Fresh Milled Christmas Tree Garlic and Herb Bread

There’s something about the holiday season that calls for extra-special treats, and that’s where this Christmas tree garlic and herb bread comes in. Imagine a festive loaf, in the shape of a Christmas tree, bursting with the enchanting aroma of fresh garlic, herbs, and parmesan. Using fresh milled flour adds a rustic, genuine touch that transforms the bread into more than just a side—it becomes the star of the table. Baking it may require a bit of patience, but the rewarding aroma and celebratory look make every step fun and worthwhile. Whether you’re a seasoned baker or trying something new, this bread is sure to put you in the holiday spirit.

Course Breads

Cuisine American

Keyword christmas tree garlic and herb bread

Prep Time 1

Cook Time 20

Rise Time 1 30

Total Time 2 50

Servings pieces

Calories 463kcal

Ingredients

Dough:

1 1/2 cups warm water 330 grams
2 teaspoons salt
1/2 cup olive oil 100 grams
1/2 cup honey 130 grams
2 teaspoons lemon juice
5-6 cups fresh milled flour - I like to use a blend of 50/50 hard red and hard white wheat for this recipe 675-810 grams
1 tablespoon instant dry yeast

Garlic Butter:

5 cloves of garlic
3 tablespoons fresh herbs sage, basil, oregano or 3 teaspoons dried herbs
2/3 cup shredded parmesan
½ cup softened butter 115 grams

Instructions

Combine the wet ingredients and salt in the bowl of a stand mixer (water, salt, oil, lemon juice and honey).
Next add half your flour. Mix until well combined.
Allow the dough to rest in the mixer for 10 minutes before proceeding. This will make a softer loaf and helps to hydrate the fresh flour.
Add yeast and the rest of your flour. I like to add the flour slowly, 1/2 cup at a time and watch how the dough reacts. You don’t want to add too much flour. Add just enough to where a soft dough forms and the dough begins to pull away from the sides of the bowl.
Knead dough until smooth and elastic. This takes about 6-8 minutes with a mixer and 10+ minutes if you are kneading by hand. Do the window pane test to ensure the kneading has been done properly.
Move the dough to a large bowl and place somewhere warm. I like to use my barely warmed oven (preheat for a few minutes and then turn it off). Allow the dough to rise until double in size, in a warm spot that takes 30-45 minutes. If rising on the counter, cover the dough and it may take longer to double in size.
Prepare the garlic butter by mashing garlic, herbs, and cheese into the butter until thoroughly combined.
Preheat the oven to 400 degrees F.
Turn the dough out onto a lightly oiled surface and divide in half.
Roll into about a 16x12 inch rectangle, relatively thin. On a large piece of parchment paper, roll the other half into the same size rectangle.
Place the first rectangle on top of the rectangle that is on the parchment paper. Then, starting at each corner on the short edge of the dough, make a cut to the center of the top of the dough, making a triangle.
Lift up the top layer on the bottom half of the tree and spread out some of the garlic butter.
Fold that piece back down, then pull down the top half of the dough and spread it with garlic butter. Reserve 2 tablespoons of the garlic butter.
Use a pizza cutter or knife to cut “branches” on either side of the tree, leaving about 1-2 inches of space in the middle for the trunk. Go all the way to the top, making sure the cuts are shorter as you go up.
Pull each piece out and twist them up 1-3 times.
Use a pastry brush to brush the reserved garlic butter over top of the tree.
Bake in the oven for 15-18 minutes, until it turns golden brown.

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