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Cranberry & Rosemary Wreath

Published: Updated:

2 Reviews

Total Time
Prep Time
2h 30m
Bake Time
Serves 10
Serves 10
A little effort

About the bake

It is a tradition at Christmas to adorn your door with a seasonal wreath so why not also your dinner table? This Cranberry & Rosemary Wreath is a truly wonderful bread to share with friends and family.

It is perfect for a Christmas gathering, or for a dinner party starter when served with soft gooey melted Camembert for dipping. This is also a great way to use up any leftover Cranberries after the festive period or simply enjoy any foodie cheese gifts that you might have received.

Looking for more festive recipes? Check out our Christmas bakes.

10 ingredients12 steps


    1. Step 1

      Place the yeast, flour, oil, salt and sugar together in a bowl before gradually incorporating the warm water. You may not need to use it all.

      Ingredients for this step

      • Allinson's Easy Bake Yeast (7g)
      • Allinson's Strong White Bread Flour (500g)
      • Walnut oil (1 tbsp)
      • Salt (1 tsp)
      • Billington's Unrefined Golden Caster Sugar (1 tsp)
      • Warm water (300ml)
    2. Step 2

      Bring together the ingredients until they form a ball and knead for 10 minutes until smooth and elastic.

    3. Step 3

      Leave the dough to prove in a warm environment until it doubles in size.

    4. Step 4

      Once the dough is ready, use your knuckles to knock back the dough, removing any air bubbles.

    5. Step 5

      Gently fold the dried cranberries and rosemary into the loaf and knead for a few minutes until the ingredients are evenly distributed.

      Ingredients for this step

      • Dried cranberries (75g)
      • Rosemary (A couple of sprigs)
    6. Step 6

      Roll the dough up into a tight cylinder, rolling it to seal the edge. Cut it almost in half lengthways, leaving one end just joined so it resembles a pair of legs.

    7. Step 7

      Twist the two dough lengths together then join the ends to form a Christmas wreath shape.

    8. Step 8

      Place inside a 9” circular baking tin.

    9. Step 9

      Cover your dough and allow to prove again until doubled in size.

    10. Step 10

      Preheat your oven to 200°c (180°c, gas mark 6)

    11. Step 11

      Lightly brush with egg wash and bake for 25-30 minutes or until baked throughout.

      Ingredients for this step

      • Egg (free range) (1)
    12. Step 12

      When ready to serve, warm your cheese in the oven ready for dipping.

      Ingredients for this step

      • Camembert (large) (1)


    • For the Bread

      • 500gAllinson's Strong White Bread Flour 
      • 7gAllinson's Easy Bake Yeast 
      • 1 tbspWalnut oil 
      • 1 tspBillington's Unrefined Golden Caster Sugar 
      • 1 tspSalt 
      • 300mlWarm water 
      • 75gDried cranberries 
      • A couple of sprigsRosemary 
      • 1Egg (free range) 
    • For the Decoration

      • 1Camembert (large) 


    • Large mixing bowl
    • Oiled cling film or damp tea towel (for proving)

    2 Baker Ratings

    Great recipe. Very easy to follow, lovely bread.

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    0 bakers loved this!

    Please change the font on the red numbers for the bread. It is so bad. The 5 actually looks lke a 6 and even with a magnifying glass that font is a 6. I really thought you had done 600g flour, but not so. The only reason I know it is a 5 is because no one does 76g of cranberry, 75 is the norm.

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