Wreath Bread Recipe (VIDEO)
This post may contain affiliate links. Read my disclosure policy.
This wreath bread has a crispy crackly crust and super soft, spongy center. It will rival the taste and texture of your favorite fancy restaurant rolls.
We used our favorite Crusty French bread as the base (super easy with very little active time). Forming it into a Christmas Wreath Bread is beautiful and so special for the holidays. It not only looks amazing, but tastes like it came out of a high end French bakery – holiday worthy!
TIP: Serve it as an edible centerpiece on your holiday table and your guests will be so impressed.
P.S. It’s easy!! Watch the video tutorial and you will quickly realize YOU CAN DO THIS!!
Watch How to Make Wreath Bread:
Did you hear that crunch? This isn’t just a show-stopping “pretty” bread, but really tastes incredible!
Ingredients for Wreath Bread:
1 3/4 cups (14 oz) warm water (100˚F)
1/2 tsp molasses
2 1/2 cups (315 grams) unbleached all-purpose flour, *measured correctly
2 1/3 cups (290 grams) unbleached bread flour* plus more for dusting
2 tsp salt
1 1/4 tsp instant yeast (quick rise)
*To measure flour correctly, spoon into a dry ingredients measuring cup and level the top with the blunt edge of a knife.
*Watch our easy video tutorial on how to measure correctly
P.S. I have included Amazon affiliate links to our favorite tools below.
How to Make Wreath Bread:
1. In a large measuring cup, stir together 1 3/4 cups warm water (100˚F) and 1/2 tsp molasses and stir until dissolved.
2. In a large mixing bowl, add 2 1/2 cups all-purpose flour, 2 1/3 cups bread flour, 2 tsp salt, and 1 1/4 tsp yeast, whisking until combined. Add water-molasses mixture and stir with a spatula until it comes together. Knead by hand 4 minutes. Dough should be soft and sticky to the touch but won’t stick to clean fingertips. If dough is too sticky, add flour 1 Tbsp at a time (I usually add 2-3 Tbsp extra flour while kneading).
3. Cover bowl with plastic wrap and let rise at room temp (69˚F – 75˚F) for 4 hours. Every hour, punch down dough with a wet hand and fold it over onto itself a few times.
Note: a wet hand will keep the dough from sticking to your hands without adding unnecessary flour.
4. After the 4 hours of rising time, punch down the dough one last time and pinch it in the center to divide into two even pieces. Generously dust 2 pieces of parchment paper with flour. Place each dough piece on it’s own sheet of parchment, turning it to coat in flour. Poke a hole in the center of the dough piece and stretch the dough into a ring about 5-6″ diameter in the center and 9-10″ diameter on the outside. Let the rings rest on parchment at room temperature 30 minutes.
5. Meanwhile, place an upside-down large baking sheet in the center of your oven with a cast iron or broiler pan on to one side of the bottom rack. With pans in place, preheat oven to 450˚F.
CAUTION: Do not use glass on the bottom rack – you will add ice cubes once the pan is fully preheated which can cause glass to shatter.
6. Sprinkle the top of dough ring with flour. Holding kitchen scissors at a 45˚ angle to the parchment paper, cut deep slits into the dough about 1 1/2″ apart, pulling the points away from the ring as you cut them. Rotate the parchment paper as you slice to maintain the correct cutting angle.
7. Transfer your bread (with the parchment paper) to the preheated oven onto the hot baking sheet and immediately pour 1 cup of ice cubes into the hot cast iron pan on the bottom rack (be careful not to drip on glass surfaces!). Bake at 450˚F for 20 minutes or until top is golden brown. Repeat step 7 with the second ring.
Print-Friendly Christmas Bread Wreath Recipe:
DIY Wreath Bread (VIDEO)
Ingredients
- 1 3/4 cups (14 oz) warm water (100˚F)
- 1/2 tsp molasses
- 2 1/2 cups unbleached all-purpose flour, measured correctly*
- 2 1/3 cups unbleached bread flour, measured correctly,* plus more for dusting
- 2 tsp salt
- 1 1/4 tsp instant yeast, quick rise
Instructions
- In a large measuring cup, combine 1 3/4 cups warm water (100˚F) and 1/2 tsp molasses and stir to dissolve.
