Herb And Chutney Bread Wreath With Camembert

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  Step 1

  Combine the flour, sugar, salt and yeast into a mixing bowl. Make a well in the centre and add the 350ml lukewarm water. Gradually mix together to form a slightly sticky dough, then turn out onto a lightly dusted work surface and knead for 10 minutes or until smooth and elastic. Cover the bowl with a cloth and leave in a warm place for 1 hour or until doubled in size.

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  Step 2

  Line a cake tin with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a square, roughly 40 x 40 cm.

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  Step 3

  Spread the chutney over the dough.

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  Step 4

  Bring the 4 corners to the centre, then roll the dough and make a sausage shape.

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  Step 5

  Use a sharp knife to cut the dough into 8-10 even pieces. Place on the cake tin, cut-side up. Place the camembert case in the centre and place each pieces around the case. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins–1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.

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  Step 6

  Place the camembert in the case and stick rosemary and chopped garlics.
  Bake on the middle shelf in the oven for 35-40 mins until golden brown. Remove from the oven and place in the wooden board.
  Serve while the camembert is hot.

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Cooking with Kiara · 7 projects 3rd June 2021

Yes please!

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