Cheddar-Rosemary Bread Wreath
 
Makes 1 (10-inch) loaf
Ingredients
  • 3¼ to 3½ cups all-purpose flour, divided
  • 3 tablespoons sugar
  • 1 tablespoon plus ¼ teaspoon kosher salt, divided
  • 1 (0.25-ounce) package instant yeast
  • 1 teaspoon garlic powder, divided
  • ¼ teaspoon baking soda
  • ¾ cup plus 1 tablespoon water, divided
  • ½ cup sour cream
  • 8 tablespoons unsalted butter, cubed and divided
  • 3 tablespoons chopped fresh rosemary, divided
  • ½ cup shredded sharp Cheddar cheese
  • 1 large egg
  • Garnish: chopped fresh parsley
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup flour, sugar, 1 tablespoon salt, yeast, ½ teaspoon garlic powder, and baking soda at low speed until combined.
  2. In a medium saucepan, heat ¾ cup water, sour cream, and 3 tablespoons butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120° to 130°. Add warm sour cream mixture to flour mixture; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2¼ cups flour and 2 tablespoons rosemary, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup flour, 1 tablespoon at a time, if dough is too sticky. (Dough will mostly pull away from sides of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
  5. Preheat oven to 375°. Spray a 10-inch tube pan with cooking spray.
  6. In a small microwave-safe bowl, heat remaining 5 tablespoons butter on high in 10-second intervals until melted.
  7. Punch down dough; cover and let stand for 10 minutes. Divide dough in half, covering one portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 12-inch square. Brush with 1 tablespoon melted butter and sprinkle with ¼ cup cheese. Using a pizza cutter, cut dough into 16 (3-inch) squares. Stack squares, cheese side up, and place in prepared pan, layered side up. Repeat with remaining dough, 1 tablespoon melted butter, and remaining ¼ cup cheese. Slightly separate layers of dough. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°) until dough fills pan, about 30 minutes.
  8. In a small bowl, whisk together egg and remaining 1 tablespoon water. Brush top of dough with egg wash.
  9. Bake until lightly golden, 15 to 20 minutes. Let cool in pan 10 minutes.
  10. Add remaining 1 tablespoon rosemary, remaining ½ teaspoon garlic powder, and remaining ¼ teaspoon salt to remaining melted butter, stirring until combined.
  11. Carefully remove from pan and brush with butter mixture. Serve warm. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cheddar-rosemary-bread-wreath/