Great for a sharing starter.
Recipe by The Devilled Egg | The Online Cookery School.
- 500g strong white flour, plus extra for dusting
- 2 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp of 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.