- In a large mixing bowl, add 2 1/2 cups all-purpose flour, 2 1/3 cups bread flour, 2 tsp salt, and 1 1/4 tsp yeast, whisking until combined. Add water-molasses mixture and stir with spatula until it comes together. Knead by hand 4 min. Dough should be soft and sticky to the touch but won't stick to clean fingertips. If dough is too sticky, add flour 1 Tbsp at a time (I usually add 2-3 Tbsp extra flour while kneading).
- Cover bowl with plastic wrap and let rise at room temp (69˚F - 75˚F) 4 hours. Every hour, punch down dough with wet hand and fold it onto itself a few times.
- After the 4 hours of rising time, punch down dough one last time and pinch it in the center to divide into two even pieces. Generously dust 2 pieces of parchment paper with flour. Place dough on parchment, turning it to coat in flour. Poke a hole in the center of each the dough piece and stretch dough into a ring 5-6" diameter in the center and 9-10" diameter on the outside. Let the rings rest on parchment at room temp 30 min.
- Meanwhile, place an upside-down large baking sheet in the center of your oven with a cast iron or broiler pan** set to one side of the bottom rack. With pans in place, preheat oven to 450˚F.
- Sprinkle the top of dough ring with flour. Holding scissors at a 45˚ angle to the parchment paper, cut deep slits into the dough about 1 1/2" apart, pulling the points away from the ring as you cut them. Rotate the parchment paper as you slice to maintain correct cutting angle.
- Transfer 1 ring (with the parchment paper) to the preheated oven onto the hot baking sheet and immediately pour 1 cup ice cubes into the hot cast iron pan below (be careful not to drip on glass surfaces!). Bake at 450˚F for 20 min or until top is golden brown. Repeat step 7 with second ring.
Notes
**CAUTION: Do not use glass or ceramic on the bottom rack - you will add ice cubes once the pan is fully preheated which can cause glass to shatter.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Are you surprised how easy it is to make a bread wreath?!
I hope you all have a beautiful and Merry Christmas!! If you make this wreath bread and share a picture, let me know about it!! If you need more ideas for your holiday menu, check out our Christmas recipes here.
Christmas Blessings to you!
Love,
-Natasha, Vadim and the littles 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this tonight and it came out delicious. I do need to work on my wreath shaping and cutting using the scissor. It also came out very light in color, not dark and crispy like in your picture. Any tips? Thanks again!
Hi Sara, I’m so glad you thought it was delicious! I wonder if it needed a few more minutes in the oven? If your oven is calibrated in temp, it should be golden by the time the timer runs out, but since ovens vary, it may take slightly longer.
Hey Natasha,
Can I use the hook attachment on a stand mixer to knead? I’ve never kneaded dough before and I’ve had such great success making your clover rolls with the mixer that hand kneading makes me nervous LOL
Hi Rosaria! Yes, it would work in a stand mixer with a dough hook attachment.
I have made this amazing wreath many times – its my go-to for every party (not even just Christmas😊) – in the middle of the wreath I do charcuterie and or spreads/dips – it looks beautiful and I always get a lot of compliments (also have to share the recipe every time! 😉)
What a great idea! Thanks so much for the feedback.
Hi Natasha! What is the best way to recrisp the wreath bread?
Hi Agata! You can re-crisp bread in the oven at 350 for 5-15 mins.
Such a delicious and beautiful bread! This year I’d like to make it ahead of time. After freezing and thawing the fully baked bread, how would I recrisp it?
Thank you!
Hi Kelly, I recrisp it in the oven. I found that if I freeze the bread shortly after it’s baked (once it’s fully cooled to room temperature ofcourse), it will be just like a fresh loaf once it’s thawed and recrisped in the oven.
Hello Natasha , I made this bread and it turned out delicious but much darker. The dough was much darker like almost brown from molasses is that normal?
Hi Olga, did you add just 1/2 teaspoon of Molasses? It should not discolor the bread. Also, make sure you aren’t doing convection oven mode which could burn the bread without an adjustment in temperature or timing.
I finally made it… for Christmas for the first time and will do it again for The New Year Eve… On Christmas, the result was great… I will try better with shaping for New Year… Thank you, Natasha! All 5 stares recipe..
