flour 1 tablespoon at a time (typically 2-3 tablespoons extra).
• First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature (69˚F – 75˚F) for 4 hours. Every hour, punch down the dough with a wet hand and fold it onto itself a few times.
• Shape the Dough: After 4 hours, punch down the dough one last time and divide it into two equal pieces. Generously dust two pieces of parchment paper with flour. Place each dough piece on parchment, turning to coat in flour. Poke a hole in the center and stretch it into a ring with a 5-6″ inner diameter and a 9-10″ outer diameter. Let rest at room temperature for 30 minutes.
• Preheat the Oven: Place a large baking sheet upside down in the center of your oven. On the bottom rack, place a cast iron or broiler pan to one side. Preheat the oven to 450˚F.
• Shape the Wreath: Lightly sprinkle flour over the dough ring. Using scissors at a 45˚ angle, cut deep slits into the dough about 1 1/2″ apart, pulling the points outward as you cut. Rotate the parchment paper as you slice to maintain the correct angle.
• Bake: Transfer one dough ring (with parchment paper) onto the preheated baking sheet. Immediately pour 1 cup of ice cubes into the hot cast iron pan below. Bake for 20 minutes at 450˚F until golden brown. Repeat with the second ring.