Prosciutto and Camembert Loaf
Shopping List
Ingredients;
- 500g very strong white bread flour. (And extra for dusting)
- 7g sachet fast action dried yeast.
- 2tsp salt.
- 3 tablespoons sunflower oil.
- 300ml water.
- A round of Camembert.
- Prosciutto slices.
- 1 egg.
I remember baking loaves of bread with my nan. Italian bread with lemon rind and an egg wash. It was amazing. One of my biggest regrets in life is not taking down my nan’s recipe before she passed away. I can also remember my mum bringing home a bread making machine and my tiny and temperamental nan saying it was the work of the devil and she would never use it!
Baking bread has never been something I have done very often. Not because I don’t enjoy it, but cakes and sweet bakes seem to take up a lot of my time. So, feeling inspired, I set about filling a fresh white loaf with two of my nan’s favourite ingredients; prosciutto and camembert.
Preheat your oven to 200C.
Into a bowl, mix the flour, yeast and salt.
Create a well in the centre.
Fill the well with half of the water.
Add in the oil.
Mix it into a rough dough and add the rest of the water. Dust your side with flour and knead into a ball.
Put this ball of dough in a oiled bowl and leave to prove for an hour.
After an hour it should have doubled in size.
Knead the dough again and roll it out into a rough rectangle shape.
Meanwhile, unwrap your camembert and prosciutto.
Wrap your camembert in your prosciutto slices.
Rub your rectangle of dough lightly with sunflower oil.
Put your wrapped camembert into the middle of your dough.
Wrap it up in the dough like a Christmas present.
Lightly oil a baking tray.
Put your camembert filled dough into your baking tray and leave to prove again for another hour.
Once risen again, mark the top with a sharp knife. I’ve gone with a diamond pattern but be creative and mark your dough however you like!
Crack an egg into a bowl and mix in one tablespoon of water.
Lightly brush the top of your loaf with the egg wash.
Bake for 30 minutes or until you can tip your loaf over, knock the bottom and hear a hollow sound. Once bake, leave to cool on a rack.
Once cooled, cut open, impress your mates and enjoy!
Top Tips;
- I’ve left my loaf to prove for a total of 2 hours, but leave the first prove longer if you can.
- Make sure your dough parcel completely covered your camembert to avoid leaking.
- Be rough with your kneading. It’s a great stress reliever.
Give it a go and as always, let me know how you get on either on Facebook, Twitter or Instagram.
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Happy baking,
Britt xo
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!