A delicious addition to the holiday table, this seed-studded wreath makes an eye-catching centerpiece, too. Start with our basic dough recipe, which can also be used to make Sandwich Loaf, Herb Breadsticks, and Pear Fritters.
Line a cookie sheet with parchment paper. Cloak the dough (see step 1 of Sandwich Loaf). When you've formed it into a cohesive ball, poke your thumbs through the center to make a hole. Stretch open the hole until it's about 8 inches wide.
Place the dough ring on the prepared cookie sheet. Cover it loosely with plastic wrap and let it rest for 25 minutes. Five minutes before baking time, heat the oven to 350° F.
Use kitchen shears to make eight slightly angled horizontal cuts around the ring's perimeter as shown, stopping just short of cutting all the way through. Reposition each cut piece so that it points outward. Brush the dough with the egg wash and sprinkle it with sesame or poppy seeds.
Bake the wreath on the oven's center rack until it's brown and firm, about 35 minutes. Let it cool slightly before serving.
Per serving (1/6 recipe): Calories 190 ● Total Fat 4 g (6% DV) ● Saturated Fat 0.5 g (2% DV) ● Cholesterol 26 mg (9% DV) ● Sodium 191 mg (8% DV) ● Total Carbohydrate 34 g (11% DV) ● Fiber 2 g (7% DV) ● Sugars 6 g ● Protein 5 g (10% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.