Chubble wreaths

This marks my first entry into a baking group called Aspiring Bakers. I'm so excited about this baking group. This group was started by Small Small Baker. What I like about this group is that the theme is so broad, you can really choose what you want to bake.

For the month of December, the challenge is to make something to do with Christmas. I feel like everything I have been baking this month has been for Christmas, but I decided to submit this very special Chubble Wreath. I've made chubble breads many times before because it's so delicious and everyone loves it. This wreath I made for my friend who is visiting from out of town. I know she prefers savory to sweet, so I decided to make this bread for her.

I made some changes to the "stuffs" in the chubble bread, adding bacon to the mix. I like the addition of bacon, and I think I might try adding jalapeno bits next time. If you would like to make your bread into a wreath, use a tube pan and line the edges of the pan with the bread bubbles. I've changed the recipe for hand mixed method for Miss W. If you would like the mixer method, it's here.

This is my entry for Aspiring Bakers #2 and December's Aspiring bakers is hosted by Jane at Passionate about baking.

Chubble Wreaths
adapted from Mrs Marv's
makes 2 wreaths
total time: 4.5 hours

Sponge:
1 tsp active dry yeast
1/2 c warm water (105°f to 115°f)
3/4 c unbleached all-purpose flour

1. Sprinkle yeast over the warm water in a large bowl, whisk it in, and let stand until creamy, about 10 minutes. Stir in the flour. Cover with plastic wrap and let rise until very bubbly and doubled, about 45 minutes.

Dough:
1 tsp active dry yeast
1 cup warm water (105°f to 115°f)
3 tsp olive oil
Sponge, above
3 1/4 - 3 1/2 cup unbleached all purpose flour
2 tsp kosher salt

1. Sprinkle yeast over the warm water in a small bowl, whisk it in, and let stand until creamy, about 5 to 10 minutes. Add the dissolved yeast and the olive oil to the sponge in the bowl; whisk until it's incorporated. Add in salt. Add 3 cups of flour and mix until a rough dough starts to form.

2. Turn the dough out onto a well floured board. Knead the dough until it is smooth and elastic. Adding flour a little at a time as needed to prevent sticking. It took me approximately 30 minutes to get the dough to be smooth and elastic. The end results should be a slightly sticky dough that's smooth.

3. Transfer to a bowl lightly coated with olive oil and cover with plastic wrap and let rise until doubled 1 1/2 hours, or so.

Stuffs:
8 – 10 oz cheddar cheese, shredded
1/4 cup freshly grated Parmesan cheese
1 bunch green onions, thinly sliced (about 10 stalks)
1 bunch of parsley, finely chopped (about 1/2 cup)
4 slices of bacon, cooked and cut into bits
1 1/2 tsp kosher salt
2 tsp garlic power
1 1/2 tsp dried oregano
1 tsp red pepper flakes
3 tbsp olive oil

1. Prep and toss together all stuffs ingredients in a large bowl. Coat the mixture with oil. Set aside.

2. Put a coating of stuffs in an empty wide bowl. Empty out bread on a non-sick surface. Shape into an flat rectangle, approximately 1/2″ - 1″ thick. Using a pizza wheel, cut loaf into inch wide strips. They do not need to be uniform. Then cut off one inch ends and put them into the stuffs bowl. Toss dough cubes into the stuffs mixture and gently coat them. Add in more stuffs periodically so that they stay separate.

3. Divide mixture into two tube pans. Be sure you grease each pan thoroughly to prevent sticking. The melted cheese sticks to the pan like crazy! Let rise until doubled, about 1 hour.

4. Preheat oven to 400°f. Brush top with olive oil and bake for 25-35 minutes or until golden brown.