A brilliantly easy to prepare tear and share Cheese and Rosemary bread wreath (vegan), perfect for all your family and friends to enjoy.
Bake this delicious Cheese and Rosemary Bread Wreath tear and share bread, flavoured with fresh rosemary and vegan cheese for the whole family to enjoy. The individual rolls are soft and spongy with a slightly crisp crust. A great recipe to get the kids involved with too. The bread is delightful to eat warm with the lemon whipped vegan feta dip.
Making bread in this shape may seem daunting but it’s surprisingly simple to do and a great way to get the kids involved too.
Hints and tips for making the Cheese and Rosemary Bread Wreath tear and share
Grating the cheese
We use a zester to grate the cheese. This ensures the cheese is fine in texture and mixes well into the dough without leaving large pieces of cheese. We’ve used KoKo Deliciously Mellow Cheddar Alternative.
Placing the dough into a wreath shape
Firstly, and most importantly, this doesn’t have to be perfect. We don’t weigh the individual balls of dough, so some will be slightly bigger than others and that’s ok.
When you are placing the dough balls in the wreath shape, remember to leave a little space between each as they will expand on the second prove.
Checking the bread is ready?
The rolls are baked when they are lightly golden on the top and make a hollow sound if you tap them lightly. The centre of the bread roll shoudl be light and spongy
Flavour Variations
Fresh finely chopped rosemary and cheese work so well together in this recipe, but you could try a smoked vegan cheese or add some chopped black olives and fresh chilli slices.
How to serve the Cheese & Rosemary Bread Wreath
The Cheese and Rosemary bread wreath are at its best served warm straight from the oven. Place the bread on a chopping board or serving plate and enjoy with Lemon Whipped Vegan Feta, hummus or your favourite dip.
Any leftover bread should be kept in an airtight container and eaten within 2 days.
The perfect whipped vegan feta and lemon dip
We adore this dip, it’s tangy, creamy and the perfect accompaniment to the soft tear and share bread balls from the cheese and rosemary bread wreath. Simple to make by adding all the ingredients to the small bowl in the food processer and blending until light and smooth. Add a touch more extra virgin olive oil to loosen if needed.
We used Violife Greek white block in this recipe but Marks & Spencer also make tasty vegan feta.
Festive Christmas Tree Tear & Share
Create a fun Christmas tree shape. Simply start with one dough ball at the top and then 2 dough balls to the next layer, then 3 on the next layer and so on until you have one slightly larger dough ball for the tree trunk.
Gluten-Free Cheese & Rosemary Bread Wreath
We are yet to try this recipe as a gluten-free version. But for ease, we’d defiantly recommend using one of the Doves Farm Freee range bread mixes. We find the gluten-free seeded bread mix is a lovely springy loaf.
This delicious Cheese and Rosemary Bread Wreath, tear and share is easy to make and looks amazing at the centre of at the dining table.
Ingredients
Scale
500g strong white bread flour, plus extra for dusting
10g instant yeast
10g fine salt
1 tsp sugar
25g vegan butter, softened
320ml water
3 springs of fresh rosemary, finely chopped
60g vegan cheese, finely grated
Sesame seeds
Poppy seeds
Instructions
Sieve the flour into a large bowl and add the salt, yeast, sugar, and softened butter. Slowly pour in the water and start to bring the dough together with your hands. You can use a processor with a dough hook. Continue to add the water a little at a time until all the flour is combined. The dough needs to be soft, but not too wet.
Sprinkle some flour onto a clean work surface and tip out the dough and begin to knead.
Knead the dough for 10 minutes until it becomes smooth. Put the dough into a lightly oiled bowl and cover with a tea towel and leave it to prove for 1 hour until at least double in size. It’s fine to leave it for 2-3 hours.
Once risen, take the dough out of the bowl onto a lightly floured surface. Start to knock the air out of the dough. Sprinkle half the rosemary and cheese onto the dough and keep kneading until it combines into the dough.
Add the rest and knead the dough back into a round ball. Cut the dough into 4 even pieces, then roll each into a sausage shape about 15cm long. Then cut each length of dough into 8 even pieces.
Line a large baking sheet with baking paper. Place a small round jar or bowl (about 6-8cm in diameter) into the centre of the baking sheet.
Roll each piece of dough into a ball and start to place them around the bowl. Keep adding the rolled dough until you have a wreath shape (about 3 balls of dough deep). Once finished cover with a towel and leave to prove for an hour.
Before the end of the hour preheat the oven to 220°C fan. Lightly spray the top of the bread wreath with water. Sprinkle with sesame seeds and poppy seeds. Place in the oven and bake for 18 minutes until golden.
Remove from the oven and leave to cool on the tray for 10 minutes until it’s slightly cooler to move to a serving board.
Notes
Delicious served warm. Or keep in an airtight container and eat within 2 days.
Keywords: bread, wreath, cheese, rosemary, dough
This recipe was created for Anwyl Homes as part of a paid partnership, we had great fun testing out their kitchens whilst making a collection of recipes that we’ve developed for them. The videos were filmed by the Soup Creative team.
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