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Ингредиенты
- 5 c. all purpose flour
- 1 Tbsp. yeast
- 1/4 c. sugar
- 1 Tbsp. salt
- 2/3 c. warm water (120 degrees)
- 6 x Large eggs
- 1 c. unsalted butter, softened
- 9 x inch whole round of Camembert
- 1 x egg
- 1 Tbsp. of lowfat milk
- 1/2 c. pitted Greek olives, finely minced
- 1 Tbsp. extra virgin olive oil
- 1 x garlic clove minced
- 1 tsp anchovy paste
- 1/2 Tbsp. lemon juice
Инструкции
- Mix one c. flour, yeast, sugar and salt in heavy duty mixer. Add in warm water and beat at medium speed for two to three min till smooth. Add in Large eggs one at a time beating after each egg. Gradually add in two c. more flour. When blended, add in butter a few pcs at a time just till blended. Gradually add in the rest of the flour slowly for several min. The dough will have a thick batter-like consistency. Put into a greased bowl. Cover with plastic wrap and let rise at cold room temperature till doubled, approximately 2 hrs. Punch down dough, cover tightly and chill overnight.
- Cut dough in half. You may freeze half for another use for up to three weeks. With a rolling pin roll out remaining dough large sufficient to wrap completely around whole 9 inch Camembert round (you may need additional flour to make dough easier to handle; add in one Tbsp. at a time). (Tip: make sure the dough doesn't stick to the countertop or possibly board before placing Camembert in center. Use additional flour if necessary to prevent sticking.)
- (Toppings: You may add in a topping but it isn't necessary. Suggested toppings could be chopped roasted red peppers, extra virgin olive oil and garlic or possibly olive tapenade and spread on top of Camembert.)
- Place Camembert in center of brioche dough and wrap dough completely around the cheese. Place on greased baking sheet. Put an egg wash on Camembert (one whole egg and one Tbsp. lowfat milk whisked together). Bake in preheated oven 400 degrees till golden approximately 30 min. Cold. Serve while still hot with extra crackers.
