A Cheese Bread Wreath (SRC)

It is SRC (Secret Recipe Club) reveal day…. woohoo

For those who aren’t aware – I joined the Secret Recipe club a few months back – whereby bloggers are allocated to a group and on a monthly basis, we get allocated another bloggers website for which we need to find a recipe, re-create it and publish it on an assigned date (and time)!


This month – I got the amazing Chef in Disguise… Seriously, this woman had me in absolute awe!

chef in disguise

Not only is Sawnson a orthondondist (fancy dentist :)) but she is also an amazing cook & baker – with her blog showcasing some amazing technical skill! PLUS she is also mom to 2 children… so basically wonderwoman…. full-time job, mom AND phenomenal in the kitchen! Just to prove my point – she is part of clubs called the “daring cooks” & “daring bakers” – whereby they challenge each other to make “more” difficult bakes than the average person can handle – particularly impressed with her chimney cake, Nutella twists & Schichttorte (layered cake).

I really can’t describe how difficult it was for me to decide on which recipe from her blog to choose…. but I finally got won over by her delicious looking cheese bread wreath…. however, my biggest mistake was not using her recommended egg wash and therefore my egg wash made my wreath a lot browner than it should have! I did also only use one type of cheese (cheddar) while her recipe called for 2 types… But all in all – it looked slightly different (aka – not as professional as hers, but I can still say that it tasted Great! A bit of a brioche experience with the surprise savoury influence in the inclusion of the cheese & herbs … Mmm

I would definitely make this again – but I would either use her proposed egg wash or omit having an egg wash at all…



1/4 cup (60 ml) warm water
3/4 cup warm milk
1 egg
1/4 cup (57 gram) butter, softened
1/4 cup (50 gram) white sugar
1/2 teaspoon (2 grams) salt
450 gram all-purpose flour
2 teaspoons (8 grams) dry yeast
1 egg
2 cups grated cheese (I used an English cheddar cheese but you can also use Mozzarella or any firm salty cheese)
sprinkling of mixed herbs

  • In one bowl whisk egg, milk, water, sugar, butter and yeast. Set aside
  • In another bowl sift the flour with the salt
  • Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough. (it starts out quite wet, but I added another sprinkling of flour and it came together beautifully after about 5-10min)
  • Place the dough in a bowl brushed with some oil.
  • Cover the dough and leave it in a warm place to double
  • Turn the dough out onto a lightly floured surface & using a rolling pin, roll into the shape of a rectangle
  • Spread cheese into rectangle (leaving about 2cm around the edges)
  • 15
  • Roll the dough up (starting from the long side) until you make a long roll
  • Join the ends together (and attempt to pinch together)
  • 14
  • Using a knife (or scissors) – cut the dough at 5-8cm spaces about 2/3rd of the way through
  • Turn the slices so that the circles face upwards (approx. 90 degrees)
  • 13
  • Brush the dough with your egg wash
  • 12
  • Allow wreath to rest for 15min
  • Bake for 270C for 5min & then reduce temperature to 200 C for a further 15-20min


My top went brown very quickly in the first 5min – so I placed a piece of foil on the top for the rest of the baking.

click here fora 1pager printer friendly version.

Linking to the HOST


13 thoughts on “A Cheese Bread Wreath (SRC)

  1. Oh, wow!! I think your bread is absolutely STUNNING!! I actually LOVE the deep, dark, rich color, myself! 😀 You did a beautiful job!! (SRC member)

    • thanks Kelly – as part of SRC – you always know what the finished product should look like, so I was a bit nervous…
      Having said that – it tasted awesome… so the darker top didn’t worry me as much after that 🙂

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