That’s wonderful, Theodora! Thank you for sharing. I’m glad you loved my recipe.
Hi Natasha,
Thank you for sharing this recipe. I made it for Christmas Eve and it was a big hit!
I just have a quick question – after shaping the bread, and while it proofs on the counter – should we cover it with plastic or a dishcloth? Or do you leave it uncovered?
Thanks again,
Ines
P.S. I love ALL your recipes ❤️
I’m so glad you’ve enjoyed my recipes, Ines! We did not cover the bread after it was shaped. I hope that helps! Merry Christmas and Happy New Year!
Hi NATASHA! I have been planing to try this recipe for a long time and finally, I did it… and the result was amazing… I skewed a little bit with the final shaping, but taste result was great… I am so happy! Thank you very much! Appreciated. Have a great Christmas! Blessings!
That’s wonderful, Theodora! Thank you for trying my recipe. I hope you had a lovely Christmas! Be blessed!
I made this using the Red Star Platinum Instant Sourdough yeast. I used 4t. The water has to be between 120°-1300 for this type of yeast. It came out as a fabulous sourdough bread! Thank you so much for your recipes!
I meant the water has to be between 120°-130° with the sourdough yeast.
So glad you loved it! Thank you.
Dear Natasha,
So excited to make this recipe tomorrow as a trial run for our Christmas This is the bread Wreath. I do have a question is there any way I could make this like a garlic bread ? With parsley herb butter, garlic butter.
I thought if I put it in between the slits while baking it would infuse into the bread for a better flavor. Do you have any ideas or should I just make the garlic herb butter on the side while the bread is hot and serve it like that and people can fix themselves .
I love watching you teach me many things .
You are very easy to understand and to follow.
Thank you
Debby Lappat
Springfield , VA
Hello Debby, it sounds like a good idea but I have not tried it yet to advise. If you do an experiment, we’d love to know how it goes!
This bread is incredible! I have made it multiple times and the recipe works beautifully as written and is always a show stopper. Thank you for this wonderful recipe, Natasha!
You’re very welcome! Glad you always love this recipe when you always make it.
Hello Natasha hope you’re doing fine. I wanted to ask if I can use only bread flour because I don’t have all purpose flour here.
Hi Ranuth, I have always made this particular bread with a combination of both flours. Bread flour has a higher gluten content and the dough results in a really soft and fluffy consistency. I have substituted my no-knead bread with 100% all-purpose flour and it worked well, so I think you could make it work. The amount might vary slightly with only all-purpose. Merry Christmas to you also!
Thank you for your quick response Natasha plus phew can’t believe how 2021 is already going to end it feels as though it was new year yesterday. Anyhow Merry Christmas and A Happy New Year Natasha,Vadim,David and Diana!!! Plus all family members!!!
Thank you so much and you too!
Can’t wait to try this! Amazing addition to holiday table coming up! Plan on making several dipping oils with various seasonings like Italian, Everything Bagel etc. Thank you so much for sharing❤️
It’s a statement piece on the dinner table! I’m glad you’re going to try this! I look forward to your feedback!
Hi Natasha, I love this recipe. I’m from the Netherlands and we use grams and liters. Therefore, I noticed an error in the metrics that you might want to adjust: 1 3/4 cup of water is 414 gram (or ml), not 50 gram! Nevertheless, this recipe is fantastic, my friends love it.
Hi Jan, thank you so much for catching that. I have no idea why it converted that way but I fixed the error.
Hi, Natasha this bread it’s so good,but can I make this dough night before?I want to bake in the morning, please let me known thank you!
Hi! I have refrigerated the dough overnight and then let it get to room temperature and rise before baking the following day and that worked out well.
Hi Natasha! I have made this recipe three times! Omg, sooo delicious! My husband praises it three and four times each meal! This was the first time I made bread! What a confidence builder! You instructions and video are fun and easy to follow! Bread freezes well! We reheat in oven! Fabulous! Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Kim!
Is there a whole wheat version? I love the bread the way it is, however, I do need a recipe better for diabetics! Any suggestions?
Hello Kim, I honestly can’t speak to the flour substitution since I haven’t tried that. Using only whole wheat flour tends to toughen the dough and the end result is not nearly as soft. You can sub the molasses for 1 tsp honey.
