Preparation Notes: plus rising
Cooking Notes: Approx
Advertisement - Continue Reading Below
- 1 1/2 x 250 g whole round camemberts (375g total)
For the bread
- 250 g (9oz) strong white flour, plus extra to dust
- 1/2 x 7 g sachet fast-active dried yeast
- 1/2 tsp caster sugar
- 1/2 tbsp dried mixed herbs
- 1 Tbsp. olive oil
- Step 1
Start by making the bread. Put the flour into a large bowl and mix in the yeast, sugar, dried herbs and 1tsp salt. Make a well in the centre and add oil and 150ml (¼ pint) hand-hot water and mix quickly to a soft but not sticky dough (adjust with extra water/flour as needed).
- Step 2
Scrape dough on to a lightly floured surface and knead until elastic and smooth - about 10min. Transfer to a large lightly greased bowl and cover with clingfilm. Leave to rise in a warm place for 1hr or until well risen.
- Step 3
Dust a large baking sheet with flour. Lightly grease the outside of a round ovenproof serving dish measuring roughly 16cm x 2.5cm deep (6½in x 1in) - you will add the cheese to this later - and set it down in the middle of the dusted baking sheet.
- Step 4
Punch the dough down. Pinch off grape-sized pieces of dough, roll into balls and arrange around the bowl so they just touch. Cover the whole tray loosely with foil and leave to rise again for 30min.
- Step 5
Preheat oven to 200°C (180°C fan) mark 6. Unwrap the cheeses and roughly chop into 2.5cm (1in) pieces. Pile into the serving bowl. (see Get Ahead if not serving immediately). Dust the top of the bread with a little flour and bake for 20-25min until bread is golden and cheese is melted. Allow to stand for 5min (transfer to a heat-proof board, if you like), then serve.
Get ahead
Bake the bread up to 5hr ahead, but don't add the cheese to the bowl. Cool completely, then cover loosely with foil and set aside at room temperature. To serve, preheat the oven to 200°C (180°C fan) mark 6. Lift the bowl out of the bread ring and on to a separate baking tray (transfer the bread ring to a heatproof serving board, if you like). Add the chopped cheese to the bowl and cook in the oven for 25min until melted. Carefully transfer the cheese bowl to the centre of the bread and serve.
Per Serving:
- Calories: 203
- Fibre: 1 g
- Total carbs: 17 g
- Sugars: 1 g
- Total fat: 10 g
- Saturated fat: 6 g
- Protein: 11 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
