Servings: 10
Calories: 510kcal
Equipment
- stand mixer optional
- 9-inch springform pan or parchment paper w/ large baking sheet
Ingredients
Dough
- 2 teaspoon instant dry yeast
- 1 teaspoon granulated sugar
- 1⅓ cup warm water not to exceed 115℉
- 4 cups +3 tbsp bread flour
- 1 tablespoon kosher salt
- 3 tablespoon olive oil
Cheese
- 7 oz mozzarella, white cheddar, or string cheese cubed
Cranberry Garlic Herb Butter
- ¼ cup unsalted butter softened
- 1 tablespoon grated garlic approx 7-8 cloves
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped + more for garnish.
- ½ teaspoon kosher salt
- ¼ cup dried cranberries
Instructions
- Combine all the dough ingredients in a large mixing bowl. Knead in a stand mixer or by hand for 10-15 minutes until dough is smooth and passes the windowpane test. Cover and let rise for 1-1½ hrs until dough doubles in size.2 teaspoon instant dry yeast, 1 teaspoon granulated sugar, 1⅓ cup warm water , 4 cups +3 tablespoon bread flour, 1 tablespoon kosher salt, 3 tablespoon olive oil
- Meanwhile, cut the cheese into 20 cubes approx 10g each. Alternatively, you can use cut-up string cheese. Set aside. Grease bottom of your springform pan, including the removable sides.7 oz mozzarella, white cheddar, or string cheese
- Punch out dough. Divide into 20 pieces and roll into dough balls. Cover and let rest for 10 minutes. Wrap cubed cheese into each dough ball and place evenly spaced in greased springform pan. You can also lay out onto parchment paper and baking sheet in a circular wreath design. Be sure to leave space in between to allow dough to expand. Place a rolled up ball of aluminum foil in the center to keep it hollow as it bakes. Cover pan and let dough proof for 1 hour.
- Preheat oven to 425º (218ºC).
- To see if dough is ready to bake, perform a finger poke test. Poke the dough to leave an indent. If the indent doesn't stay and springs back quickly, let it proof a little longer. If indent stays and slowly retracts back, it's ready to bake.
- Bake for 20 minutes or until golden. In the meantime, make the cranberry garlic herb butter. Combine and stir all the ingredients in a small bowl. If you prefer using dried parsley and basil, reduce each one to 1 tsp. Set aside.¼ cup unsalted butter, 1 tablespoon grated garlic , 1 tablespoon fresh parsley, finely chopped, 1 tablespoon fresh basil, finely chopped, ½ teaspoon kosher salt, ¼ cup dried cranberries
- Remove wreath bread from the oven. Allow pan to cool for 2 minutes, then carefully unhook and release springform ring using towel or oven mitts.
- Dollop your cranberry garlic herb butter on top your wreath bread, and brush evenly as it slowly starts to melt. Garnish with extra basil and serve immediately.
Notes
For best results, use a kitchen scale to measure flour and liquids. Especially with baking recipes, a scale is a vital tool in helping you achieve consistent results.
Temperature plays an important role in dough fermentation. Use the rise and proof times as guidelines, however be sure to practice learning visual cues to understand your dough stages. Depending on your kitchen temperature, your dough may take more or less time to rise than indicated in the recipe.
Nutrition
Serving: 2bread balls | Calories: 510kcal | Carbohydrates: 76g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 944mg | Potassium: 132mg | Fiber: 3g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
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