Red baubles dangling on the Christmas tree.
Crimson and emerald uniforms of Santa’s elves.
Ruby berries on the holly bush.
Red and Green. The two most Christmassy colours without a doubt. So I thought I would translate these into a festive loaf, wreath shaped for an extra sprinkle of Christmas merriment.
I present my Tomato and Pesto Christmas Wreath Loaf for you to try!
So with 6 days to go until the big day, I seriously need to start wrapping my presents. So, naturally, I decided today was also the perfect time to procrastinate with some serious bread baking. I can wrap all my present Christmas eve right?! Plus, nothing like wrapping motivation than a slice of freshly baked bread.
This would make the perfect centrepiece for a Christmas party or served as a starter for a festive meal. We enjoyed ours with a steamy bowl of tomato and red lentil soup to warm up our chilly winter evening.
This recipe is easy to make vegan providing you use vegan pesto. You can go all out and make your own or cheat and use store bought. There is so much great dairy-free pesto out there that I am sure you already have your favourites. We are currently enjoying Tesco’s own brand, especially as it is very reasonably priced (which is great… because we eat a lot of pesto).
This recipe is simple to make and just takes a little time to prove. Give it a go this festive season and Pin it so you have it saved for many Christmases to come! Let me know how you get on.
Tomato and Pesto Christmas Wreath Loaf
- 450g strong white flour
- 7g dried yeast
- 1 tsp dried basil
- 4 tbsp olive oil
- 4 tbsp tomato puree
- 150ml warm water
- 2 tbsp vegan pesto
- 5 cherry tomatoes
- salt and pepper, to season
- Mix together the flour, yeast, water, basil, oil and tomato puree. Season with salt and pepper.
- Bring the mixture together into a ball, adding more water or flour as required to produce a smooth dough.
- Knead for 10 minutes until soft and springy.
- Leave to prove for 90 minutes or until doubled in size.
- Knock out the air and split the dough in half.
- Roll out each half into a large rectangle and spread 1 tbsp of pesto over each half.
- Roll each rectangle into a long sausage and then wrap the two sausages around each other and form into a wreath shape.
- Make small cuts through a couple of layers along the top of the wreath to allow the layers to open up when proving.
- Prove for 1 hour.
- Slice the cherry tomatoes in half and push into the top of the wreath.
- Bake for 45 minutes or until golden and hollow sounding when the base is tapped.
Serve and enjoy!