Thank you!
Hi Natasha I know you can bake the wreath fro christmas can I make the bread and after brush it with garlic and parsley and thank
Hi Rose, that sounds delicious! I haven’t tested that with this bread but I imagine that may work.
I’ve never made a comment before but I must thank you for such a wonderful recipe. I’ve made this 3 times over the last 2 weeks. My son’s were so impressed with it that I gave them your recipe too. They too have had great success. Thanks again! Happy New Year!
Happy New Year, Filomena! Thank you for that wonderful review.
Hi – what is the purpose of the ice cubes & hot baking sheet? can i skip this step and just bake in the oven as usual?
Hi El, the ice turns into steam which helps the crust to form and become crunchy.
If can’t find bread flour can you just tell me regular all purpose?
Hi Arlene, I have always made this particular bread with a combination of both flours. Bread flour has a higher gluten content and the dough results in a really soft and fluffy consistency. I have substituted my no-knead bread with 100% all-purpose flour and it worked well, so I think you could make it work. The amount might vary slightly with only all-purpose. Merry Christmas to you also!
Hi Natasha
This bread was a big hit!!
We have a friend who has celiac – is there a way I could make this gluten free so that he might also enjoy it?
Thank you, Dale. I haven’t experimented on that to advise. If you try it, please share with us how it goes as I’m sure a lot here would like to know too.
Hi Natasha I would love to make this recipe for christmas of this year I live to bake and cook my daughter just graduated from collage as a pastry chef so proud of her how long in advance shall I make the bread and thanks again love your recipes
Sounds like a great plan, Rose. I’m sure she will love this! I have refrigerated the dough overnight and then let it get to room temperature and rise before baking the following day and that worked out well.
Hi Natasha thanks for the advice
Hi Natasha, this is such a yummy and impressive recipe, thank you! I was wondering if you’d do the 4 hour rise then refrigerate it, or straight to fridge post mixing and 4 hour rise after it’s out of the fridge the next day? Also, could a stand mixer (with dough hook) be used in place of the hand kneading?
Hi Sea, if I refrigerate, it’s usually before the final rise. A dough hook should work fine.
Hi. I love your recipes and have tried several. I was wondering if i could use a pizza stone to bake it on, like I do for other breads. thank you for bring such wonderful food to my dining room table.
Hi Ellen, yes that will be fine just be sure your pizza stone is clean doesn’t have oil on it since it can get smoky at the high baking temperatures.
Hi Natasha,
Can I freeze this amazing bread? So I van enjoy it later.
Love Chantalle
Hi, yes this would work as a freezer-friendly bread. I found that if I freeze the bread shortly after it’s baked (once it’s fully cooled to room temperature ofcourse), it will be just like a fresh loaf once it’s thawed and recrisped in the oven.
Thank you so much Natasha,
this bread is the best. Tested the bread thawed and again in the oven. Omg so crips and delicious.
This recipe is forever.
Love Chantalle
Thank you for the wonderful review!
I let my dough rise for 4 hours and looks great but was wondering if I can put the dough in the refrigerator overnight and make the it tomorrow?
Hi Gina, I haven’t tried it that way but I think it could work – you would have to bring the dough to refrigerate and then bring the dough to room temp for it to make that last rise.
Hi, Natasha, I found your site today and decided to make this bread. I am not new to making bread, regular old fashioned to no knead to sweet dessert breads. This is absolutely the most delicious bread ever!! Followed the recipe to a T. I can’t wait to share it with family and friends. Thank you so much!!
You’re welcome, Marion! I’m so happy you enjoyed this recipe!
Hello Natasha, if you remember I mentioned making this beautiful shape of wreath for my garlic bread n everyone adored it. I was thinking to make this one now but was wondering if (a) I can replace molasses with maple syrup, if yes, (b) how many taps and also any (c) alternate for bread flour. Sorry for so many questions
Hi Rabya, You can sub the molasses for 1 tsp honey, I haven’t tested it with equal amount of syrup. I hope you love the bread wreath
Hi, wondering if you’ve kneaded this with the dough hook of a mixer. If so, can you recommend for how long it should be kneaded? Thanks
Hi Roz, I would do the same timing as by hand so knead on speed 2 for 4 minutes.
