Baked Camembert

Preparation

Remove the cheese from the box and unwrap.

Line the bottom of the box with foil leaving enough overhanging to fully wrap the cheese.

Slice the top of the cheese off then scoop out the centre being careful not to make any holes in the rind.

Mix the cheese with 2 tbsp of the chutney and put back into the rind, replace the lid then fully wrap in foil.

Sieve the flours and salt then add in the yeast and sugar.

In a food mixer with the dough hook attachment mix the ingredients on a slow speed gradually adding the water to achieve a soft but not sticky dough.

Leave to knead in the machine on a slow speed for 10 minutes.

Turn out onto a floured surface and work by hand for a further 5 minutes.

The dough is ready when you feel it tighten.

Put dough back into the bowl and cover with a damp tea towel.

Leave in a warm place until the dough has doubled in size, this usually takes 45 mins - 1 hour.

Tip the dough back onto the table and work to form a smooth ball.

Shape the dough into 18 evenly sized balls.

Arrange on a baking tin spacing out evenly around the camembert lid leaving space to allow the bread to rise.

Again, place in a warm place to prove.

When the dough has doubled in size, place in a preheated oven on a baking sheet at 180°C for 20 minutes.

At this point place the cheese in the oven too.

The Bread is ready when it’s a nice golden-brown colour and sounds hollow when tapped on the bottom.

To serve remove the lid and replace with the baked cheese.

Serve warm so the cheese is still molten.