Baked Brie and Bread Wreath with Herbed Olive Oil and Pomegranate Garnish Recipe
Introduction
This Baked Brie and Bread Wreath is a stunning centerpiece perfect for any gathering. Soft, fluffy bread rolls surround a warm, gooey wheel of brie infused with fresh herbs and spices. It’s both beautiful and delicious, sure to impress your guests.
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons Kosher salt
- 6 cups all-purpose flour
- 1 large egg whisked with splash of water
- 8 ounce wheel of brie
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon Kosher salt
- 1 cup fresh parsley leaves, finely chopped
- 1 sprig of thyme, finely chopped
- 2 sprigs of fresh oregano, finely chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Pinch of salt and pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons pomegranate seeds
- 1/4 cup fresh rosemary sprigs
Instructions
- Step 1: In a small saucepan, heat the milk over medium-low until just scalded, about 3 to 5 minutes. Remove from heat and stir in butter and all but 1 teaspoon of the sugar until melted and dissolved.
- Step 2: In a small bowl, combine warm water, the reserved teaspoon of sugar, and yeast. Let sit for about 10 minutes until foamy. If it doesn’t foam, discard and try again with fresh yeast.
- Step 3: In a stand mixer bowl, mix yeast mixture, milk mixture, 3 eggs, salt, and half the flour on low speed until smooth, about 5 minutes. Gradually add remaining flour, 1/2 cup at a time, until dough forms a ball that pulls away from the bowl sides.
- Step 4: Knead dough on high speed for 7 minutes until smooth and elastic. Place in a well-oiled bowl, cover, and let rise in a warm spot until doubled, about 1 1/2 to 2 hours.
- Step 5: Punch down the dough and transfer to a work surface. Cut into about 46 equal pieces (golfball-sized). Keep covered with a damp towel. Roll each piece into a tight, smooth ball using your palms.
- Step 6: Place the wheel of brie in the center of a large round baking pan or pizza pan. In a small bowl, mix parsley, thyme, oregano, olive oil, vinegar, salt, pepper, and red pepper flakes to make a herb oil.
- Step 7: Arrange dough balls around the brie in two snug rows. Cover loosely with plastic wrap and a damp towel, and let rest in a warm spot for 45 minutes to 1 hour until slightly risen.
- Step 8: Preheat oven to 375°F. Brush the bread with the egg wash. Sprinkle with chopped rosemary and coarse salt. Spoon half the herb oil over the brie. Extra rolls can be baked separately in a round cake pan.
- Step 9: Bake until golden and puffed, about 20 to 25 minutes. Remove and let cool slightly. Garnish with pomegranate seeds and rosemary sprigs. Drizzle remaining herb oil over the brie. Serve warm.
Tips & Variations
- Use fresh herbs for the best flavor in the herb oil. Dried herbs may lack the bright aroma needed.
- If you don’t have a pizza pan, any large round baking dish will work for shaping the wreath.
- For a different flair, add chopped nuts or dried cranberries to the herb oil mixture.
- You can prepare the dough balls the day before, refrigerate overnight, then let rest before baking.
Storage
Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven to restore the bread’s softness and warm the brie. This dish is best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cheese instead of brie?
Yes, a soft cheese like camembert works well as a substitute, offering a similar creamy texture and mild flavor.
How do I know if the yeast is active?
When combined with warm water and sugar, the yeast should foam and bubble within 10 minutes. If it doesn’t, the yeast may be old or dead and should be replaced.
Print
Baked Brie and Bread Wreath with Herbed Olive Oil and Pomegranate Garnish Recipe
- Total Time: 2 hours 55 minutes
- Yield: 8 to 10 servings 1x
Description
This Baked Brie and Bread Wreath is a stunning and flavorful centerpiece perfect for entertaining. Soft balls of homemade yeast bread dough are arranged around a whole wheel of creamy brie, baked until golden and puffed, then topped with a fragrant herb oil and vibrant garnishes. The combination of warm, fluffy bread with melted brie and herbal notes makes this recipe both delicious and visually impressive.
Ingredients
Scale
Dough:
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons Kosher salt
- 6 cups all-purpose flour
- 1 large egg (for egg wash) whisked with splash of water
Assembly and Filling:
- 8 ounce wheel of brie
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon Kosher salt
- 1 cup fresh parsley leaves, finely chopped
- 1 sprig thyme, finely chopped
- 2 sprigs fresh oregano, finely chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Pinch of salt and pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons pomegranate seeds
- 1/4 cup fresh rosemary sprigs (for garnish)
Instructions
- Scald the Milk: In a small saucepan, heat the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from heat and add the butter and all but 1 teaspoon of the sugar, stirring until butter has melted and sugar has dissolved.
- Activate the Yeast: In a small bowl, combine warm water, the reserved teaspoon of sugar, and the yeast. Let sit until foamy, about 10 minutes. If it doesn’t foam, discard and start again.
- Make the Dough: In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt, and half the flour. Mix on low for about 5 minutes until smooth. Gradually add the remaining flour 1/2 cup at a time, mixing until dough forms a smooth ball that pulls away from the sides of the bowl.
- Knead the Dough: Knead on high speed with the dough hook for about 7 minutes until smooth and elastic. Place dough in a well-oiled bowl, cover, and let rest in a warm spot until doubled in size, about 1 1/2 to 2 hours.
- Prepare Dough Balls: Punch down the risen dough and transfer to a floured surface. Cut into about 46 equal pieces (golf ball size). Keep covered with a damp towel. Roll each piece into a tight, smooth ball using your palms.
- Arrange the Wreath: Place the brie wheel in the center of a large round flat baking pan (pizza pan preferred). In a small bowl, mix parsley, thyme, oregano, olive oil, red wine vinegar, salt, pepper, and red pepper flakes to make herb oil.
- Form the Bread Wreath: Arrange dough balls snugly around the brie in two single rows. Cover loosely with plastic wrap and a damp towel; let rest in a warm place for 45 minutes to 1 hour until slightly puffed.
- Apply Egg Wash and Herbs: Brush the dough balls with the egg wash. Sprinkle with chopped rosemary and kosher salt. Spoon half the herb oil mixture over the brie, saving the rest for serving.
- Bake: Preheat oven to 375°F (190°C). Bake the wreath until golden and puffed, about 20 to 25 minutes. Any leftover dough balls can be baked separately in a round cake pan.
- Garnish and Serve: Remove from oven and cool slightly. Garnish the brie with pomegranate seeds and rosemary sprigs. Drizzle the remaining herb oil over the brie. Serve warm and enjoy!
Notes
- Ensure the milk is only scalded and not boiled to avoid killing the yeast.
- If the yeast mixture doesn’t foam properly, do not use it as the dough won’t rise well.
- Use a damp towel to keep dough balls from drying out during resting.
- For best flavor, use fresh herbs in the herb oil mixture.
- Serve immediately after baking for the creamiest brie experience.
- Extra dough balls can be baked separately and served alongside the wreath.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: baked brie, bread wreath, appetizer recipe, party bread, herb bread, cheese appetizer, yeast bread wreath
