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Place 4 cups spinach and 1 1/2 cups water in a medium saucepan over high heat. Wilt the spinach by pressing and stirring it into the water as it cooks, about a minute or 2. Press the spinach into a sieve with the back of a spoon and put the reserved water in a mixing bowl. When the temperature of the water reduces to 105?F-110?F, add the yeast and 1 teaspoon sugar and stir. Wait 10 minutes to make sure the yeast is active (see my episode of Homemade Bread Dough for more details). In the meantime, chop the spinach. When you see the yeast foaming on top of the water, stir in the spinach. Mix in flour, then 2 teaspoons salt. When the dough starts to pull away from the sides of the bowl, turn it out onto a floured surface and knead for 10 minutes. Coat interior of a large bowl with the oil. Place dough in the bowl. Flip dough over and cover with a clean, moist towel. If the dough looks like it might rise above the bowl rim, loosely cover with plastic wrap and then the towel. Put in a warm place until dough has doubled in size, about an hour to 1 1/2 hours. Punch down dough and allow it to relax, covered, for 15 minutes. Preheat oven to 375? F. Place an 8-inch round cake pan on a cookie sheet covered in parchment paper or a baking mat. Cut dough into golf ball-sized pieces* with scissors and roll into balls. Using the cake pan as a guide, place the balls around the perimeter of the pan. Remove the pan and add another circle of balls inside the circle that you just made. With scissors, make vertical and horizontal slits in the balls to give the wreath a more realistic look. Add another circle of balls on top of the 2 circles and make slits in that layer of balls. Cover with a towel and let rise 1/2 hour. Bake in a 375?F oven for 15-25 minutes, depending on the size of the pieces of dough. Cool on a wire rack. To serve, place wreath on a platter and decorate with sugared cranberries (see my episode of how to make Sugared Cranberries). Place a bowl of dip (see recipe below
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving