Baked Brie and Bread Wreath

Ingredients 

· 3 1/3 cups (500g) Lighthouse Bread & Pizza Plain Flour

· 1 sachet (7g) Lighthouse Yeast & Bread Improver

· 2 tsp (10g) salt

· 2 tsp (10g) sugar

· 1 1/3 cups (330ml) lukewarm water

· 1 lightly beaten egg

· 250g Brie cheese (in wooden casing) or Camembert cheese

· 1 tsp of crushed garlic

· good pinch coarse sea salt

· drizzle olive oil

· 2 tbsp of fresh rosemary chopped

· 1 pomegranate (approx. 3 tbsp of pomegranate seeds) optional decoration

pizza tray 30 cm diameter

Method

Blend:

Combine flour, yeast, salt and sugar into a large mixing   bowl and mix together. Make a well into the center of the flour mix and add   the water. Mix with a wooden spoon until combined, then use your hands to   bring together to form a dough. Turn dough out onto lightly floured surface   and knead together for 8-10 minutes or until smooth and elastic. Alternatively   use a dough hook attachment or a stand mixer.

Shape dough into a ball and place in a clean lightly   greased bowl. Cover with lightly oiled cling film and leave in a warm place   for 45-60 minutes or until doubled in size.


Preheat:

Preheat oven to 200℃ fan forced or 220℃ conventional. Lightly grease or line your pizza tray.


Assemble:

Remove the cheese from any plastic and place bake into its wood   casing (alternatively you can use an oven safe small dish to place your   cheese in), position the cheese into the center of your lined pizza   tray. Score the top of the cheese with   a knife, make sure to only cut the rind and not to cut all the way through to   the bottom. Top your cheese with the garlic a small sprinkle of rosemary, and   drizzle lightly with a little olive oil.

Tip the proofed dough out onto your lightly floured bench   and roll into a log, cut into 5 equal pieces. Take each piece and divide by 5   again to give you 25 equal portions. Shape each portion into a small dinner   sized roll size, and place around the cheese to form a wreath. After   completing your first row of bread rolls continue to complete a second row, leave   small gaps in between to allow space to prove. Cover with lightly oiled cling   film and leave until it doubled in size (approx. 30 minutes).


Bake:

Before baking lightly brush your bread with the beaten egg,   sprinkle with coarse sea salt and rosemary sprigs. Bake for 20-25 minutes* or   until your rolls are a nice golden brown (tap on top and they should sound   hollow). Remove from the oven and leave to cool slightly.

*Time may vary depending on oven.


Decorate:

Garnish with pomegranate seeds to add a festive pop of   colour. Serve warm and enjoy!


Tip:

To add extra wow to your cheese, feel free to get creative   and substitute garlic with your own favourite cheese pairings. Our favorite   are fruit preserves, honey, cooked bacon pieces or fresh herbs such as   parsley.

Any extra bread rolls place on a separate baking tray, and   bake for 15-20 minutes and serve alongside the wreath.

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Baked Brie and Bread Wreath