I have been on a slight bread baking binge over the last few weeks. It’s great, I’m learning a lot, and getting a feel for it. I find the more I make, the more I just know how its meant to look, feel and smell. I’ve now stopped looking for recipes, and completely just started making things up. Which is working really well, but I do find that for your bread to really work, you need to love it. Today, I thought I’d try to create something a little Christmassy. I absolutely love brie, it’s my favourite cracker cheese, but I can’t say I’ve ever done much else with it. Unlike blue, which goes in everything!
- 400g Strong white bread flour
- 7g Dried instant yeast
- 1 tsp. Salt
- 2 tsp. Sugar
- 300ml Warm Water, mixed with 30ml oil
- Cranberry Sauce…I didn’t weigh it, about half a jar
- Brie, about half a standard size block, 100g maybe?
First, mix the flour, salt, sugar and yeast, as though you are making a white loaf. Then add the water and oil. Mix together as much as you can with a wooden spoon. Then tip onto a lightly floured surface and knead well for about 15 minutes. When I first started baking my own bread, I’d panic if it was too sticky, and add more flour. There’s no need. Sticky when you first start kneading is a good thing. Keep kneading and you will soon find you’ve got a nice, easy to work with dough. If there’s not enough water, or too much flour, it’s very stiff.
Next, put the dough on a lightly greased baking tray, and leave somewhere warm (or in a carrier bag like I do) to rest for 30 minutes.
While my bread is resting, I put my brie in the freezer. It makes it much easier to slice, or even grate if you wanted, when you are ready for it.
After 30 minutes, preheat the oven to 100 degrees and remove the dough from its bag.
Punch the air out of the dough so its flat, then knead for 5 minutes. Next using a rolling pin, roll it out into a big rectangle. About 3mm thick. The neater this rectangle is, the more uniform your rolls will be. Mine was more of an oval, so I’ve got tiny little rolls with no cheese in, and absolutely massive ones. Turn the oven off.
Once rolled, spread with cranberry sauce. Then finely slice the brie, and add on top of the sauce.
Roll into a swiss roll shape, then slice into 1cm slices. Place on a baking tray.
Put in the pre-warmed oven, leaving it off for 30 minutes, then turn the oven on at 180 degrees and leave to bake for 20 minutes. Until the rolls are a lovely golden brown.
- • 400g Strong white bread flour
- • 7g Dried instant yeast
- • 1 tsp. Salt
- • 2 tsp. Sugar
- • 300ml Warm Water, mixed with 30ml oil
- • Cranberry Sauce
- • 100g Brie
- Add flour, salt, sugar and yeast to a large bowl and stir together
- Pour in the water and oil, and mix with a wooden spoon
- Tip out on to a lightly floured surface and knead for 15 minutes
- Place dough ball on to a lightly greased baking tray, and put somewhere warm to proof for 30 minutes
- preheat the oven to 100 degrees
- Punch the dough out, and knead for 5 minutes
- Roll the dough into a large rectangle, 3mm thick
- Spread with cranberry sauce, and slices of brie
- Turn the oven off
- Roll up in to a large swiss roll shape
- Cut into 1-2cm slices and place on a baking tray
- Put in the warmed, but off, oven for 30 minutes
- Turn the oven on to 180 degrees, and leave rolls to bake for a further 20 minutes