Thank’s for your’s recipe
You’re welcome!! I’m so glad you’re enjoying our recipes!
This came together gloriously! Thanks, Natasha!
You’re so welcome. Thank you for your short but sweet review!
I have not made this bread yet, but it will be my next one to try. I noticed that you give the measurement in cups and in gram, but when I measured a cup of flour today, it was about 150 g. Coming from Germany I am used to measure everything in gram. Do you do cup or gram?
Hi Frauke, I measure in cups, but when I measure, I spoon it into the measuring cup and scrape off the top. This conversion chart will help.
This is a keeper. I may not make any other bread recipe again actually unless I’m making sourdough, it was wonderful. Crispy, golden outside and soft and fluffy inside. I’ll be making it for Christmas day
Sounds like you found a new favorite, Sue! Thank you for that awesome feedback.
Hi Natasha. This is such a pretty thing to bake. Too bad that I don’t have all the ingredients at the moment. I was wondering if I can make this shape for other simple breads like garlic bread, white bread? Thx 😊
Hello Rabya, I have not tried that yet to advise sorry. If you do an experiment, please let us know how it goes.
Hello Natasha, I made garlic bread with this yesterday evening and it looked soooo easy. The procedure was super easy. Thank you so much 🙂
So great to hear that you loved it! Thank you for your good feedback.
Hello and thanks for a great looking product.
Just making it now how ever your gram conversion on the water is wrong . 39 gr is not 14 oz.
It should read 397g.
Thanks
Harold
Thank you for sharing that with us, Harold.
Hi Natasha, Is the Wreath bread a Russian tradition? This is why I ask. I give short cooking classes to a group of institutionalized individuals who are limited in many ways including motorically. We are now working on foods from around the world and next week is Russia. The wreath bread seems like a good option. I make the dough and the students knead and design.
Hi Sharon, designs in bread is definitely a tradition but this particular wreath bread design isn’t a specific Russian tradition.
This bread was fantastic! So easy to make and so pretty to look at, and the flavor was amazing! I’ve made your no-knead and whole wheat breads countless times now – I always trust your recipes for foolproof and tasty results!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Fantastic, great texture and flavor.
You’re welcome! I’m so happy you enjoyed it
I made the wreaths for christmas eve, which is the day after tomorrow. We won’t be home tomorrow. Should I freeze them or will they stay if I wrap them in plastic and foil once they cool?
Hi Ann, I think these are best served the day they are made since they are crisp but I think you could do either; freeze or leave them at room temperature and just warm them up in the oven to soften them up a bit before serving.
Hi Natasha:) I just made your homemade farmer’s cheese recipe and I made sure to save the leftover whey – can I use it in this bread recipe in place of the water?
Hi Emily, I have tested it in other breads but not this one specifically but it should work just fine in the wreath bread. I hope you love it! 🙂
Awesome, thank you! I can’t wait to try it!!
You’re welcome! I’m so happy to heat that!!
Oh my goodness, this bread is sooooo good! I are half a wreath myself!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Natasha, thank you for your amazing recipes in fun videos! For this bread, can I substitute molasses with anything – sugar, maple syrup…? I just don’t have molasses handy and don’t know if I would use it for anything else if I buy it.
Hi Mila, You can sub the molasses for 1 tsp honey. I hope you love the bread wreath 🙂
Hi I love your videos!….I just wanted to confirm that you are using teaspoons in the measuring and not tablespoons. Thanks
HI MC, yes that is correct, there are only teaspoon measures in this Christmas bread recipe 🙂
It was delicious and really easy!!! Exactly like french bakery bread…I made it straight instead of round. I’ll make it again and again…thanks for always having great recipes!
You’re so welcome! I’m happy you enjoyed that!
Have been baking bread for years and I just have one additional suggestion for this recipe. Before baking baste the bread with an egg wash and it will come out glossy for your table center piece. I do a wreath for Easter and place colored eggs within the slices or use braided bread and place the colored eggs within the bread. Typically used for the “blessing of the bread” at my church at Easter. Just thought I would share with you. Glad I found your web site.
I’m so happy you discovered our blog also! Thank you for sharing your version with us! It sounds beautiful!!
Hi, Natasha!
