Christmas Tree Bread Recipes

CHRISTMAS TREE PULL-APART BREAD

Steps:

• Preheat the oven to 400 degrees F. Sprinkle a work surface with flour to prevent sticking. Cut the pizza dough into 32 pieces by dividing it in half, then cutting each half in half and so on until you have 32 fairly evenly-sized pieces. Cut the mozzarella into 32 cubes.
• Line a baking sheet with foil and spray lightly with cooking spray. Insert 1 piece of the mozzarella into each of the dough pieces, pinching the dough around the cheese and rolling into a ball. Make sure the cheese is completely sealed inside the dough. Repeat with all of the cheese and dough.
• Arrange the dough balls into the shape of a Christmas tree on the prepared baking sheet. Start with 1 at the center of the top of the sheet pan as the treetop. Then make rows of 2, 3, 4, 5, 6, 7 in a pyramid shape below the first ball, to make a triangular "tree" shape. Place the last 2 balls at the top of the pyramid to act as a tree topper.
• Melt the butter in a small pan. Add the garlic and cook for 30 seconds, then remove from heat. Brush half of the garlic butter over the dough and sprinkle with kosher salt. Bake for 25 to 30 minutes, until the dough is lightly browned and cooked through. (It¿s okay if some of the cheese bursts through ¿ it will crisp up and taste delicious.)
• Remove from the oven and brush with the remaining garlic butter, then sprinkle with the parsley and mixed herbs. Sprinkle with the Parmesan and spread the basil ribbons over the top. If desired, spoon some of the sauce in lines across the tree to look like a garland. Serve immediately with the remaining sauce on the side.

CHRISTMAS TREE BREAD

Steps:

• Add saffron threads to warm water, let steep. In a large bowl, dissolve yeast in 1/2 cup warm water (add a pinch of sugar to proof yeast). Add eggs, evaporated milk, drained and crushed saffron threads, salt and sugar. Beat with mixer or whip until saffron is diffused. Gradually add 4 1/2 cups flour, beating until dough is smooth and elastic. Stir in butter until blended. Add 4 cups more flour, or enough to make a stiff dough. Sprinkle 1/2 c flour on board turn dough out, cover with bowl, and let rest 15 minutes. Knead until smooth and elastic; add more flour sparingly if needed. Put dough into greased bowl, turn to grease top, cover tightly with plastic wrap and refrigerate overnight or longer. Divide into 3 equal portions. Makes 3 loaves.
• For each tree, roll strands of dough approximately 3/4" in diameter; shape tree on greased cookie sheet, cover and let rise approximately 25 minutes in a warm place. Decorate with dried cherries and brush with beaten egg if desired. Bake at 375 for approximately 20-25 minutes. Watch closely as oven vary.
• Branch tree: divide dough for one tree into 16 equal pieces; roll each piece into a 12" strand. Cut two 5" pieces from first strand to form top pair of branches; curl one end of each and bring cut ends together at center to form top of tree. Save excess dough. Arrange succeeding pairs of branches so each curled end extends 1/2" beyond last curl and just touches it. Make 8 or 9 pairs. Roll 8" long strand of dough to fit below last row of branches - leave ends uncurled. Roll saved dough into three thin strands about 20"; long; braid for trunk.
• Spiral tree: divide dough into 22 parts. Roll each piece into a 6"strand. Turn 21 strands into snail coils; arrange coils into pyramid, 1, 2, 3, 4, 5, 6. Curl remaining strand into "S" shape for trunk.
• Scroll tree: roll pieces of douch into 1 each: 6, 8, 10, 12, 14, and 16" lengths, reserving trimmings. Curl both ends of each strand. Shape 6" strand into tree top with ends just slightly curled. Place next longest strand beneath first so that curled ends just touch first and extend approximately 3/4 beyond. Repeat with each succeeding strand until all are used. With reserved dough and trimmings, make "S" shaped trunk and place at base of tree. Also curl "snails" and center between branches.
• For icing:.
• mix together all ingredients. Add more cream if necessary to obtain spreading consistency. Drizzle thinly over warm bread.
• Makes 2 cups, enough for 3 loaves depending on taste.

CHRISTMAS TREE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Flip a baking sheet upside down and place a piece of parchment paper on top. Set aside.
• In a medium bowl, combine the cream cheese, sour cream, and Club House ranch dip seasoning. Stir until well mixed. Fold in the spinach. Set aside.
• Roll out the tube of pizza dough on a piece of parchment paper set on a flat surface. Using a pizza cutter or knife, cut from a bottom corner to the center of the top. Repeat on the other side so you have 1 full triangle and 2 halves of a triangle on either side.
• Transfer both side-triangle pieces to the prepared baking sheet. Pinch the middle seam to seal and stretch the dough to form a single triangle.
• Spread the spinach dip over a side of the triangle.
• Spread the pesto over the other side of the triangle.
• Flip the remaining dough triangle on top of the filling and remove the parchment from the top. Stretch the dough to cover completely.
• Using a pizza cutter or knife, make horizontal slices about 1 inch apart from the top to bottom, leaving the middle "trunk" of the tree intact.
• Pull the strips outwards and twist.
• In a small bowl, mix the melted butter and garlic and brush over the tree.
• Sprinkle with the Club House Italian herbs and shredded Parmesan cheese.
• Bake the tree for 12-15 minutes, or until golden brown and the cheese has melted.
• Serve with marinara sauce.
• Enjoy!