Tear ‘n’ Share Bread with Melting Honey Camembert

Easy tear ‘n’ share bread baked with melting camembert cheese in the centre for dipping.

With thanks to Naomi Hansell for sharing this recipe with us.

Tear ‘n’ Share Bread with Melting Honey Camembert
  • 230g lukewarm water
  • 1 tsp dried yeast
  • 400g bread flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 250g camembert cheese - ideally one that comes in a small wooden box (see tip)
  • 2 cloves garlic, peeled and finely sliced (optional)
  • 1 tbsp runny honey
  • A pinch of chilli flakes or a few sprigs of fresh thyme, leaves only
  • 1 egg yolk mixed with 1 tbsp milk or water
  • A pinch or two of za’atar or sesame seeds or dried thyme if have some

You will need a large tin or shallow pan - the AGA Cast Iron 30cm Buffet Pan is ideal for this. Grease the pan or tin with a little butter or oil or line with a piece of greaseproof paper.

1. First mix the dough ingredients together then knead until smooth and stretchy, either by hand for 10 mins or in a food mixer with a dough hook for 10 mins. Place in a bowl, cover with a clean tea towel and set aside in a warm place to prove until doubled in size, usually about an hour. The simmering plate lid is an ideal place for this. Protect the AGA lid from scratches with a chef’s pad or folded tea towel.

2. Once the dough is doubled in size, turn out on to a work surface. Divide into 16 pieces and roll each into a ball.

3. Remove the camembert from its packaging and return to the wooden box without the lid. Score the top of the camembert in a criss cross pattern and (if using) insert the garlic slices into the cuts. Place the camembert in its box into the centre of the prepared pan or tin. Arrange the dough balls around the camembert, not quite touching. Cover the pan with the tea towel and set aside again for 15 - 30 mins to allow the dough balls to rise again.

4. To bake, remove the tea towel, drizzle 2 tbsp honey over the camembert and sprinkle with the chilli flakes or thyme leaves. Brush the risen dough balls with the egg yolk mixture and sprinkle with a pinch or two of za’atar, sesame seeds or dried thyme if you have some.

5. Bake in the AGA roasting oven, on the grid shelf on the floor for 20 - 25mins until the bread is browned and risen and the camembert is runny.

6. Serve immediately, breaking the bread and dipping into the melted camembert.

Convention Oven Method: preheat the oven to 220 °C, 200 °C fan and bake for 20 mins as above.