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Camembert Wrapped in Sunflower Studded Brioche

  • SERVES: 6

Ingredients

Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • Wright’s Premium White Bread Mix 200g
  • Butter (softened) 80g
  • Caster Sugar 25g
  • Milk 25ml (2 tbsps)
  • Egg 1 medium
  • FILLING
  • Round Camembert 250g
  • Prosciutto 8 slices
  • GLAZE
  • Egg (beaten) 1 medium
  • TOPPING
  • Sunflower Seeds 50g

ADD TO BASKET

METHOD

Method (Makes 1 loaf – 6 portions)

1.    Place all the ingredients under pastry into a bowl and mix to form a soft pastry dough.

2.    Knead well for 5 minutes until a well developed dough is formed.

3.    Cover and place in the fridge to chill for 6 hours before using.

4.    Wrap the camembert in the prosciutto and set aside.

5.    Roll out the pastry on a lightly floured surface into a 25cm round.

6.    Place the camembert in the middle of the circle and fold in the edges  neatly, trimming any excess dough if necessary.

7.    Place the parcel, folded side down, onto a lined tray and brush with the beaten egg.

8.    Chill in the fridge for 30 minutes.

9.    Brush again with the beaten egg and sprinkle over the sunflower seeds, then chill for a further 30 minutes.

10.    Cover and leave to rise for 60 minutes.

11.    Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 20-25 minutes.

12.    Serve warm.

Hi Debs We've had our Panasonic bread maker for about a year now and after "messing about" with various recipes, which had variable results despite careful measuring of ingredients, we have standardised on Wright's bread mixes with excellent results. We normally alternate between a Premium White Loaf using 400g mix, or a blend of Premium White, Soya & Linseed and Mixed Grain (200g, 150g, 50g), which produces an excellently flavoured alternative to the white. In both cases we use 270 ml water and use the 2 hour programme. The only minor change we make is addition of 1/4 teaspoon of salt to the Premium White which we feel gives it a slight lift in flavour. We are now enjoying fresh bread like we used to enjoy just after the last war before the dreaded "white sliced loaf" came into favour. We can't fault the Wright's bread mixes; they always produce reliable, consistent results. Wish we'd have converted to making our own bread much sooner! Regards,

John Hancox

Deb's Tips

A great way to use up some cranberry jelly is to follow Morag's suggestion: - "Our family loved the Brioche. A suggestion was to spread a layer of cranberry jelly between the ham and the cheese before wrapping with dough and baking. We did put some cranberry on a slice when it was cold, between the bread and the ham, and it was delicious!" Morag MacLean

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