Wednesday, 22 July 2009

Baked Camembert and Bread

Baking a camembert whole is something I'd often seen in restaurants but I'd never tried it myself. I decided to give it a go as it can't be too hard; turns out it wasn't difficult at all.


  • 300g strong white flour

  • 20g butter, at room temperature

  • 1 tsp salt

  • 160ml water

  • 1 tsp yeast

  • 1 whole camembert

  • 1 tsp olive oil

  • 1 tsp garlic puree (or a clove chopped in half)

  • freshly milled black pepper



  1. Mix the flour, butter, salt, water and yeast in a bread maker on the dough setting. If you don't have a bread maker then mix it well and kneed with the palm of your hands for 5 minutes. Then leave it to rest in a warm place for 20 minutes. After this 20 minutes is up kneed it again for 5 minutes and return to the warm place for another 20 minutes. Repeat this once again but this time leave it for 40 minutes. After all this you should have a nicely risen bowl of dough.

  2. Pre-heat the oven to 220 degrees.

  3. Place the camembert in an oven proof dish and rub the olive oil over the cheese and the dish.

  4. Rub the garlic puree or clove over the outside of the camembert and season the top with the black pepper.

  5. Roll out the dough into two long batons and place in the dish next to the camembert. Texture the top by gently pressing it with your finger tips.

  6. Bake for 20 to 25 minutes.

Serves 2.

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