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A Wreath For The Table: Bubble Bread

Try this festive wreath loaf filled with melted cheese and ham for your holiday gathering!


Every year I think it will be the one where we will get back to the true spirit of the season, and take time to appreciate the countless blessings in our life.  And yet, year in and year out I can’t help but get wrapped up in the show, only to find, when all is said and done, we’ve all missed out on the meaning and the message.

It’s so easy to become distracted by the hustle and bustle; real life doesn’t stop just because of the holiday. So much to buy, do and see-it becomes another full time job just trying to pull it all off. And then it’s over.

But it doesn’t have to be.

Christmas is forever, not for just one day,
for loving, sharing, giving, are not to put away
like bells and lights and tinsel, in some box upon a shelf.
The good you do for others is good you do yourself...
~Norman Wesley Brooks, "Let Every Day Be Christmas," 1976

In the spirit of the season, I am sharing a tried and true family recipe that is easy, fun and festive. This is called Bubble Bread, and resembles a Christmas Wreath, especially when sprinkled with fresh rosemary. Blessings to you and yours this holiday season, and Merry Christmas from my family to yours. I hope you enjoy breaking bread with your loved ones, enjoy!

Bubble Bread

2 packages bread dough
4 oz. Havarti Cheese, shredded
6 slices smoked ham, diced
3 T. butter
2 tube pans

*optional Tablespoon of fresh chopped rosemary

*Preheat oven to 375’. Each package of dough needs to be divided into 12 small dough balls. The easiest way to do this evenly is to cut open the package of dough and slice dough in half cross-wise, then divide the two sections in half. You should have 4 even sections; Take each one and split it into thirds. Once you have 12 even balls, take each one and spread it slightly in your hand, pinch a bit of ham and cheese, and stuff it into the center of the dough, wrapping the dough and pinching shut to seal. Continue this process until all are filled. Do the same to the next package of dough; you will now have 24 ham and cheese filled balls.

Melt the butter in a small dish. Lightly dip each ball into the butter, a little goes a long way. Place the balls evenly around the tube pans, 12 in each, alternate one at the top, one at the bottom and so on around the pan, (like a zig zag). *Sprinkle with rosemary or other fresh herbs.

Bake at 375’ for 30 minutes or until golden brown, transfer to platter. Your guests will enjoy pulling the pieces apart from the “wreath.”

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