This is my party Pièce de résistance!
A great get-ahead starter that can be prepared hours in advance. Crusty artisan french bread stuffed with warm oozing camembert, coated with crispy prosciutto and flecked with sundried tomatoes. This is a rough and rugged tear & share not for the faint-hearted!
Pain de Camembert, best served in the company of friends!
Pain de Camembert
Pain de Camembert
Prep time
Cook time
Total time
A crusty artisan french bread stuffed with warm oozing camembert, coated with crispy prosciutto and flecked with sundried tomatoes. A rough and rugged tear & share not for the faint-hearted!
Author: Kaylie Kist
Recipe type: Bread
Ingredients
- Ingredients
- The Camembert:
- 1 Camembert
- 30g chopped Sun-dried tomatoes
- Fresh Thyme, basil and bay leaf
- Chopped garlic
- 20g Extra virgin olive oil
- Sea salt and cracked pepper
- Prosciutto ( approx. 6 slices)
- The Bread:
- 450 g strong bread flour
- 1½ tsp salt
- 7g easy bake dried yeast\20g fresh yeast)
- 30g olive oil mix (from the marinade used for the camembert) inc SD tomatoes
- 300 ml lukewarm water
Instructions
- Method: Camembert
- This isn’t a deal breaker if you don’t do this… but if you can: Prepare the cheese by piercing the top and bottom rind with a fork and remove any hard rind with a knife. Marinated in an airtight bag overnight using the olive oil, salt and pepper, fresh herbs, tomatoes, olives and garlic.
- Method: Dough Mix
- Add the flour and salt into a bowl and mix thoroughly
- Add the oil mix and rub completely through the flour
- Add the yeast and lukewarm water and mix in with your hands until all the flour from the side of the bowl, has been incorporated.
- The dough should be elastic and sticky – add a little more water if required
- Transfer the dough to a floured surface and knead for 6 minutes.
- Take out any hidden frustrations you may have on this dough – it can take it!
- Put the dough back into the bowl and leave to rise for a min of 2.5 hours in a warm place until doubled in size.
- Lightly grease a baking sheet. Return the dough to the floured surface
- To shape, slightly flatten until wide enough to place the prosciutto covered camembert in the middle with plenty of overhangs around the edges. Pull each outside edge towards the centre until the Camembert is totally concealed in the middle of the dough.
- Turn the dough parcel upside down onto the pre-greased baking sheet.
- Shape the dough and score gently with a sharp knife. 1cm in from the circumference, and draw an inner circle, scoring with the knife.
- Finally, Brush the top with egg white.
- Preheat the oven to 220°C/gas 8. Bake for 40 minutes until the bread has risen, the crust is golden brown, lift lightly to check the underneath has the same colour – give it another 5 min if in doubt. Transfer to a wire rack to cool for 10- 15 mins
- Best eaten when still warm!
- Top tip: Leftovers ( if you have any) can be used the next day for dunking in bowls of hot soup!
