Melting cheese with poppy & apricot bread wreath

Melting cheese with poppy & apricot bread wreath

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Cooking time

Prep: 30 mins Cook: 55 mins Plus proving

Skill level

Easy

Servings

Serves 8 - 10

Baked Camembert just got a whole lot better - try home baking a decorative ring and tear off chunks to dunk like fondue

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (10)

kcalories
409
protein
20g
carbs
32g
fat
24g
saturates
10g
fibre
2g
sugar
9g
salt
1.3g

Ingredients

  • 500g pack white bread mix
  • 100g walnut pieces
  • 140g dried apricots, sliced
  • 25g poppy seeds, toasted
  • 400ml milk
  • a little oil, for greasing
  • 1 egg, beaten
  • 1-2 soft cheeses in boxes, like brie or Camembert
  • splash white wine

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Method

  1. Tip the bread mix into a food processor, add the walnuts and whizz until fully incorporated. Transfer to a bowl and stir in the apricots and most of the poppy seeds. Warm the milk to hand temperature, then stir into the flour mix with a wooden spoon. Knead in the bowl until smooth. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr.
  2. Find a heatproof dish the same size or a bit bigger than your cheese box. Sit it in the middle of a big baking tray.
  3. Shape the risen dough into a long, thin log that will wrap around the dish on the sheet, like a wreath. Press the ends together, loosely cover with oiled cling film and leave to rise for 20-30 mins.
  4. Heat oven to 180C/160C fan/gas 4. Brush the egg all over the loaf, then sprinkle with the remaining poppy seeds. Using kitchen scissors, randomly snip into the dough, to give a spiky finish. Bake for 35-40 mins until golden and crusty, and the bottom sounds hollow when you tap it. Remove the dish from the middle.
  5. To serve, unwrap the cheese and put it back into the box. Stab a few times, add the wine and tie kitchen string around the box to secure it in case the glue comes undone. Sit the cheese in the middle of the bread, without its lid, and bake for 10-15 mins until molten. Serve straight away and, if you like, pop another cheese in the oven so you can finish off the bread when the first cheese box is wiped clean.

Recipe from Good Food magazine, December 2012

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Comments

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kathryndonna's picture

Fabulous recipe. I made the bread without the poppy seeds as I didn't have any and it was delicious. Rather than making a whole loaf which I thought would be rather clumsy to serve I made the dough into 16 small balls which I arranged fairly close together around the cheese in a double ring to give a tear & share bread. It went down very well and I would make it again. The bread could also be used with any type of soup, cheese or cold meats.

sallymin's picture

This is a lovely recipe, went down very well as part of a boxing day lunch last year, so am just making a double batch for a Christmas party this year. I didn't use bread mix, just 500g white bread flour, 1 teaspoon each of dried yeast and salt.

jylbgfr's picture

Simple and tasty recipe.
I think swapping the camembert with a more flavourful cheese may make it better, try with époisse or munster.

sutty's picture
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Well I amazed myself with this one!!! Absolutely gorgeous. Will certainly make again as everyone at my Xmas get together commented on how tasty it was. One tip- make sure you line your baking sheet or put a bit if butter on it maybe as my bread stuck and broke a little when coming off the tray. It didn't harm it though as I could peice it back together but if you want it to look perfect it will help.

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