LOCAL CHEF RYAN BROKENBROW'S RECIPE
Christmas Wreath Tear and Share Camembert
I love a gooey melted whole baked camembert! This recipe takes it to the next level with a homemade bread wreath to share on the table and tear and dip in the lava cheese fondue. Basically, this recipe is combining garlic dough balls and a whole baked camembert, is there anything not to like?
Ingredients
- 500g x Strong bread flour
- 1 tsp x Salt
- 7g x Fast action yeast
- 300ml x Luke warm water
- 5 x Crushed garlic cloves
- 1 x Egg yolk
- 1/2 tsp x Sea salt flakes
- 1 x Co-op rich and creamy camembert
- 2 x Garlic Cloves
- 2 x Sprigs of rosemary
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Mix all the dry ingredients together in a bowl and then add the water and work into a dough
Knead for 10 minutes
Cover and leave to rise in a warm place for 1 hour or until doubled in size
Knockback the dough and shape into 35-40g dough balls arranged in a wreath shape on a lined baking tray. The dough balls should be slightly touching but not to pushed together as they will expand when proving.
Leave to prove for 1 hour
Glaze with beaten egg yolk and sea salt
Bake 220C/fan 200C/gas 7 for 20 minutes
Whilst the bread is baking remove the camembert from packaging, cross score the top with a knife then stud with slices of garlic and rosemary
Add to the centre of the dough after the 20 minutes for a further 5 minutes until soft and gooey
Remove from the oven and serve warm. Be careful as the bread will be very hot. Serve with your Favorite chutney or try some Waggle and Hum Honey!
- This recipe is also great for using any leftover or stale bread!
