Method
1
Whisk the flour, yeast, sugar, and salt in a large bowl.
2
Pour in the warm water and olive oil.
3
Mix until a rough dough forms.
4
Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes.
5
Knead in the cheddar, parsley, and chopped rosemary.
6
Place the dough in a lightly oiled bowl.
7
Cover the bowl and let the dough rise until doubled, about 1 hour.
8
Line a baking sheet with parchment paper.
9
Turn the dough onto a lightly floured surface.
10
Roll the dough into a long rope.
11
Shape the rope into a ring on the prepared baking sheet.
12
Pinch the ends together to seal the ring.
13
Cover the ring and let it rise for 25 minutes.
14
Heat the oven to 190°C (375°F).
15
Brush the dough with the beaten egg.
16
Bake until deep golden and cooked through, about 25 minutes.
17
Transfer the bread to a wire rack.
18
Sprinkle the warm bread with grated Parmesan.
19
Arrange the cranberries and rosemary sprigs around the wreath on a serving platter.