Cranberry and Camembert Bread

METHOD

Dough & Assembly

1. Place bread mix in a bowl or food mixer, add water and mix for 5 minutes to form a ball of dough. Add 15ml (1 tbsp) of olive oil and mix for 1 more minute.
2. Place the sticky dough on to a floured surface and press out to a 50X30cm rectangle and leave to rest for 10 minutes.
3. Pre heat the oven on 170-180oC.
4. Remove your cheese from it’s casing and cover the bottom casing in foil.
5. Once rested spread cranberry sauce leaving an edge on the long side uncovered – we used roughly 250g of the sauce.
6. With the long side facing you, roll as tightly as you can(like a Swiss roll) and tucking together the clear end to seal the roll together.
7. Using a sharp knife dusted with a little flour cut the roll in half down the length but keep one end together so the two strips are joined. Twist the 2 strips together, then bring the ends together to make a wreath around the packaging of the camembert you prepared pinching the ends together to stick (we did our roll longer and it wrapped around the cheese twice). Lift onto a baking tray, egg-wash all the exposed dough.
8. Bake for 25minutes and then score the cheese as you prefer (either just with a cross or with parallel lines) bake for further 10-12 minutes.
9. Top the cheese with a drizzle of honey and serve immediately.