Tag: herb bread

Cakes & Bakes: Camembert bread wreath

Home-made Camembert bread wreath | H is for Home

What a great find this Camembert bread wreath recipe is! A few simple ingredients, straightforward process, delicious results! It comes courtesy of Jamie Oliver and it’s immediately gone into our “favourite breads” file.

Ball of bread dough | H is for Home Ball of bread dough, doubled in size | H is for Home

Preparation time is about 3 hours from start to finish, however the majority of this is proving time, so you can get on with other things while the dough proves.

Camembert round pierced with sliced garlic and sprigs of fresh rosemary | H is for Home

It’s a very flexible dish – perfect to serve at a drinks party, barbecue or sit-down dinner party. Served on its own or on the side of salads or pasta dishes. It looks fabulous when presented – and fills the room with hunger-inducing aromas.

12 small dough balls with round of Camembert at the centre | H is for Home 12 small dough balls - doubled in size - with round of Camembert at the centre | H is for Home

Easy, warm, tear & share bread dipped in the garlic & herb-infused melted cheese… stupendous! We wish we had ‘smell & taste-vision’ to offer you. This will become an oft repeated bread for us – we hope you can give it a go too!

A bite of bread with melted rosemary & garlic-infused Camembert | H is for Home

Home-made Camembert bread wreath | H is for Home

Click here to save the recipe to Pinterest

Camembert bread wreath
Serves 4
Prep Time
2 hr 45 min
Cook Time
30 min
Total Time
3 hr 15 min
Prep Time
2 hr 45 min
Cook Time
30 min
Total Time
3 hr 15 min
Ingredients
  1. 400g strong bread flour, plus extra for dusting
  2. 3.5g of dried yeast
  3. ½tsp salt
  4. 500ml tepid water
  5. 1 Camembert cheese round
  6. A couple of sprigs of fresh rosemary
  7. 1 clove of garlic
  8. A few glugs of olive oil
  9. ½tsp coarse ground or flaked saltHome-made Camembert bread wreath ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Put the flour, yeast and teaspoon of salt into the bowl of a food processor / stand mixer fitted with the dough hook
  2. Gradually pour in the water and combine for a few minutes until it comes together into a ball
  3. Leave the lid on/cover with a plastic bag and prove in a warm place for 1½ hours, or until the dough has doubled in size
  4. Line a large, circular baking tray/casserole dish with greaseproof paper and dust lightly with flour Remove the box base from the Camembert round and place it in the centre of the tray/dish
  5. Divide the dough into 12 equal pieces
  6. Roll each piece into a ball and place on the tray, building around the Camembert box to create your wreath shape
  7. Cover with a damp tea towel and allow it to prove for another hour
  8. Preheat the oven to 180°C/350°F/Gas mark 4
  9. Unwrap the Camembert round from its paper cover and cut the rind off the top leaving a 1cm rim (reserve the box for baking)
  10. Pick the tips off one of the rosemary sprigs and poke them into the top of the cheese
  11. Peel & finely slice the clove of garlic, drizzle with olive oil and poke these in too
  12. Sprinkle the cheese with a pinch of salt and black pepper, then pop it back into its box in the centre of the wreath
  13. Pick the tips off the other rosemary sprig and dot them between the dough balls
  14. Sprinkle with the coarse/flaked salt and drizzle with olive oil
  15. Place the bread wreath in the pre-heated oven and bake for 30 to 35 minutes, or until the Camembert is gooey and the bread is risen and golden
  16. Remove from the oven and brush with a little olive oil before serving
Print
Adapted from Jamie's Quick & Easy Christmas
Adapted from Jamie's Quick & Easy Christmas
H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Halloumi herb bread

Home-made halloumi herb bread | H is for Home

We’re making an unusual real bread recipe this time, for our weekly Cakes & Bakes feature; Halloumi herb bread.

Cubed halloumi and extra virgin olive oil | H is for Home Halloumi mixed with chopped basil and extra virgin olive oil | H is for Home

Classic halloumi is made with mint, and the original recipe called for 2 tablespoons of finely chopped fresh mint leaves and 4 tablespoons of finely chopped fresh parsley leaves. I bought a pack of halloumi from Lidl which was made with basil, so I tweaked the recipe accordingly.

Rolling the halloumi herb bread dough | H is for Home

Bakery Bits baked their halloumi herb bread in a Pullman loaf pan, a bit of kit which I don’t own, so I just used a common or garden loaf tin.

Rolled Halloumi herb loaf proving in its tin | H is for Home

A delicious, hearty, intensely flavoured loaf was the result. A suitable accompaniment for an endless number of dishes… meat, fish or vegetable based – rice, pasta, couscous or salad.

Baked Halloumi herb bread loaf on bread board | H is for Home

I had it again the following day, toasted on both sides under the grill – very satisfactory leftovers.

Click here to save the recipe for later!

Halloumi herb bread
Yields 1
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 5g/0.2oz dry yeast
  2. 175ml/6 fl oz warm water
  3. ¼tsp caster sugar
  4. 250g/9oz strong white bread flour, plus extra for dusting
  5. 25g/1oz strong wholemeal bread flour
  6. 4g/0.15oz salt
  7. 250g/9oz Halloumi cheese, cut into 1cm chunks
  8. 1 tbsp extra virgin olive oil
  9. 2 tbs finely chopped fresh basil leaves
  10. 3 spring onions, peeled and sliced fairly finely
  11. pinch of sea salt
  12. pinch of freshly ground black pepperHalloumi herb bread ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. In a small bowl, mix the yeast with 15ml/½ fl oz of the water at 30°C/86ºF and the caster sugar
  2. Allow to stand for about 15 minutes, until it has developed a slight froth on the surface
  3. Place the flour and salt in a large mixing bowl and stir to combine
  4. Add the yeast mixture and the rest of the water and use your hand or a dough whisk to mix everything together until there's no dry flour left and you have a shaggy dough
  5. Tip the dough out onto the work surface and knead for 10 minutes. By this stage the dough should be smooth and elastic
  6. Form the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean, damp cloth and leave at room temperature for 1-1½ hours
  7. While the dough is rising, put the Halloumi into a medium bowl with the olive oil, basil leaves and spring onions
  8. Season with salt and black pepper. Stir, then cover and leave for at least 30 minutes
  9. Prepare a 500g/1lb loaf tin by lightly greasing the sides and base with butter and dusting lightly with flour
  10. When the dough has almost doubled in size, gently tip it onto the work surface and press it out to form a rectangle three times the length and slightly wider than your loaf tin
  11. Spread the Halloumi and herb mixture evenly over the top of the dough
  12. Working from one of the long sides, roll the dough up like a Swiss roll. Press gently on the seam with your fingers to seal
  13. Place the roll of dough in the prepared loaf tin, cover and leave to prove for about 30 minutes
  14. Preheat the oven to 190°C /375°F /Gas mark 5
  15. Bake for 1 hour or until the top of the loaf develops a golden brown crust and the base makes a hollow sound when tapped
  16. Remove the loaf from the tin and place on a cooling rack
Notes
  1. Serve with tomato salad
Print
Adapted from Bakery Bits
Adapted from Bakery Bits
H is for Home Harbinger https://hisforhomeblog.com/