Brie and Basil Bread
I sold this by the truckful on Saturdays from our shop in Canterbury.
Ingredients
- 500 g wholemeal flour plus extra for dusting
- 50 mlolive oil
- 10 g salt
- 20 g yeast
- water to mix
- 100 g Brie cheese thinly sliced
- 1 handful of freshly chopped basil leaves
Instructions
- Put the flour, olive oil and salt into a large bowl and rub the mix together.
- Dilute the yeast in a little warm water and add to the bowl.
- Slowly add water, mixing with your hand as you do, until all the flour has been incorporated and your dough feels soft to the touch.
- Tip the dough out onto a lightly floured surface and knead for 6 minutes until you have a pliable dough.
- Put back in the bowl and leave to rise for 2 hours.
- Line a baking tray.
- Tip the dough out onto your floured surface and, using your hands, shape into a mini baguette, then place on the baking tray.
- Coat the top with wholemeal flour and make several slashes in the dough lengthways down the middle.
- Push the Brie and basil into the grooves, then rest the dough for 2 hours.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Bake the bread for 20 minutes until golden brown, then transfer to a wire rack to cool.
Nutritional Information
Calories: 2175 kcal | Carbohydrates: 394 g | Protein: 78 g | Fat: 37 g | Fiber: 60 g | Sugar: 6 g
