How to make Camembert tear and share bread

8th Aug 2023 Recipes

Ideal for a date night, girls' night or self-care night to yourself, this Camembert tear and share recipe is perfectly gooey and cheesy

We’ve all been there, right? When you want something so badly, but it seems like such an effort? Well, I am here to help and ensure all your Camembert cheese dreams come true. This dough is so easy to make, and you will want to make it over and over again; whether that’s for yourself, a girls’ night, dinner, or even a special occasion.

"I am here to help and ensure all your Camembert cheese dreams come true"

The garlic and herb-flavoured bread, surrounding a gooey and freshly baked camembert is almost too much but in reality, it’s just heaven in every single bite.

Prep: 2 hours
Prove: 1–2.5 hours
Bake: 25 minutes
Serves: 4+

Ingredients

450g strong white bread flour
7g dried active yeast
25g caster sugar
1 tsp sea salt
1 tsp mixed herbs
1 tsp garlic powder
1 tsp onion powder
100g chilled unsalted butter, cubed
200ml whole milk
1 egg
Olive oil, for greasing
3 garlic cloves, finely chopped 1 Camembert
Drizzle of honey

Topping

50g unsalted butter
10g chopped fresh parsley

Method

Add the flour, yeast, sugar, salt, mixed herbs, garlic and onion powders to a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Gently heat the milk in a pan or in the microwave until warm but not piping hot. Add the milk and egg to the dry ingredients. Knead the dough together for 7–10 minutes. It will be sticky at first, but it will soon come together. It should be springy to touch, and not sticky. Transfer to a lightly oiled bowl and cover with clingfilm. Leave it to rise for 1–2 hours, or until doubled in size.
Once the dough has doubled in size, grab a large round baking dish.
Insert pieces of garlic into the Camembert, then drizzle over some honey. Place the cheese in the middle of the dish. Take the risen dough and shape it into a ball. Chop this into 16 pieces—I cut the ball in half, half again etc until I have 16 pieces. Roll each piece into a ball and then place around the Camembert, with gaps between each piece. Cover the dish with an oiled piece of clingfilm and leave the dough to rise again for about 20–30 minutes. While it proves, preheat the oven to 200°C/180°C fan.
Once all the dough balls are touching each other, bake in the oven for 25 minutes.

Topping: While the bread bakes, melt the butter and mix in the parsley. Remove the bread from the oven brush over the parsley butter.

Note: The bread also works well as plain dough balls—bake them without the Camembert and dip into butter instead.

Extracted from Jane's Patisserie Everyday by Jane Dunn (Ebury Press, £22), Photography by Ellis Parrinder

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