Serves: 5


You Will Need:
One-half portion of desired dough
Whole Egg Glaze
Fabric or ribbon for bow (optional)
Dried small white flowers (optional)


On a lightly floured surface, roll dough into an 18" x 3" rectangle, about 1 1/4" thick. Cut dough into three 18" strips. With lightly oiled hands, roll each strip into a 28" rope, about 1" thick. Place ropes side by side on a greased baking sheet. Loosely braid ropes (A). Bring ends together and form into a circle. Pinch ends together and tuck under to seal.

Cover and let rise, but do not allow to double, (Dough will rise during baking.) Glaze lightly.

Bake in a preheated 375° oven for 20 to 25 minutes or until golden brown and bread sounds hollow when tapped, glazing lightly after 10 and 20 minutes of baking, (About halfway through baking, cover browned areas with foil if needed.) Let cool 5 minutes. Transfer to a wire rack.

Tie ribbon around seam and make a bow insert flowers if desired.

This Wreath recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.

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