Brie & Cranberry Tear-Apart Bread Wreath

1. Place the flour, yeast, sugar, salt and oil into a bowl. Mix together briefly then pour in the water and mix until it comes together as a shaggy dough. Cover and leave to rest for 10 mins.
2. Now, lightly oil your work surface and turn the dough out onto it. Knead for at least 10 minutes until it becomes smooth and elastic then into a ball and place into a clean, oiled bowl. Leave at room temperature for 1 hour, or until doubled in size.
3. Once the dough has risen, divide into 12 equal pieces and roll each into a tight ball. Place onto a lined baking tray in a circular wreath shape, leaving a small bit of room between each ball for rising. Cover with some oiled clingfilm and leave to prove for 40 mins-1 hr or until almost doubled in size.
4. Heat the oven to 230˚C/210˚C fan/450°F/ Gas Mark 8. When the dough is ready, place into the oven and bake the wreath for 25-30min
5. Make the garlic butter by placing the butter and garlic into a small pan and slowly melting. Remove from the heat and stir in the parsley and a pinch of salt and pepper.
6. Brush the wreath with the garlic butter whilst still hot from the oven and serve straight away with the brie, prosciutto and rocket in the centre of wreath for building your own mini sandwiches

4 cups bread flour, plus extra for dusting

2¼ teaspoons fast-acting (instant) yeast (1 standard packet)

1 teaspoon superfine sugar

2 teaspoons fine salt

1 teaspoon neutral oil (vegetable, canola, or sunflower)

1⅓ cups lukewarm water

Garlic Butter

3½ tablespoons unsalted butter, softened

1 garlic clove, very finely minced

¼ cup flat-leaf parsley, finely chopped

Sea salt and freshly ground black pepper, to taste

To Serve

Cranberry sauce

3½ oz brie, sliced (or any leftover cheese)

A few slices prosciutto or leftover Christmas ham

A handful of arugula

500g strong white bread flour, plus extra for dusting

7g sachet fast action yeast

1 tsp caster sugar

2 tsp fine salt

1 tsp neutral oil

325ml lukewarm water

For the garlic butter

50g unsalted butter

1 clove garlic, very finely chopped

10g flat leaf parsley, finely chopped

Sea salt and freshly ground black pepper

To serve

Cranberry sauce

100g brie, sliced, or any leftover cheese will work

A few slices of prosciutto or leftover christmas ham

Handful of rocket