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B A K E D BUNS & CAMEMBERT


It has been bitterly cold this week, my January restraint had me shedding a few pounds which left me extra chilly so I decided it was best to put them back on. How better to do that than with a whole baked cheese surrounded in squidgy wholemeal buns ? Being a tear and share, you can share this warming strategy with others.

I made a simple wholemeal yeast bread using Doves Farm Organic Wholemeal Bread...

500g Doves Farm Organic Strong Wholemeal Bread Flour.

1 tsp Doves Farm Quick Yeast

1 tsp good honey

1 tsp salt

350ml luke warm water

1 tbsp vegetable oil

(see rest of ingredients at bottom)

If you have a food mixer with a dough hook , tip it all in together ( avoid direct contact between the salt and yeast ), start slow to allow the dough to form, then turn up to a medium speed until you have a bouncy dough (the dough springs back upon touch showing the gluten is active) approx 6 mins.

If making by hand, flour your hands then bring the dough together, knead for approx 10 mins . Adding a little more water if too dry or little extra flour if too wet. You're after a soft dough that holds its shape. (If you haven't kneaded before - look it up on youtube, its easier than you'd think but requires some elbow grease). Form into a neat ball.

Lightly oil a large bowl, place the dough in, cover with an ever so slightly damp tea towel, place in a warm spot to rise for 45-55 mins or until doubled in size.

Knock the dough back - let the air out with a few kneads, then cut into 40g pieces. Roll each piece into a ball by teasing the dough into a ball, applying some pressure as you roll it and form your hand into a claw, slowly relieving the pressure as it comes into a smooth ball (check youtube if that makes no sense to you!) .

Line a roasting tray and lightly grease. Place the camembert in the centre then arrange the dough balls around - leave a little space between each one, as they will double in size again. Lightly cover and leave in the warm place for another 35 mins. Preheat oven to 220 degrees.

Once doubled in size again, lightly brush each bun with egg wash. Sprinkle the buns with chopped rosemary and sea salt. Option to add garlic, bash and roast in its skin. Bake for 25-30 mins. Check after 10 mins and turn down heat to 200 or cover with foil if colouring too quickly.

EAT IMMEDIATELY AND GET WARM . you're welcome

1 whole camembert

1 egg

sea salt

rosemary

bulb of garlic (optional)


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