Rosemary and Thyme are both native to the Mediterranean. They are commonly used in regional cuisines not solely due to their pleasant, invigorating smells but also due to their beneficial properties. Thyme is an ideal herb for cold winter months as it helps to fend off respiratory infections with its antimicrobial action. Rosemary is known for its stimulating effect on blood flow, memory improvement and can act as nerve tonic. So, in honour of the cold winter season and to give you some inspiration if you were planning on celebrating “Christmas in July”, here is a lovely recipe that is bound to keep your guests happy and healthy: 

Rosemary & Thyme Wreath Recipe: 

Ingredients: 

  • 500g bread flour (or just regular flour will do too if you don’t have any around)
  • ½ tsp salt
  • 150ml warm water combined with 100ml milk 
  • 2 tsp dried yeast 
  • 1 egg
  • 1 tbsp olive oil
  • 1 tsp dried thyme, plus extra for sprinkling on top
  • 1 tsp dried rosemary, plus extra for sprinkling on top

Method: 

  1. Add flour, salt and dried yeast into a large bowl and combine. Make a well in the centre. In a separate bowl, mix the water, egg, olive oil and the herbs. 
  2. Slowly add the wet mixture into the centre of the well and start mixing it into the flour mixture with a spoon. You may need to add a little extra water or flour at this point. Once a dough has formed, start working the dough with your hands. Take the dough out of the bowl and continue kneading for 5-10min until the surface is smooth and elastic. 
  3. Put the dough back into the large bowl, cover with a tea towel and let stand in a warm place for 1 hour or until it has doubled in size.  
  4. Lay the dough onto a lightly floured surface and divide it into 3 even pieces. Roll each into a rope with a diameter of roughly 5cm. Braid the 3 ropes into a wreath, pinch the ends and place onto a baking tray. Cover again with a tea towel for about 30min. 
  5. Preheat oven to 200°C. Optional: Brush the wreath with ½ tbsp of olive oil. Sprinkle some extra thyme, rosemary and course sea salt on top. 
  6. Bake for 30-40min or until golden brown. Remove from oven and place on a wire rack to cool. 
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