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Saffron Wreath Bread with Prosciutto Gruyere and Pesto

Saffron Wreath Bread with Prosciutto, Gruyere & Pesto Bliss

Experience the magic of Saffron Wreath Bread with Prosciutto, Gruyere, and Pesto, a stunning centerpiece for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup Water Lukewarm water to activate yeast
  • 1 pinch Saffron Threads Flavor and color
  • 1 cup Whole Milk Richness; substitute with non-dairy milk
  • 2 teaspoons Instant Yeast Leavening agent; substitute with active dry yeast
  • 3 cups Flour Bread flour recommended
  • 1 large Egg For enriching dough; use flaxseed egg for vegan
  • 1/4 cup Extra Virgin Olive Oil Adds flavor and moisture; can substitute with melted butter
  • 1 teaspoon Kosher Salt Enhances flavor; substitute with sea salt
Caramelized Onions
  • 2 tablespoons Extra Virgin Olive Oil Cooking fat
  • 2 large Yellow Onions Flavor base; can use sweet onions
  • 1 pinch Salt Enhances sweetness of the onions
Pesto
  • 1/2 cup Shelled Pistachios Nutty flavor; walnuts or pine nuts as substitutes
  • 1/2 cup Chopped Cilantro Fresh herb flavor; parsley as alternative
  • 1/2 cup Chopped Pitted Spanish Green Olives Saltiness; can substitute with black olives
  • 2 cloves Minced Garlic Flavor enhancer
  • 1/2 cup Extra Virgin Olive Oil For blending
  • 1 teaspoon Salt Elevates flavors in pesto
Additional Fillings
  • 1 cup Gruyere Cheese Creamy richness; substitute for mozzarella
  • 4 ounces Prosciutto Savory flavor; can substitute with vegetarian options
  • 1 large Egg For egg wash; milk and water as alternative
  • 1 cup Flour For dusting during assembly

Equipment

  • mixing bowl
  • Food processor
  • skillet
  • baking stone
  • Cake pan

Method
 

Dough Preparation
  1. Combine saffron threads with lukewarm water, steep for about 10 minutes.
  2. Stir in whole milk, instant yeast, and 1 cup of flour, then let rest for 20 minutes.
  3. Add remaining flour, olive oil, and salt, mixing until a smooth dough forms.
  4. Cover the dough and refrigerate overnight.
Caramelize Onions
  1. Heat olive oil, add sliced onions and salt, cooking for about 40 minutes.
  2. Remove from heat and cool.
Make Pesto
  1. In a food processor, combine pistachios, cilantro, olives, garlic, and salt; blend until coarsely mixed.
  2. Slowly drizzle in olive oil until a coarse pesto forms.
Assemble the Wreath
  1. Roll out the dough, spread caramelized onions and pesto over it.
  2. Sprinkle gruyere cheese and prosciutto on top, roll into a cylinder, and form a wreath shape.
  3. Let it rise at room temperature for 45 minutes.
Bake the Wreath
  1. Preheat oven to 400°F, brush the wreath with egg wash.
  2. Cut slits on top, bake for 25-35 minutes until golden brown.
  3. Cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container for up to 3 days or freeze for a month. Thaw and reheat before serving.

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