Bread Recipe | Melissa's

Christmas Bread Wreath

6 to 8
Prep time
Cook time


500g Cake Flour
5g Salt
8g Instant Yeast
200ml water, (lukewarm)
100g butter
1 egg
½ Jar of Melissa’s Sundried Tomato Pasta Sauce
20 Olives, (de-pitted)
½ Cup Parmesan Grated
2 tbsp Oreganum/Rosemary/Thyme


  1. Mix the yeast and water, leave it for about 10 minutes until it begins to ‘sponge’.
  2. While waiting for the yeast, mix the salt and flour.
  3. Rub the butter with your fingers until it resembles breadcrumbs.
  4. Mix in the yeast mixture.
  5. Bring together and start kneading the dough on a floured surface.
  6. Knead for 10 minutes until the dough ‘springs’ back when you touch it with your finger.
  7. Put in a bowl and cover with clingfilm.
  8. Let it rise to double its size, (close to the oven or outside in the sun).
  9. Preheat the oven to 180°c.
  10. Make sure you have a large wide sheet pan to bake the wreathe, (oil the sheet tray).
  11. Make sure the surface is large enough to move the dough once you start forming the wreath.
  12. Roll the dough out on a floured surface about 40 x 70cm.
  13. Smear the sundried tomato pasta sauce evenly on the dough.
  14. Evenly spread the olive and herbs.
  15. Evenly grate the parmesan over.
  16. Roll the dough into a ‘swiss roll’ shape, roll the smaller sides to get the most extended roll.
  17. With a sharp knife carefully slice the roll lengthways down the middle.
  18. Braid the wreath while you also start working it into a circle.
  19. Make sure you press tightly at the ends when the ends come together so that it does not fall apart during the cooking process.
  20. Carefully transfer the wreath to the tray (4 hands here is safer than two), make sure there is at least a 3 to 5-centimetre gap between the wreath and the edge of the pan. (it will still rise in the oven)
  21. Beat the egg and brush the egg evenly over the wreath.
  22. Bake 30 to 35 minutes or until the wreath is golden brown on the outside. It should make a hollow sound when knocking on it with your finger.
Serve as an appetiser with marinated olives or along side a cheese/ charcuterie platter.