Baked Camembert with Tear ‘n’ Share Bread
Make your very own bread rolls to dunk in the melted camembert cheese.
Print Pin RateServings: 4
Ingredients
- 400 g Strong white bread flour
- 7 g Sachet of fast action yeast
- 2 tsps Salt
- 2 tsps Golden caster sugar
- 275 ml Tepid water
- 2 tbsps Olive oil
- 2 Sprigs of rosemary
- 2 tbsps Milk
- 2 tsps Poppy seeds
- 250 g Camembert
Instructions
- In a large mixing bowl, add the bread flour, yeast, golden caster sugar and salt. Mix well and make a well in the centre.
- Pour in the tepid water and olive oil, gradually mix with a wooden spoon until dough starts to form.
- Transfer the dough to a floured surface and knead for about ten minutes until it becomes smooth and elastic.
- Place the dough into a lightly oiled mixing bowl, cover with cling film and set aside to prove for 45 minutes or until it has doubled in size.
- Take the dough out and knead it again to knock all of the air out of it.
- Cut the dough into 9 equal sized portions and roll each one into a smooth ball.
- Place the balls in a circular pattern on a lined flat baking tray. Slice the top off of the camembert and place it in the centre of the rolls, leaving a little gap between to allow them to expand.
- Set it aside to prove for another 45 minutes.
- Meanwhile, preheat the oven to 220℃.
- Brush each bread roll with milk, then sprinkle over some poppy seeds.
- Scatter over some rosemary leaves then bake for 12-15 minutes.
- Remove it from the oven and leave it to sit for 5 minutes.
- Tear the bread rolls apart and dip them in the runny camembert.
