Camembert and Cranberry Pull Apart Bread
Christmas Day may be over but now begins the holy days of cheese and if you’re anything like us there’s potentially more cheese in the house than is legal and you need to find ways to use it up, because apparently snuffling cubes every time you open the fridge door is frowned upon.
This cute little pull-apart bread with its pockets of cheese, cranberry sauce and leftover Christmas chutney is a great way to use up at least some it. It’s soft and floofy and messy, pretty much describing myself there but here we are and now that we’re here we may as well carry on eating until we’re fully cheese.
For the dough
- 600g strong white bread flour
- 400ml water – slightly warm is best
- 1 packet of fast action dried yeast (equivalent of 7g)
- a teaspoon salt – I use Cornish Sea Salt
- 1 teaspoon sugar
- 1 teaspoon extra virgin olive oil
For the filling
- 1 Camembert – cut into 24 cubes
- 1 jar cranberry sauce
- 1 jar Christmas chutney – I used this lovely stuff from DukesHill
- Runny honey
You will also need a large plastic container with a lid, and a little more olive oil.
I’m using a 1lb loaf tin which I’ve lined with some baking parchment.
Place the ingredients for the dough into the large bowl of a stand mixer and mix until combined well. Use the dough hook attachment to knead for 10 minutes. (This can of course be done by hand)
Place the dough into a well oiled plastic container with a lid and set aside in a warm place for an hour or until doubled in size.
Flour your work surface and tip the risen dough out onto the flour. Using your hands gently stretch the dough out into a rectangle measuring roughly 30cm x 38cm. With a sharp knife cut the dough into 24 rough squares.
Place a dollop of cranberry sauce into every other square and a dollop of chutney into the remaining 12 squares. Place a cube of Camembert into the centre of each square.
Pull up the corners of each dough square to cover the cheese and the sauce, then gently roll the dough in your hands to form a rough round, cheese and sauce-filled dough ball.
Once you’ve done all 24, place them randomly into the lined loaf tin, cover in a tea towel and set aside for 30 minutes whilst you preheat the oven to 200C (fan) 360F
Bake for 50 minutes until the dough has risen and turned golden. Remove from the oven and drizzle with honey. Set aside on a wire rack and allow to cool for 30 mins before you pull apart to eat.
For more bread recipes, check these out on Dom In The Kitchen.
Eat and if course, enjoy!
