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|120 mins||25 mins||6 Adults|
Great for a sharing starter.
Recipe by The Devilled Egg | The Online Cookery School.
Pour the flour into a large bowl, add the dried yeast and salt, combine
Pour the oil and water all over the flour, and mix well
Tip onto a lightly floured work surface and knead
Once the dough is satin-smooth, place it in a lightly-oiled bowl and leave to rise for 1 hour until doubled in size
When risen, gently mould the dough into small buns (if you wanted to add flavourings, do this before moulding into small buns)
Place the buns around a whole camembert in a tray (with a little space between them to allow for them to rise)
Prove for a further 30 minutes to an hour until doubled in size (cover with a clean tea towel)
Heat oven to 200C, glaze bread with egg wash (beaten egg with a pinch of salt) and sprinkle with the seeds
Bake for 20-25 minutes until golden brown and sounding hollow when tapped
Cool slightly before serving
Make a few incisions with a small sharp knife and insert 2-3 garlic cloves, few springs of rosemary and thyme and pour over a little bourbon