with Cranberry Spinach ‘Wow’ Dip
I learned something new this week.
I had been baking bread the last month or so, and sometimes the yeast didn’t activate. I couldn’t figure out why. I knew the date on the yeast was good. I even went out and bought new yeast, yet I sometimes got no action and ended up throwing it out.
Finally one day while I was walking the dogs (where I get my best thinking done!), it dawned on me that it is colder in the house now and the metal mixing bowl on my relatively new KitchenAid is a colder temperature than it was in the summer or even fall.
So I did a little experiment.
I heated water in the microwave, measured the temperature (like I always do) and poured it into the metal bowl. I measured the temp again in the bowl and it had immediately dropped 7 degrees! So when I thought my water was 105˚-110˚F, it was actually less than 105˚ and not hot enough to activate the yeast. I tell ya, it was a joy to get that mystery solved!
So on to holiday festivities.
This wreath makes a great alternative to rolls at the holiday table. And the center makes a handy spot to house dips (such as my Cranberry Spinach ‘Wow’ Dip recipe below), herbed butter or oil, spreads or fruit. I got the idea for the dip from Susan Stamberg on NPR. Every year since 1971, she reads the recipe for her mother-in-law’s Cranberry Relish on the air to her fans who clamor for it at holiday time. The first time I tasted it, I said ‘Wow’! It’s zippy and bursting with flavor, and goes great with this bread. Guests can tear a ball off the wreath and dip into the dipping vessel–what fun!
- 4 cups tightly packed fresh spinach
- 1½ cups water
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 20 ounces all-purpose flour
- 2 teaspoons salt
- sugared cranberries for garnish
- Place 4 cups spinach and 1½ cups water in a medium saucepan over high heat. Wilt the spinach by pressing and stirring it into the water as it cooks, about a minute or 2. Press the spinach into a sieve with the back of a spoon and put the reserved water in a mixing bowl. When the temperature of the water reduces to 105˚F-110˚F, add the yeast and 1 teaspoon sugar and stir. Wait 10 minutes to make sure the yeast is active (see my episode of Homemade Bread Dough for more details). In the meantime, chop the spinach. When you see the yeast foaming on top of the water, stir in the spinach. Mix in flour, then 2 teaspoons salt.
- When the dough starts to pull away from the sides of the bowl, turn it out onto a floured surface and knead for 10 minutes. Coat interior of a large bowl with the oil. Place dough in the bowl. Flip dough over and cover with a clean, moist towel. If the dough looks like it might rise above the bowl rim, loosely cover with plastic wrap and then the towel. Put in a warm place until dough has doubled in size, about an hour to 1½ hours. Punch down dough and allow it to relax, covered, for 15 minutes.
- Preheat oven to 375˚ F. Place an 8-inch round cake pan on a cookie sheet covered in parchment paper or a baking mat. Cut dough into golf ball-sized pieces* with scissors and roll into balls. Using the cake pan as a guide, place the balls around the perimeter of the pan. Remove the pan and add another circle of balls inside the circle that you just made. With scissors, make vertical and horizontal slits in the balls to give the wreath a more realistic look. Add another circle of balls on top of the 2 circles and make slits in that layer of balls. Cover with a towel and let rise ½ hour.
- Bake in a 375˚F oven for 15-25 minutes, depending on the size of the pieces of dough. Cool on a wire rack.
- To serve, place wreath on a platter and decorate with sugared cranberries (see my episode of how to make Sugared Cranberries). Place a bowl of dip (see recipe below for my Cranberry Spinach 'Wow' Dip), spread, fruit, herbed butter or oil, or anything you would like to eat with the bread, and place it in the center of the wreath. Guests may then pull a ball from the wreath and enjoy!
Cranberry Spinach 'Wow' Dip (inspired by Susan Stamberg's Mother-in-law's Cranberry Relish )
3 cups tightly packed fresh spinach
2 tablespoons water
¾ cup fresh cranberries, washed
1 shallot, coarsely chopped
1 cup light sour cream
1 cup light mayonnaise
1½ teaspoons prepared horseradish
2 tablespoons sugar
pinch salt
Place 3 cups spinach and 2 tablespoons water in a medium saucepan over high heat. Wilt the spinach by pressing and stirring it into the water as it cooks, about a minute or 2. Squeeze the spinach tightly in a paper towel and place in a food processor. Add cranberries and shallot. Pulse a few times until all ingredients are chopped. Add sour cream, mayonnaise, horseradish, sugar and salt. Pulse a few more times to combine all ingredients. Refrigerate for a couple of hours to allow the flavors to greet one another. Serve with meat, crackers, or of course, Holiday Spinach Bread Wreath!Watch video here:
Can’t see video? Watch it here: Holiday Spinach Bread Wreath
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I never would have thought of cranberry and spinach in a dip!! your bread is gorgeous too! Thanks for sharing at Foodtastic Friday!
Can’t get enough cranberry so I had to pin this.
Thanks for linking up! I am following via Facebook, Twitter, & Pinterest. I did remove your spice cake as you linked it last week.
This looks delicious. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.
Looks so beautiful and delicious!
Love the beautiful presentation and the cranberries with the spinach. Would love for you to share on Thursdays Treasures.
Your bread wreath is so pretty. Thanks for sharing the recipe for the dip. I have cranberry and spinach in the fridge.
So beautiful and delicious looking! Thanks so for sharing this at Diana’s Pin Me Party. 🙂 It’s pinned! 🙂
Weird about the yeast. this wreath and dip must make an incredible center piece at a party. Thanks for sharing it on foodie friday and Merry Christmas.
Thanks Diane, Merry Christmas to you too!
Wow, your bread and wreath look both beautiful and so yummy! Thank you so much for sharing at A Bouquet of Talent. Wishing you and your family a very Blessed and Merry Christmas!!
Thank you Kathy, and Merry Christmas to you as well!
What a beautiful decoration that would make for a table centerpiece! Looks so yummy. Thank you so much for sharing it at SHOW-licious Craft Showcase!
Have a wonderful holiday,
Marti
Following you now on Pinterest, too! 🙂
Love this! What a creative and festive idea!
Hmmm… I never would have thought to put spinach and cranberries together. I bet that is a wonderful flavor profile. ‘Gonna have to try it! Thanks for sharing this recipe with Wednesday’s Adorned From Above Blog Hop! -Marci @ Stone Cottage Adventures
This is so beautiful and would be great for NYE! When I make the dip instead of using light mayo I am going to try Greek yogurt. I am trying to cut calories where ever I can.
Millie, I think that sounds awesome. Let me know how it turns out!
Never thought to add cranberries to spinach dip. Looks interesting! Thanks for sharing at Wicked Good Wednesdays!
Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
Happy New Year!
Miz Helen
Love this recipe, and your video is wonderful and so helpful! I think the combo of the cranberries and spinach sounds amazing, and I can’t wait to give it a try! I would love if you would stop by and share this at Celebrate It! It is a weekly blog party where we celebrate the wonderful things in our everyday lives. I hope you will stop by and take a look!
http://thefreshmancook.blogspot.com/2014/12/celebrate-it-blog-party-21.html