Bread Rose Wreath

Remember the rose wreath that I made out of air-dry clay? I made an edible version (bread dough instead of clay). 

The shaping process was somewhat similar, but the bread dough was much more difficult to manipulate than the clay. Still, it was a fun experiment with delicious results. I used the same basic recipe as for the Sixty-Minute Cloverleaf Rolls, then veered off in a different direction for the shaping and baking. 

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Bread Rose Wreath

                                                    3.5 to 4.5 cups flour                            1 cup milk

                                                    3 tablespoons sugar                            1/2 cup water

                                                    1 teaspoon salt                                    1/4 cup butter

                                                    2 packages Fleishmann's yeast

In a large bowl, mix 1.5 cups flour with the sugar, salt, and yeast. Set it aside. Combine milk, water, and butter in a saucepan (or microwavable bowl) and heat until liquids are 120-130°F. Add the liquid ingredients to the dry ingredients and beat at medium speed for two minutes, scraping bowl occasionally. Add 0.5 cup flour and beat at high speed for two minutes. Stir in enough additional flour to make a soft dough. Turn out onto a floured board and knead until soft and elastic, approximately 5 minutes. Place in a greased bowl, turning to grease top. Cover, then place in a warm place (approximately 98°F) for 15 minutes. 

Turn the dough out onto the floured baking mat. Divide dough in quarters, then divide each quarter into three equal pieces. You should have 12 balls of dough, each the same size. Roll 9 of the balls into long ropes, approximately 18" long. Braid three ropes together. 

Curl the braid into a wreath and place it on a Silpat-lined baking sheet. Repeat with the other 6 ropes to make three wreaths in all. 

Divide each remaining dough ball into 9 pieces. Roll the pieces into balls, then smoosh them with the ball of your hand to make petals. 

Pick up one petal, then roll it up to form the inside of the rose. Pick up the next petal and roll it around the center of the rose. Continue the process with the rest of the petals. Place the finished rose on the baking sheet.  

Loosely cover the dough and let rise in a warm place, for approximately 15 minutes. Meanwhile, preheat the oven to 425°F. Bake for 15, then check the roses for doneness. Remove them from the oven and bake the wreaths for another 10 minutes or until done. While the wreaths are still hot, nestle the roses into the wreaths. Let the bread cool on a wire rack for at least 10 minutes. 

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                                  Silpat                                            Sili Bake                                         Fleischmann's Yeast