{"id":407,"date":"2019-11-28T12:05:13","date_gmt":"2019-11-28T17:05:13","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=407"},"modified":"2019-11-28T12:05:58","modified_gmt":"2019-11-28T17:05:58","slug":"pull-apart-milk-bread-wreath","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2019\/11\/28\/pull-apart-milk-bread-wreath\/","title":{"rendered":"Pull-Apart Milk Bread Wreath"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li>4 3\/4 cups bread flour (about 20 1\/4 ounces), plus more for dusting<\/li>\n<li>1\/3 cup granulated sugar<\/li>\n<li>2 1\/4 teaspoons fine sea salt<\/li>\n<li>2 (1\/4-ounce) envelopes quick-rising yeast<\/li>\n<li>1 cup whole milk<\/li>\n<li>2\/3 cup heavy cream<\/li>\n<li>7 tablespoons powdered milk<\/li>\n<li>1 large egg<\/li>\n<li>Cooking spray<\/li>\n<li>1\/4 cup unsalted butter, melted, divided, plus more for brushing<\/li>\n<li>Flaky sea salt, for garnish<\/li>\n<\/ul>\n<div class=\"step\">\n<div class=\"title-text\">Step 1<\/div>\n<p>Combine flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Whisk together milk, cream, and powdered milk in a medium bowl. Whisk in egg.<\/p>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step 2<\/div>\n<p>Add milk mixture to flour mixture. Beat on medium-low speed until combined, about 2 minutes.<\/p>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step 3<\/div>\n<p>Fit mixer with the dough hook attachment. Beat on medium speed until dough is smooth, about 10 minutes. (Pull up a section of dough, and stretch as thin as possible. If dough is see-through but does not rip, your dough is complete. If it rips, continue beating until dough can be stretched.)<\/p>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step 4<\/div>\n<p>Lightly grease a large bowl with cooking spray, and place dough in greased bowl, turning to coat. Cover with plastic wrap, and let rise until almost doubled in size, about 1 hour and 30 minutes.<\/p>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step<\/div>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step 5<\/div>\n<p>Transfer dough to a work surface; cut into thirds. Flatten each piece, and tightly roll into tubes. Place tubes, seam sides down, on work surface; cover with lightly greased plastic wrap. Let rest 15 minutes.<\/p>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step 6<\/div>\n<p>Working with 1 dough piece at a time, roll into a 20- x 12-inch rectangle on a lightly floured surface. Brush with a scant 11\/2 tablespoons melted butter; cut lengthwise into 4 strips, and cut strips crosswise into 6 strips each, making 24 rectangles. Stack all 24 dough rectangles. Repeat with remaining 2 dough pieces and remaining melted butter. Arrange stacks in a lightly greased tube pan, standing up like little books, allowing gaps between dough pieces.<\/p>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step 7<\/div>\n<p>Cover pan with lightly greased plastic wrap, and let stand in a warm place (80\u00b0F), free from drafts, until dough just reaches top edges of pan, about 1 hour. Preheat oven to 325\u00b0F.<\/p>\n<\/div>\n<div class=\"step\">\n<div class=\"title-text\">Step 8<\/div>\n<p>Remove plastic wrap, and bake in preheated oven until bread is golden brown and puffed, 35 to 40 minutes. Transfer to a wire rack, and let stand in pan 5 minutes. Remove from pan, and place on a platter. Brush with melted butter, and sprinkle with flaky sea salt.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 3\/4 cups bread flour (about 20 1\/4 ounces), plus more for dusting 1\/3 cup granulated sugar 2 1\/4 teaspoons fine sea salt 2 (1\/4-ounce) envelopes quick-rising yeast 1 cup whole milk 2\/3 cup heavy cream 7 tablespoons powdered milk 1 large egg Cooking spray 1\/4 cup unsalted butter, melted, divided, plus more for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[15,70],"class_list":["post-407","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread","tag-thanksgiving2019"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-6z","jetpack-related-posts":[{"id":67,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/03\/28\/san-francisco-sourdough-bread\/","url_meta":{"origin":407,"position":0},"title":"San