The recipe given here makes something of a centrepiece which looks wonderful, however, this dough will also make a wonderful baguette if you shape it differently, should you not wish to faff around as I have.
Start by making your bread dough, add the dry ingredients to a bowl and stir to combine, add the water and mix with a fork until combined into a smooth dough, scrape out onto a floured work surface and knead for five minutes, return to the bowl and cover with a cloth, leave in a warm place to rise until doubled in size. When risen knock back on a floured work surface, with your hands form the dough into a long sausage, and join the ends to make a ring big enough for the camembert box to fit into the middle.
Using scissors cut slits in the edge of the ring almost to the centre without splitting the ring, wrap an empty camembert box in aluminium foil and place it in the centre, place the ring onto a baking tray and leave in a warm place to rise until almost doubled in size.
When risen brush the top with beaten egg and bake in a hot oven for 15 minutes. Remove from the oven and carefully extract the camembert box from the centre. Return to the oven for a further five minutes.
Meanwhile, remove the camembert from its box and remove the plastic wrapping, return to the box and place on a baking tray, lightly cut a cross in the rind on the top, and push two peeled cloves of garlic into the cheese, bake on a medium heat for 10 minutes until fully melted.
Put the bread on a board and place the cheese, still in its box, in the middle as in the picture. Add a smearing of chutney and serve, with a glass of red wine.
ingredients
for the bread150ml water
225g white bread flour
1 tsp salt
2tsp dried yeast
1 round camembert
2 cloves garlic, peeled
chutney, to serve
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