02 King Arthur Country Bread · Recipes

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My Parmesan ramp wreath bread has layers of heady ramp pesto và Parmesan layered between warm, buttery dough. Serve it with leftover ramp pesto or a generous smear of salted butter for the perfect breakfast.

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Lately ramps take center stage in our kitchen. They go into a lot of pasta, soup, tart, and scones. One recipe that our family has really enjoyed is my Parmesan ramp wreath bread. With layers of heady ramp pesto and Parmesan layered between warm, buttery dough this Parmesan ramp wreath bread makes a wonderful, savory breakfast.

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How to Make the Bread Dough

For this Parmesan ramp wreath bread, I start with a yeasted dough that’s enriched with whole milk, eggs, and butter. Similar bread that utilize rich dough are donuts, cinnamon rolls, babka, và star bread. When working with yeast, it’s important to keep the temperature of the milk below 110℉ or the yeast will die. Instant dry yeast or active dry yeast works for this recipe but the rise time will take a little longer if you use the latter. Always kiểm tra the expiration date on your yeast package otherwise the yeast might be old & the dough won’t rise properly.

Proving Bread

The dough requires two proving steps. After the dough is made, leave it in a warm spot in your kitchen to lớn rise for 2 hours. Once it doubles in size, punch down the dough to release any air bubbles and let it prove overnight, about 8 hours, in the fridge lớn develop flavor. Letting the dough prove overnight in the fridge will save you a lot of time the next day.

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How to lớn Make the Ramp Pesto

For the pesto, I adapted the recipe from my ramp hazelnut pesto but switched out the hazelnuts for pine nuts và eliminated the Parmesan. I kept it simple with ramps, pine nuts, olive oil, salt, pepper, & lemon juice to lớn keep it from turning brown. Everything went into the food processor và pulsed until well blended. You can also make the pesto with a mortar and pestle but that takes more work.

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How lớn Assemble the Wreath Bread

Assembling the Parmesan ramp wreath bread can be a lot of fun. Keeping the dough chill makes the job a bit easier. Whenever I feel the dough is too soft khổng lồ handle, I put it in the freezer for 15 minutes to lớn firm up. Roll the dough out lớn a 22 by 10 inch rectangle. Spread the pesto over the dough, leaving a ¾ inch border và top it with grated Parmesan cheese. If you don"t like Parmesan, cheddar or Gruyere is a great alternative.

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How lớn Shape the Wreath Bread

Roll up the dough from the longer side so that you over up with a 22-inch log. Use a sharp knife khổng lồ halve the log along its length lớn expose the layers. Place the halves with the cut side up and use your hands to twist the strands together & form a braid. Try khổng lồ braid it as tightly as possible.You should have one long braid when you’re done.

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To shape the braided dough into a wreath, curve the ends around lớn meet và squeeze them together to lớn join firmly but as neatly as possible.

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How Long to lớn Bake the Bread

The Parmesan ramp wreath bread goes into the oven for 35 minutes at 350 degrees or until golden and hollow sounding when tapped.

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This Parmesan ramp wreath bread is so delicious still warm from the oven. It"s soft, cheesy, garlicky, & everything you would want in a savory bread. I like to dip it in the leftover ramp pesto or enjoy it with a generous smear of salted butter. Make this delightful savory wreath bread while ramps are still in season!

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For more bread inspiration, kiểm tra these recipes: chocolate halva tahini wreath bread, Earl grey chocolate babka,salted tahini caramel monkey bread.

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For more wild garlic / ramp inspiration, check these recipes: ramps scones, ramps spring tart,ramp ricotta baked eggs,ramps pesto pizza.