# What you'll need:
→ Bread Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) instant dry yeast
03 - 1 tsp granulated sugar
04 - 1 tsp salt
05 - 1 cup warm water
06 - 2 tbsp olive oil
07 - 1 large egg (for egg wash)
→ Spinach Dip
08 - 7 oz frozen chopped spinach, thawed and squeezed dry
09 - 7 oz cream cheese, softened
10 - 3.5 oz sour cream
11 - 2 oz grated Parmesan cheese
12 - 3.5 oz shredded mozzarella cheese
13 - 2 garlic cloves, minced
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
16 - 1/2 tsp onion powder
17 - 1/4 tsp ground nutmeg (optional)
→ Decoration (optional)
18 - Cherry tomatoes or olives for eyes and nose
# Method:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 45–60 minutes until doubled in size.
02 - In a mixing bowl, blend cream cheese, sour cream, Parmesan, mozzarella, minced garlic, salt, pepper, onion powder, and nutmeg. Stir in chopped spinach until evenly incorporated. Set aside.
03 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Punch down risen dough and divide into two portions: one larger for the ring, one smaller for antlers. Roll the larger piece into a thick rope and form a 9-inch diameter ring on the baking sheet. Shape the smaller portion into branched antlers and attach securely to the ring. Cut a slit along the top of the ring and fill gently with the spinach dip.
04 - Brush the dough with beaten egg for a golden finish. Bake for 25–30 minutes until bread is golden brown and cooked through, and the filling is bubbling.
05 - Optionally, place cherry tomatoes or olives as eyes and a nose to create the reindeer’s face.
06 - Present the bread warm. Guests can pull apart sections and enjoy the creamy spinach dip alongside.
