I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
What about red and green dough? Eh, even if the dough is colored inside, the crust ends up some shade of brown. (And green bread isn't all that appealing, anyway.)
What about add-ins? The most Christmas-tree like addition that came to mind was rosemary. I added thyme for a second flavor.
I also sprinkled some white rice flour atop the loaf before baking for a little "snow" effect.
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About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.