If these are made ahead of time, what’s the best way to store and reheat them?
We wrap it either in plastic or aluminum foil to keep the bread’s natural moisture locked in there.
Do I really need to buy bread flour? I’ve generally just used AP for most breads.
Hi Arlie, I have always made this particular bread with a combination of both flours. Bread flour has a higher gluten content and the dough results in a really soft and fluffy consistency. I have substituted my no-knead bread with 100% all-purpose flour and it worked well, so I think you could make it work. The amount might vary slightly with only all-purpose.
wow! i’m speechless! it’s beautiful, it’s delicious and it’s super easy! thank you for yet another amazing recipe!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi Natascha
Do i wait for the water and molasses get cold after mix it and pour it the dry ingredients.
We just pour it in following the next steps. It is still a bit warm.
Ho Natascha
Do i need to wait the watter and molasses to get cold after to pour it to dough.
Thanks again
We just pour it in following the next steps. It is still a bit warm.
that’s really a great recipe to share, thank you so much
My pleasure Laki, I hope you like it!
Wow, this looks so easy and delicious. However, if I don’t have a cast iron or broiler pan, is there an alternative I can use for the ice, e.g. an oven dish?
Hi Jay, I wold use the smallest metal baking pan you can find instead.
Have not tried it yet, but was wondering whether it is OK to use whole wheat flour instead of the unbleached all-purpose flower, and also sub honey for molasses.
Hi Martha, I honestly can’t speak to the flour substitution since I haven’t tried that. Using only whole wheat flour tends to toughen the dough and the end result is not nearly as soft. You can sub the molasses for 1 tsp honey.
Can you use a pizza stone instead of an upside down pan?
Hi Kallah, yes that will be fine just be sure your pizza stone is clean doesn’t have oil on it since it can get smoky at the high baking temperatures.
Hi Natasha! This bread is so easy to make and at the end you get two beautiful, crusty, scrumptious wreaths. Thank you very much for the recipe and video! This is going to be one of our favorites for sure!
Hello Olga! You’re welcome, I’m glad you love the recipe. Thanks for sharing your great review!
These are crazy delicious! I made them and they turned out great but the ‘petals’ didn’t turn out to look very good. Since I have 9 people in my family, this bread was gone before you could blink.Thanks for your recipes Natasha.
Elena, thank you for such a nice review, I’m all smiles after reading your comment 😬
If I use bleach flower will I get the same results ?
Hi Alina, that should still work well to use bleached all-purpose flour rather than unbleached.
Such a yummy bread! It was so simple to make, yet the end result is so impressive!!! I didn’t have any bread flour so I did it with just regular flour. I usually don’t make double batches on the first try because who knows if it’ll actually work, but I dared with this recipe and am so glad that I did! I baked them at my mother-in-laws house and all 4 loaves were gone in one evening!! So I’m making more today. 😊 Thank you for your hard work, and your delicious recipes!
Hi Diana, I’m all smiles after reading such a nice review 😬. I’m glad it works with just regular flour. Have a blessed New Year!
I was following the recipe until I got to the end where you put the pan in upside down. Did you have the dough on another’s pan or just put it on the upside down cooking sheet? If so, how did you get it there without dropping it? I guess this old 87 year old head does not understand
Hi Marie, great question!! I place the dough on a cool cookie sheet to transfer it onto the hot cookie sheet. I slide it off of the cool cookie sheet onto the hot one. I also take it out of the oven the same way – slide it off with the paper from the hot cookie sheet onto the cool cookie sheet. 🙂
Way tooo much ads, increases every time I go on here.. ehhggg
Hi Jane, I sure appreciate your feedback! We haven’t increased the amount of ads we’ve had for the past 6 months. We are working on a strategy that can reduce the number of ads, but we will always need to have ads present to keep the site running and keep recipes available to our readers free of charge 🙂
Made this once before and my family loved it! I’d like to make for Christmas Eve but wondering if I can make dough in advance and cook the next day?
Hi Kym, I haven’t tried it that way but I think it could work – you would have to bring the dough back to refrigerate and then bring the dough to room temp for it to make that last rise.
Made the wreath holiday bread, tasted wonderful and looked amazing! Thank you Natasha for once again guiding me through the screen in my kitchen and sharing your recipes with us.
