Instructions

• Make bread dough:
• 01 Place flour into a large bowl. Add pinch of salt and dried yeast. Mix well. Measure warm water and add olive oil. Mix well and then pour all liquid into the flour. Combine all ingredients together (add extra water if necessary) and turn the dough on to a lightly floured work surface and knead by hand for about 10 minutes - or if using a an electric mixer with a dough hook, process for approximately 5 minutes. Using your finger tips, lightly oil all the sides and base of a large bowl, place the dough into the bowl, cover with cling film and leave to rise until doubled in size (this can take from 1-2hours or less depending on how warm your kitchen is). When the dough has literally doubled in size, remove the cling film and turn out on to a lightly floured work surface. Knead again for 2-3 minutes and then return to either a lightly oiled bowl or plastic container, both require a lid. Place in the fridge overnight, checking now and then to literally ‘knock back’ if the dough continues to grow too much in size.
• Assemble wreath in stages:
• Stage 1:
• 02 Remove bread dough from the refrigerator. Turn out onto a lightly floured surface, cut in half. Roll one half to a very thin circle. Lift this onto a prepared flat baking tray lined with non stick baking paper.
• Stage 2:
• 03 Place the whole brie in the centre of the rolled dough . Spread cranberry and redcurrant jelly around the brie and to the edge of the bread dough. Top this with the grated mozzarella and cheddar.
• Stage 3:
• 04 Roll out the other half of the bread dough and lift on the top of the brie and cheese etc. Make sure the edges are well sealed.
• Stage 4:
• 05 With a sharp knife cut even slits in the bread to form fat finger shapes. With clean floured fingers lift each bread finger and twist. See image #2
• Bake:
• 06 Egg wash all over and place in a hot oven to cook for a good 40 minutes in order to cook the bread dough and melt the brie inside.
• Serve:
• 07 Allow a few minutes to cool before placing with the non stick paper onto a wooden board, garnishing with holly or any festive decoration. Delicious when the guests use the bread fingers to break open the top to find the melted brie centre.