Thank you internet for this idea! I had seen a photo of a pesto version and thought Id try my own version. This was yesterdays experiment and it was deeeeelicious! My 4 year old couldn’t get enough whilst my 5 year old insisted it tasted like “one hundred flies” but gobbled it up regardless! Kids hey.
I kept this very basic as the kiddies were eating it so the filling could be experimented with further. Next time I would add a little feta into it. This would serve 6 or so people as a side. This is delicious with soup now the cooler weather is here.
Cheese and Spinach Wreath
A great side to soup, casseroles, stews or risottos in the cooler months. It makes a great starter to take along to a BBQ or dinner for something a little different to a pull apart.
2 hr 5 min
3 hr 30 min
2 hr 5 min
3 hr 30 min
- 450g lukewarm water
- 750g bakers flour
- 3 teaspoons yeast
- 1 teaspoon of salt
- 3 teaspoons of bread improver, optional
- 140g cubed cheese of choice
- 30g parmesan cheese, cubed
- 2 cloves of garlic, peeled
- 40g baby spinach leaves
- Salt and pepper, to taste
- Add the ingredients in this order: water, yeast, flour, improver, herbs and salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Lock lid and use the kneading function for 6 mins.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Please note: It is the same ingredients and measurements as the Recipe Community Herb and Garlic Pull Apart. The method is my own version.
- Place all filling ingredients into the bowl. Blitz on speed 6 for 5-7 secs. Don't be worried if there are still larger chunks of cheese or spinach as it cooks down. Blitz finer if preferred however.
- Preheat oven to 180 degrees. Line a tray with baking paper.
- Roll the risen dough out into a large rectangle approximately 1cm thickness.
- Top with cheese and spinach mix. Don't be shy to use your hands. It's a great way to get a nice even layer.
- Roll the dough up into a sausage/log shape.
- Using a sharp bread knife, cut down the middle of the log shape to form two thinner logs.
- Press the top sections together to secure and start to twine the two pieces together by twisting one log around the other. I twist it so it starts to form a wreath shape. Be sure to leave the cut side up for a nice visual effect once cooked. It doest need to be perfect. Rustic looks just as good.
- Seal the ends together once its all twisted and press into the start of the wreath to secure it in a nice circle shape.
- Let it rest for 15 minutes. Try to avoid any longer or it can rise out of shape and you lose the nice layer look.
- Bake for 40-45 minutes or until golden brown.
- Bread improver is optional however will help ensure your loaf is nice and soft.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/