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Baked Camembert with a Bread Wreath

Great for a sharing starter.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp Fussels Garlic Rapeseed Oil
  • 300ml water
  • For the egg wash:

  • 1 egg
  • Large pinch of salt
  • Sesame, fennel or cumin seeds
  • Optional bread flavourings (you can separate the dough and make different flavours all in one go): harissa paste, fresh rosemary and thyme, onion marmalade or even chopped nuts and dried fruit.


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

For the camembert (optional):

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

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