2 hrs, 55 mins
• 1 ½ cup bread flour • 1 cup whole wheat flour • 1 tsp salt • 1 tbsp sugar • 1 tbsp Anthony’s Goods Active Dry Yeast • 1 cup water • ¼ cup olive oil • ½ tsp Anthony’s Goods Dried Basil • ½ tsp Anthony’s Goods Dried Rosemary, ground • ¼ tsp dried oregano • 4 oz jar of your favorite pesto
A soft, fluffy and stunning centerpiece for the holiday table, this pesto bread wreath is just as delicious as it is impressive. 1. In a small bowl, dissolve the sugar in a cup of warm water (115F), then add the active dry yeast. Let rest for 5 minutes, until the mixture has foamed up. 2. Meanwhile, add the flours, salt and dried herbs to the bowl of a stand mixer fitted with a dough hook. Mix on low to whisk everything together. When the yeast is activated, pour it into the bowl of the stand mixer along with the olive oil and mix on medium speed for a few minutes, until you have a smooth and supple dough. 3. Place the dough in a bowl and let it rise in a warm place for 1 hour, until doubled in size. 4. When the dough is ready, roll it into a long rectangle (with the short end facing you). Mentally divide the rectangle into thirds lengthwise and spread pesto over ⅔ of the dough (leaving the ⅓ on the left empty). 5. Fold the left third panel of the dough over the middle third, then fold the right panel over the middle. Slice this into three equal sections vertically. 6. Turn these three slices to their sides, so that the pesto layers are visible and gently braid them together. Before connecting the ends to form a wreath, transfer the braid to a large baking sheet lined with parchment paper. 7. Connect the ends of the braids and let the wreath rest for another hour. 8. Preheat the oven to 350F and bake for 25-30 minutes, until the top is golden. 9. Let the wreath cool, decorate it to your liking and enjoy!