You’re welcome Leeza! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Hello Natasha:0 I found your site and decided to make the wreath bread tonight, to my amazement, it came out very nice, so crunchy on the outside, tender inside. It looks so very beautiful also. Thank you for the recipe.
Jeff Franks :))
You’re welcome Jeff! I’m glad to hear how much you enjoy the recipe. Thanks for following and sharing your wonderful review with other readers!
Hi Natasha! It’s me again, and im currently making the bread right now and i was wondering why we need the ice. Thank you!
Hi Jessica, the ice turns into steam which helps the crust to form and become crunchy.
For some reason my dough came out really hard. I added the flour as it says to (measured correctly with your method) and it still came out so hard i couldn’t even knead it 🙁
Hi Zora, I haven’t had that experience or report yet. Are you certain you didn’t miscalculate the flour and add an extra cup? It should be very soft and pliable and easy to knead. Also, did you possibly change the type of flour?
Hello Natasha,
I was wondering… can you prepare the wreaths following all the steps until prior to the baking part and freeze the dough (already shaped as a wreath)? For small families, two wreaths might be too much especially if it’s better to eat them the same day they are baked… I am a huge fan of your recipes… Love your videos… they make it so easy to follow your instructions. You are so friendly and bubbly…. fun to watch and follow 😄😄😄. Happy holidays 🎄🎅☃
Hi Valerie, I haven’t tried freezing bread dough to be honest. I have refrigerated the dough overnight and then let it get to room temperature and rise before baking the following day and that worked out well.
Has anyone else tried freezing French bread dough? Thanks in advance!
Google says you can freeze this kind of dough up to 3 months.
Thanks for sharing!
I made this recipe for Christmas family gathering. I changed the ingredients because I didn’t have the original in the recipe. I used 1 tsp honey and 4 cups purpose flour for the dough. The bread turned out wonderful! Everyone loved it. Thank you so much for all the recipes because this is another one that made it to my all time favorites from Natashas Kitchen.
I’m so happy you all loved the bread!! 🙂 Thank yo for sharing your amazing review! 🙂
First time baking bread and this recipe turned out great! I followed the instructions as directed and my wreath bread turned out perfect. The crust was crispy and soft inside. Thank you so much for this recipe!!!
YESSS!!! I’m so happy for your success! Thank you so much for sharing your amazing review 🙂
THIS BREAD IS AMAZING. MADE IT TODAY AND MY FAMILY ABSOLUTELY LOVED IT!!!
THANK YOU FOR ALL THE YEARS OF AMAZING RECIPES 💟
From your sister in Christ all the way up in Niagara Falls Canada!
It really is my pleasure Natasha! I’m glad to hear everyone enjoys the recipe. Thanks for sharing and Merry Christmas!
Such a wonderful idea!! I am sure this wreath itself is a very nice decoration on a table! Thank you for sharing this recipe.
Merry Christmas to you and your family!
My pleasure Oksana! It is so easy and festive. Merry Christmas!
Does this reheat well or get too hard? Thx.
Hi Kathy, I think it is the very best served the day it is baked because it’s super crisp outside and soft inside.
I love their recipes, they are simple and easy to make.
Is it possible to make this bread only with common plain flour?
Merry Christmas! Greetings from Brazil!
Hi Jaqueline, I have always made this particular bread with a combination of both flours. Bread flour has a higher gluten content and the dough results in a really soft and fluffy consistency. I have substituted my no-knead bread with 100% all-purpose flour and it worked well, so I think you could make it work. The amount might vary slightly with only all-purpose. Merry Christmas to you also!
Love the creative wreath idea, especially for the holidays. #SuperTalented you!!
You’re so sweet! Thank you Valentina! Also thank you for the beautiful Christmas card! I loved it!
Yum, Yum!!! That looks amazing and so delicious! I have to try this. Thanks for the recipe. Where do you get the molasses?
Hi JJ, any grocery store should have molasses in the baking section. Thank you for visiting the site and have a Merry Christmas 😬
I used honey it worked out well.
Hi Natasha! I was wondering if I could make this recipe with out molasses would it still work out?
Jessica, I would add 1 tsp of honey as a substitute. Let me know how it turns out 😬