Recipes CHRISTMAS TREE BREAD WITH BACON, ONION SPREAD, CUCUMBER AND CELERY SPREAD
CHRISTMAS TREE BREAD WITH BACON, ONION SPREAD, CUCUMBER AND CELERY SPREAD
Have a bit of fun with your food this Christmas! Turn a can’t-fail basic white bread recipe into a Christmas tree bread and serve it up with two fabulous cream-cheese based spreads.
- WHAT YOU WILL NEED -
- 700g bread flour (plus extra for sprinkling)
- 3 tsp Cape Herb & Spice GARLIC & HERB
- 10g sachet of dry yeast
- 500ml lukewarm water
- 1 egg white, whisked
- poppy, sesame and sunflower seeds
- METHOD -
CHRISTMAS BREAD METHOD:
Place the flour, yeast and Cape Herb & Spice Garlic and Herb seasoning in a large bowl and stir to mix. Add the lukewarm water to the dry ingredients and mix to form a dough. Knead the dough for 10 minutes. (If it is very tacky and sticks to your hands, simply dip your hands in flour a few times.) Shape dough into a ball.
Place the dough ball in another large bowl, lightly painted with vegetable oil so the dough does not stick to the sides. Cover with cling film and allow dough to prove for an hour until it has doubled in size.
Knock the dough back and form 15 equal-sized balls. Use the last bit of dough to cut out a star shape and a trunk for your tree. Pack the dough balls in a Christmas tree shape on a baking sheet lined with baking parchment. (NB: Do not let the balls touch, leave about 1cm between them. Once they’ve proved and baked they will touch and form one unit.) Add the star and trunk and you’re done. Allow the dough to prove for a further 45-60 minutes, then paint lightly with whisked egg white and scatter over seeds.
Pop the baking sheet into a pre-heated 200 ˚C oven for about 25 minutes until baked through and golden. This Christmas tree bread is really best made on the day you’ll serve it.
BACON & CARAMELISED ONION CREAM CHEESE SPREAD:
4 rashers back bacon, finely chopped
1 onion, finely chopped
½ Tbsp vegetable oil
1 x 250g tub of cream cheese
1 tsp Cape Herb & Spice Louisiana Cajun Rub
Fry the bacon bits until crispy in a non-stick pan, then drain on kitchen towel. Wipe the pan clean, add the vegetable oil and fry the onions over medium heat until golden and caramelised. Combine the bacon and onions with the cream cheese, add our Louisiana Cajun Rub spice and stir to mix thoroughly.
FOR THE CUCUMBER AND CELERY CREAM CHEESE SPREAD:
7cm piece of cucumber, seeds removed and diced very finely
1 stick of celery, diced very finely
1 x 250g tub of cream cheese
1 tsp Cape Herb & Spice Poké Spice
zest of one lemon, finely grated
finely sliced radish, to garnish
dill tips, to garnish
Mix all the ingredients together, spoon into a pretty serving dish and garnish with radishes and dill tips.
(Cook’s note: The cream cheese is very firm when it just comes out the fridge, so remove it half an hour before you serve it so it’s easier to spread. If you want your cream cheese spread to be a lot softer, simply stir a few tablespoons of milk into the spread to loosen it.)
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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