Baked Brie and Bread Wreath

A beautiful show-stopping appetizer/centerpiece that definitely should be present at all of your gatherings this holiday season!

1 1/2 cups milk
1/2 cup 1 stick unsalted butter
1/2 cup granulated sugar
2 1/4 teaspoons 1 package active dry yeast
1/2 cup warm water
3 large eggs lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
1 large egg whisked with splash of water
1 8-ounce wheel of brie
2 tablespoons fresh rosemary chopped
1 tablespoon coarse salt
1 cup fresh parsley leaves finely chopped
1 sprig of thyme finely chopped
2 sprigs of fresh oregano finely chopped
1/3 cup olive oil
2 tablespoons red wine vinegar
pinch fo salt and pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoon pomegranate seeds
1/4 cup fresh rosemary sprigs

• In a small saucepan, heat up the milk over medium-low heat until just scalded, about 3 to 5 minutes. Remove from the stove 
• Add the butter and all but 1 teaspoon of the sugar
• Stir until the butter has melted and the sugar has dissolved.
• Meanwhile combine the warm water, reserved teaspoon of sugar and the yeast. 
• Allow to sit until the mixture has foamed, about 10 minutes. 
• If the mixture doesn't foam up, toss and start again.
• In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt and half of the flour. 
• Combine on low until it is smooth, about 5 minutes. 
• Add the remaining flour, 1/2 cup at a time, mixing until the mixture comes together and forms a smooth ball that comes off the sides of the bowl. 
• Knead on high for about 7 minutes until smooth and elastic. 
• Place in a well-oiled bowl and let the dough rest in a warm spot until doubled in size, about 1 1/2 to 2 hours.
• Once doubled, punch the dough down to release the air and transfer to a work surface. 
• Cut into 46 or so even pieces (about the size of a golfball) 
• Keep covered with a damp kitchen towel. 
• Working with one piece at time, roll into a tight smooth ball by rolling the dough with the palms of your hands on the work surface.
• Place the wheel of brie in the center of a large round flat baking pan eg pizza pan.
• In a small bowl combine the parsley, thyme, oregano, olive oil, vinegar, salt, pepper and red pepper flakes. 
• Start lining up the roll dough balls around the brie in a single layer (in 2 rows), as snug as possible. 
• Cover loosely with plastic wrap and a damp kitchen towel 
• Let rest in warm spot for at least 45 minutes to 1 hour. 
• Brush the bread with egg wash and then sprinkle with chopped rosemary and coarse salt. 
• Spoon half of the parsley oil mixture on top of the brie. 
• The remaining rolls that didn't fit on the wreath pan, can be placed in a round cake pan and baked separately.
• Bake in a preheated 375 degree F oven until golden brown and puffed up, about 20 to 25 minutes. Remove from the oven and let cool slightly. 
• Garnish with the pomegranate seeds and rosemary sprigs. 
• Pour the remaining herbed oil mixture over the brie. 
• Serve warm and enjoy!

Recipe: The Candid Appetite