Name: Brie and Cranberry Tear & Share Christmas Tree Bread
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Ingredients: 1 1/4 teaspoon Dried Yeast; 550g Strong White Bread Flour; 2 teaspoon Salt; 1 teaspoon Sugar; 2 tablespoon Olive Oil; 310ml Water; 150g Brie; 4 tablespoon Cranberry Sauce; 25g Parmesan, grated; 2 Sprigs of Thyme, leaves only

Gather friends and family for a festive and delicious treat - Brie and Cranberry Tear & Share Christmas Tree Bread! This pull-apart bread makes the perfect sharing appetiser.

Brie and cranberry Christmas tree bread.

This Brie and Cranberry bread is super easy to make but really tasty too. The dough comes together quickly in the bread maker using basic ingredients like flour, yeast, salt and water. No bread maker? No problem, you can easily mix it by hand using this recipe and omitting the olives, garlic and fennel seeds!

I wanted to create a festive filling that really captures the flavours of the season. Brie and cranberries was the perfect combo - creamy and tart. Arranging the pinwheels in a Christmas tree shape makes it a really eye-catching centerpiece for your festive table too.

Serve it warm from the oven for the best experience. I recommend having a pot of chestnut soup on the side - the ultimate cosy winter meal. You really couldn't polish this whole loaf off yourself, but you'll definitely want to!

Festive Brie and Cranberry Pinwheel Christmas Tree

Ingredients

1 1/4 TSP Dried Yeast

550g Strong White Bread Flour

2 TSP Salt

1 TSP Sugar

2 TBSP Olive Oil

310ml Water

150g Brie

4 TBSP Cranberry Sauce

25g Parmesan, grated

2 Sprigs of Thyme, leaves only

Instructions

Step One: Put the yeast, flour, salt, sugar, oil and water in your breadmaker and put it on a 'tear and share bread dough function'. On my Panasonic bread maker it's program 16. Alternatively, if you don't have a breadmaker make the dough by hand.

Step Two: Once the dough has been made, roll it out to about 46 x 26cm on a floured surface.

Step Three: Spread the cranberry sauce over the rolled out dough then cut thin slices of the brie and lay them across the dough. Sprinkle over the thyme and Parmesan.

Step Four: Roll the dough up like a swiss roll (on the short edge) then cut into 3cm slices. Lay the slices into a Christmas Tree formation on a baking tray lined with baking paper and leave to prove for 30 minutes.

Step Five: Pre-heat the oven to 220°c/200°c Fan. Bake for 12-15 minutes and serve warm with soup or let the bread cool then freeze for use at a later date.