The Most Delicious Christmas Tree Bread...ever!
Warm, slightly salty and garlicky soft bread balls stuffed with a little fresh mozzarella - try as you might, there is no way you will be able to stop at just one. This festive bread recipe is the perfect accompaniment to champagne or cocktails on the morning of Christmas (I’m thinking mid-morning…kids opening presents while adults generally indulge in food and drink). I think it is always lovely to have both hot and cold canapés and even though strictly speaking this may not be a canapé - I’m saying it is. Yes, there are a few steps involved, but none of it is tricky and trust me when I say your efforts will be rewarded.
Christmas Tree Cheesy Garlic Bread
Recipe adapted by Angie Ma, Once Upon A Secret Supper
Makes 32 bread balls
Ingredients:
500g bread flour, sifted and extra for flouring surface
250ml warm water
15g of instant dry yeast
1 tablespoon olive oil
1 tsp salt
Pinch sugar
250g shredded mozzarella cheese
1 egg beaten for egg wash
100g butter melted
handful of rosemary and parsley finely chopped
2-3 garlic cloves minced
Salt and pepper
Method
Dissolve instant yeast and pinch sugar with about half of the water 125ml for about 5-10 mins until frothy.
Add flour to the mixer bowl and on low speed add the frothy yeast/water mixture. Then slowly add the rest of the water and olive oil and salt. If you don’t have a mixer, just bring together the flour and wet ingredients slowly with a wooden spoon and then your hands.
If the dough isn’t coming together add a little more water 10ml at a time. Add only enough water so it comes together in a ball. If it gets sticky add a little more flour.
Knead on low speed for 10 mins or with hands for 10-15 mins. You know it is ready when you punch your finger in and it bounces back and is elastic.
Oil the bowl lightly with some olive or vegetable oil and place the dough in and cover loosely with a damp, clean tea towel. Leave to rise in a warm place about 1-2 hours until doubled in size.
Preheat the fan forced oven to the highest setting 240-250C.
Punch the dough down and knead a little until a ball and divide into half. Put one ball back into the oiled bowl and cover so it doesn’t dry out. With the other ball, divide into 16 equal pieces (you will need to divide the other ball into 16 pieces as well later making 32 pieces). It’s best to use a kitchen scale for this. It will be approximately 25g per ball. Cover the balls loosely with another clean, damp kitchen towel or cling film so they don’t dry out.
With each ball knead a little, bring the corners in a few times to make a ball to strengthen the dough. Then roll into balls and flatten into a disc. Get a nice big pinch of mozzarella cheese and shove into the centre. Bring the corners in and roll into a nice ball shape. Place on a very large baking tray. You will want to get 7 balls at the bottom row of the tree. Cover loosely with cling film so it doesn’t dry out.
Repeat for each ball and then make a row of 6 above, 5 above and so on until just 1 at the top of the tree. Add a final 2 balls at the bottom to make the tree stump. You might have 1-2 balls left. Just place these randomly on the side as these can be your taste testers.
Brush with egg wash and bake in a super hot oven for about 12-16 mins until golden brown.
Whilst baking, melt the butter in the microwave or small saucepan and add the chopped herbs, garlic, salt and pepper. Once the bread is out of the oven, brush immediately and generously with the garlic, butter mixture. Enjoy hot out of the oven!
Happy bread making this Christmas everyone!
