Bread wreath

We chosen to braid it, form it into a ring, and top it with colorful sprinkles; but feel free to embellish and decorate it however you'd like

ingredients :

• 120g Unbleached Flour
• 113g cool water
• 1/8 teaspoon instant yeast

• 269g Unbleached Flour
• 1 1/4 teaspoons salt
• 2 teaspoons SAF Gold instant yeast, for best rise; or regular instant yeast
• 67g granulated sugar
• 57g unsalted butter, at room temperature
• 2 large eggs
• 1 large egg yolk
• 1/4 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract + 1/4 teaspoon orange oil
• 1/4 teaspoon ground anise seed, optional
• grated peel of 1 large orange

• 113g confectioners' sugar, sifted
• 28g to 43g orange juice or milk
• sprinkles or nonpareils, for decorating

directions :

1: To make Tastefully simple bread recipes: Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.

2: Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. We don't recommend preparing this dough by hand, as it's quite sticky and challenging to bring together.

3: Grease a large bowl and let the dough rise for 1 to 2 hours, until it's noticeably puffy. If you've used SAF Gold instant yeast, the rising time will be shorter.

4: Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18"-long rope. Braid the ropes together, and connect the two ends to form a wreath.

5: Cover the wreath and allow it to rise until puffy, about 1 to 2 hours (again, SAF Gold will work faster). Towards the end of the rising time, preheat the oven to 375°F.

6: Bake the wreath for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F.

7: Remove the wreath from the oven, and transfer it to a rack to cool.

8: To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.

9: Drizzle the glaze onto the cooled braid, then decorate with sprinkles, if desired.