Bacon and tomato-ricotta pesto wreath bread ( part whole wheat with Tangzhong starter )

So far , we're enjoying a wonderful weather here these past few weeks . 

I told myself to make bread more often , now's great time for it .

The mind is willing but the body is not . 

 I've made this bread last year , a spin from Christine's Recipes Tangzhong wholemeal loaf . 

If you haven't tried making bread with Tangzhong yet , now is the time . 

And no complaining if you don't have a standmixer or a bread machine , I've made this bread manually.

I don't know if it was the wonderful weather when I made this bread that day , the dough is so easy to handle , I was expecting the dough to be quiet sticky at first but came out really easy to manage unlike the last time I've made it . But I had to add 1 tablespoon of warm water to make the dough a bit wet since after 5 minutes of kneading , the dough is a bit dry . 

And unlike last time , where I struggled to form a wreath , this time was such a breeze ! The trick is to make a long roll , so you need to roll the dough as long as you can . No problem with this dough since it is one of the most well-behaved dough I've ever encountered lol Okay , the rectangle is not really even , it looks more like a rough rectangle but still easier to roll without tearing . I used a silicon mat , so I didn't dust the surface with flour before rolling the dough , not even the rolling pin since the dough is not sticky at all .  

Initially , the filling is supposed to be Nutella but the bacon has been calling my name for quiet sometime so .... ^____^ '' 

Recipe adapted from Christine's Recipes

Makes a 9-inch wreath bread 

200 grams bread flour
150 grams whole wheat flour 
40 grams sugar
5 grams salt 
6 grams Saf-red instant yeast
110 grams milk , warm 
100 grams Tangzhong 
45 grams whisked egg ( from 1 egg , reserve the leftover for glazing the top of the dough ) 
40 grams unsalted butter , melted 

For the filling : 

2 tablespoons Tomato and ricotta pesto 
2 tablespoons snipped cilantro leaves and stems
2 rashers bacon , fry on both sides for few seconds , let cool then slice 

egg wash to glaze

* In a large mixing bowl , combine the 2 flours , sugar , salt and yeast , use a whisk to stir ingredients thoroughly . Make a well in the center , pour in the milk , Tangzhong , egg and butter . Use a spatula  or your hand to combine everything together until it forms a cohesive dough . 

* Tip in dough to the work surface , knead for about 15 minutes or until dough is soft and elastic .  Roll dough into a ball and transfer to a lightly-oiled bowl or container , turning once to coat the dough then cover with a plastic wrap . Leave to rest in a warm place for at least an hour , depending on the warmth of your kitchen/place , until double or triple in size . 

*  Transfer dough into the work surface , knead for few seconds then using a rolling pin , roll dough to about 18 by 12-inch rough rectangle . Spread the surface with pesto, scatter the bacon and the cilantro . Starting from the long side , roll the dough into a long log , seal the edges and both sides . 

* Cut the log/roll into two pieces , braid the two piece together , keeping the cut side up and seal the ends . Connect both ends to form a wreath .Transfer to a lightly-oiled 10-inch round pan , cover loosely with plastic wrap then let rest for about an hour , depending on the warmth of your place/kitchen , until double in size .

* Meanwhile , preheat oven at 180°C . 

* Brush the top of the dough with egg wash and bake for 30 minutes or until golden brown . Serve warm or at room temperature . 


  1. Oh my goodness, this is so Christmassy, and it looks GORGEOUS! I'm thinking of stealing this idea this Christmas ;)

    1. Cathleen , please do :D I'm planning to make a small version of it , maybe use a Nutella for filling this time .

  2. Oh Anne, I arrived first. Does that mean I get all of your beautiful bread, lol??? So festive, so delicious I'm sure. I'm glad you made it savory rather than with Nutella. It sounds heavenly!!! Thank you so much for sharing...Enjoy your weather:)

    1. Louise , sadly , you're late :D Bacon always takes precedence over Nutella , right ?! lol

    2. Most times, Anne. Unless of cpurse I'm having a Nutella craving that I can not shake, lol...

  3. Just gorgeous, Anne! I love this technique for making a unique and spectacular wreath! Not to mention yummy!

  4. Beauty, mate!

    Anne, you have made your bread wreath extremely well! I'm impressive!


  5. This is stunning! I baked a sweet version before, but love your savoury version so much MORE!

  6. Luckily your bread was well behaved and it came out with the perfect shape and sound good , hahaha..too bad, it has been raining everyday here, I have no mood to make any bread..

  7. Haven't seen something like this. But it looks gorgeous!

  8. beautiful ! looking at all your previous breads, even if the dough misbehaved, i'm sure the end result would still look good ! :))

  9. Hi Anne, wow... that's look extremely cute and pretty. Too good to be eaten. Well done and happy baking.

    Best regards.

  10. Perfectly done! I find tangzhong dough on the sticky side too, maybe should add more flour like you did huh!

  11. Hi Anne,
    Love your pesto wreath! We're organic herb growers who sell retail pesto sauces. Would you be willing to license use of the image and (adopted) recipe, for use on our web site? If so, kindly contact me at


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