I've absolutely no idea why I decided to line my Camembert Baker with baking paper, it seemed like a good idea at the time. Afterwards I realised it was a rubbish idea.....I couldn't take a decent photograph of the bread because of the paper and we had to fight to get the Camembert off the baking parchment because the molten cheese had glued itself well and truly on.
The baker serves two purposes, it helps to keep the risen dough in shape and when the bread is nearly baked the cheese can be placed in the baker to cook into a molten lava.
The dough was made in my new and amazing Panasonic SD-ZB2502 breadmaker and it's all so easy to do.......this recipe however isn't from the book supplied with the machine but from my previous Panasonic breadmaker recipe book.
Breadmaker Recipe
500g strong white bread flour (I used Carr's)
1tsp fast action dried yeast
1½ tsp salt
1 tbsp sugar
25g butter
2tbsp milk powder
300ml water
To decorate:
1 egg beaten
4 tsp mixed seeds
Box Camembert
White Vermouth
1. Add the ingredients to the bread pan in the order recommended for your bread machine. Set to dough.
2. When dough is ready remove from the bread machine. Divide the dough into three equal pieces and roll each piece into a sausage shape 60cm long. Press the three rolls together at the end and plait the dough together.
3. Grease a large baking tray and place the Camembert baker into the centre of the tray, grease the outside of the baker. Wrap the plait around the outside of the baker and join the ends up to make a continuous plait.
4. Cover with oiled baking parchment and prove for 20 minutes.
5. Preheat the oven to 180oC Fan.
6. Brush the dough with beaten egg and sprinkle the seeds over, bake for 25 minutes. Remove the bread from the oven, place the cheese in the baker, cut a cross in the middle of the cheese and pour over the Vermouth. Return the bread to the oven for 10 minutes or until the cheese has melted.
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