Sundried tomato and Cheddar Wreath

Take on the guests with a one wreath wonder...

Sundried tomato and Cheddar Wreath

Makes 1 large wreath

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

Ingredients

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

TIP:

* You can customise this recipe with Christmas leftovers, try adding cooked ham or smoked salmon instead of the sundried tomatoes.