Take on the guests with a one wreath wonder...
Sundried tomato and Cheddar Wreath
Makes 1 large wreath
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For the bread dough:
- 340g strong white flour
- ½ tsp salt
- 7g sachet fast action dried yeast
- 25g butter, melted
- 100ml milk, lukewarm
- 100ml water, lukewarm
For the filling:
- 4 tbsp tomato purée
- 1 x 280g jar sundried tomatoes, drained and diced
- 150g grated mature cheddar
- 200g spinach, wilted
- Place the flour, salt and yeast into a large mixing bowl, make a well in the centre and add the butter, milk and water. Mix together, working with your hands to form a rough dough. Turn out onto a floured surface and knead for 10 mins. Place the dough in a clean and lightly oiled bowl, cover with clingfilm and leave in a warm place for approx one hour until it doubles in size.
- Turn out the dough and knead gently for 2 mins, then lightly oil the surface and roll into a large rectangle approx 60x30cm. Spread the tomato purée over the dough and cover evenly with the sundried tomatoes, cheese and spinach. Roll up along the long edge into a log shape, sealing the raw edge and placing it on the underside.
- Using a sharp knife, cut along the length of the log making two separate long pieces, this will expose the filling. Cross the two pieces over each other repeatedly to form a twist. It can be easier to start in the middle and work towards both ends.
- Lift the twist onto a large oiled baking tray, draw round into a circle and join the ends together to form the wreath. Cover with clingfilm and leave in a warm place for approx 40 mins until doubled in size.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and bake for 25-30 mins until golden brown. Delicious served hot or cold.
* You can customise this recipe with Christmas leftovers, try adding cooked ham or smoked salmon instead of the sundried tomatoes.