Francisco Sourdough Bread","author":"wvallen","date":"March 28, 2012","format":false,"excerpt":"\u00a0 Original Recipe Yield\u00a02 loaves Ingredients 4 3\/4 cups bread flour 3 tablespoons white sugar 2 1\/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 cup warm milk 2 tablespoons margarine, softened 1 1\/2 cups sourdough starter 1 extra large egg 1 tablespoon water 1\/4 cup chopped onion\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":208,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/03\/black-sesame-carrot-cake\/","url_meta":{"origin":407,"position":1},"title":"Black Sesame Carrot Cake","author":"wvallen","date":"March 3, 2015","format":false,"excerpt":"Ingredients SERVINGS: 8 Nonstick vegetable oil spray 1\u00bd\u00a0cups\u00a0all-purpose flour 1\u00bd\u00a0teaspoons\u00a0baking powder 1\u00a0teaspoon\u00a0kosher salt 1\u00a0teaspoon\u00a0ground cinnamon \u00bc\u00a0teaspoon\u00a0ground nutmeg \u00be\u00a0cup\u00a0granulated sugar \u2153\u00a0cup\u00a0(packed) light brown sugar \u00bd\u00a0cup\u00a0vegetable oil \u2153\u00a0cup\u00a0applesauce \u00bc\u00a0cup\u00a0unsweetened almond milk or cow\u2019s milk 2\u00a0teaspoons\u00a0finely grated peeled ginger \u00bd\u00a0teaspoon\u00a0vanilla extract 3\u00a0medium carrots (about 8 oz.), peeled, coarsely grated 2\u00a0tablespoons\u00a0black sesame seeds Preparation\u2026","rel":"","context":"In \"cake\"","block_context":{"text":"cake","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/cake\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":407,"position":2},"title":"marilyn&#8217;s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":123,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/29\/amaranth-banana-bread\/","url_meta":{"origin":407,"position":3},"title":"Amaranth Banana Bread","author":"wvallen","date":"April 29, 2013","format":false,"excerpt":"Ingredients: 1 1\/4 cup whole wheat pastry flour 3\/4 cup amaranth flour 2 teaspoons baking powder 1\/2 teaspoon baking soda 1\/2 teaspoon fine sea salt 1 cup mashed ripe bananas (about 3) 2 large eggs 1\/3 cup fat-free plain yogurt 2 tablespoons canola oil, more for the pan 3\/4 cup\u2026","rel":"","context":"In \"banana\"","block_context":{"text":"banana","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/banana\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":424,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/09\/30\/broccoli-cheddar-soup\/","url_meta":{"origin":407,"position":4},"title":"BROCCOLI CHEDDAR SOUP","author":"wvallen","date":"September 30, 2023","format":false,"excerpt":"from the girl that ate everything 3\u00a0cups\u00a0broccoli florets 1\/4\u00a0cup\u00a0butter (4 tablespoons) 1\u00a0small onion, diced finely,\u00a0(about 1\/2 cup) 1\/4\u00a0cup\u00a0all-purpose flour 1\/2\u00a0teaspoon\u00a0salt 1\/2\u00a0teaspoon\u00a0pepper 2\u00a0cups\u00a0milk 1 \u00be\u00a0cups\u00a0chicken broth 1 \u00bd\u00a0cup\u00a0shredded cheddar cheese, preferably sharp or extra sharp 1\/2\u00a0cup\u00a0shredded Swiss cheese INSTRUCTIONS\u00a0 Cook the broccoli in a glass bowl with a few tablespoons of\u2026","rel":"","context":"In \"broccoli\"","block_context":{"text":"broccoli","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/broccoli\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":348,"url":"https:\/\/marcam2.com\/bluemartinis\/2017\/04\/16\/roasted-mushroom-and-butternut-squash-tart\/","url_meta":{"origin":407,"position":5},"title":"Roasted Mushroom and Butternut Squash Tart","author":"wvallen","date":"April 16, 2017","format":false,"excerpt":"INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms,\u2026","rel":"","context":"In \"pizza\"","block_context":{"text":"pizza","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/pizza\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/407","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=407"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/407\/revisions"}],"predecessor-version":[{"id":408,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/407\/revisions\/408"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}