Brie Baked in Bread
- Serves 6-8
- 500g (1lb 2oz) white bread flour
- 300ml (½ pint) warm water
- 25g (1oz) fresh yeast
- Salt/sugar
- 2 tablespoon oil
- 2 cloves of garlic
- 2 sprigs of rosemary
- Ground black pepper
- Extra oil
- 1 whole mini Brie (about 7in diameter)
- 1 jar of apricot or similar chutney
- 1 egg for egg wash
Preheat the oven to 200C (400F, Gas mark 6).
Warm the flour and add the salt and pepper.
Dissolve the yeast in the warm water and add a pinch of sugar.
Wait for the mixture to fizz.
Chop the garlic and rosemary and add them to the flour.
Make a well in the centre and put in the oil.
Add the yeast mix to the flour and mix with a table knife until the water is absorbed.
Add a little more water if it is too dry or some flour if it is too wet.
Turn it out on to your work surface and knead to a smooth dough.
Put in a warm place to prove.
When it has doubled in bulk, knead until smooth and elastic.
Roll out the bread dough to a large circle big enough to enclose the whole Brie.
Place the Brie in the centre and spread the chutney generously over the Brie.
Wet the edges of the dough and fold it over the Brie and chutney.
Turn the whole parcel over onto an oiled baked baking sheet, brush with egg wash and put in warm place to prove.
When the dough has again risen place it in the oven for 35-45 minutes. Best served warm.