Holiday Peppermint Bark Bread
This amazing and delicious holiday peppermint bark bread is made with chocolate and peppermint and formed into a wreath. A must-try for holiday bread recipes!
Peppermint Bark Bread
An amazing bread recipe for your holiday celebrations, this is the perfect holiday treat for breakfast, brunch or dessert!
It can be really intimidating to use yeast but this recipe with the step-by-step photos creates a very easy experience.
The dough itself is very pliable and easy to manipulate that your family and friends will think you are an amazing bread maker after seeing this peppermint bark bread filled with decadent chocolate and bits of candy cane peppermint bark.
You will be amazed when you take this out of the oven. You won’t believe that you were able to create such an exquisite holiday bread! There’s nothing like the taste of fresh bread to wow your family and this loaf makes an amazing holiday gift!
This peppermint flavored treat was first made to be a part of the Christmas experience. It is believed that in 1670, a choirmaster at Cologne Cathedral handed this candy out to children at their living Nativity, to keep the kids occupied.
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How to Make Peppermint Bark Bread
In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine.
On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot until it has doubled in size, about 1-1/2-2 hours.
Melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready.
Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface.
Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
Starting with one of the long ends, roll the dough into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” of dough at the top.
This will serve as the starting point. Turn the exposed innards of the dough roll to face up and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece.
Join the ends of the dough to make a ring, pinching the ends together slightly. Place the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
Stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout.
Allow to cool slightly. Feel free to dust with powdered sugar once cooled.
Holiday Peppermint Bark Bread Recipe
Ingredients
- ½ cup whole milk, lukewarm
- ¼ cup sugar
- 2–1/4 teaspoons active dry yeast
- 2 cups all-purpose flour
- 2 large eggs, divided
- ½ teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- for the filling:
- 4 ounces semisweet chocolate
- ¼ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup powdered sugar
- 4 ounces peppermint bark (like Ghiradelli), finely chopped
Instructions
1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot until it has doubled in size, about 1-1/2-2 hours.
3. Melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready.
4. Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
5. Starting with one of the long ends, roll the dough into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” of dough at the top.
6. This will serve as the starting point. Turn the exposed innards of the dough roll to face up and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly. Place the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
7. Stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly. Feel free to dust with powdered sugar once cooled.
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