With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at @poetic_road, or her blog poeticroad.com where the exquisite imagery and tantalizing recipes will inspire and delight your senses.
a little bit about the recipe
I love hosting during the holidays, and this pull-apart bread wreath is the kind of food I love to serve - warm, easygoing, and meant to be shared. The dough is soft and buttery and brushed with melted butter and a mix of paprika, rosemary, and thyme, which makes the whole kitchen smell incredible. It looks beautiful on the table, especially with a baked brie in the center. It’s simple to make but feels special - just perfect for the holiday season.
ACTIVE: 30m
INACTIVE: 1h 30m
TOTAL: 1h 60m
PRINT RECIPE
directions
For the Dough
Activate the yeast. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it looks foamy.
Make the dough. Add olive oil, salt, garlic salt, paprika, rosemary, thyme, and white pepper. Mix in the flour gradually until a soft dough forms.
Knead until smooth. Knead for about 8 minutes by hand (or 5 minutes in a stand mixer) until elastic and slightly tacky. Add a touch more flour if needed.
First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled - about 1 hour.
Shape the knots. Punch down the dough and divide it into 12–15 pieces.
Roll each piece into a rope about 6–7 inches long, tie into a simple knot, and tuck the ends underneath.
Form the wreath. Arrange the knots in a circle on a parchment-lined baking sheet, with edges just touching.
Second rise. Cover loosely with a towel and let rise for 25–30 minutes until puffy.
Brush and bake. Brush with beaten egg (optional for shine) and bake at 375°F (190°C) for 20–25 minutes, until golden brown.
For the Herb Butter Topping
Make the herb butter. While the bread bakes, melt the butter and stir in garlic salt, paprika, rosemary, and thyme.
Finish and serve. Brush the warm wreath generously with herb butter. Serve as is or place a baked brie in the center for a cozy, shareable centerpiece.
expiry
Best enjoyed fresh but keeps up to 2 days at room temperature, wrapped well. Reheat at 300°F (150°C) for 5–8 minutes to refresh. Can be frozen up to 2 months.
tips
If your kitchen runs cool, let the dough rise inside your (turned-off) oven with the light on - it creates the perfect warm, draft-free spot for proofing.
If you’re short on time, you can make the dough a day ahead. After the first rise, punch it down, cover tightly, and refrigerate overnight. The next day, bring it back to room temperature, shape your knots, and continue with the second rise and bake. The flavor actually gets even better after resting overnight.
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
Add dried thyme to your oven roasted dishes for a savory Mediterranean taste. Pair it with basil and oregano to lean toward Italian flavor combinations or pair it with lavender and celery seeds to lean toward French recipe favorites.
