A delicious sharing bread and baked Sharpham Brie heart platter. Best enjoyed with Sharpham chutney to dip with freinds or loved ones. Thanks to Hairy Bikers for the dough recipie.
- 1 Sharpham Brie Heart
- sprig Sprig of Rosemary
- Choice of your favourite Sharpham Chutney.
For the sharing bread rolls
- 500 g unbleached strong white bread flour plus extra for dusting
- 1 tsp salt
- 2 tsp dried yeast
- 30 g butter softened.
- 75 ml milk warmed.
- 225 ml warm water
- 1 tbsp oil for greasing
To make the dough:
- With your fingers, mix the flour, salt and dried yeast in a bowl.
- Rub the softened butter into the flour mixture until the mixture resembles breadcrumbs.
- Transfer the flour and yeast mixture to a food processor using a dough hook.
- Mix hot water with the Milk to warm this up. Should be warm to the touch, not super hot.
- Add the milk mixture to the flour mixture and mix together using the food processor, until the dough forms a ball. Too stiff add a drop of warm water, to running add a little more flour. (this helps to cut down the kneading time!)
- If your not using a food processor:
- Mix with your hands until the dough is well combined. Bring the dough together into a ball.
- Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
- If using a food processor:
- Take the dough out with wet hands to prevent it from sticking to you and place it on a floured surface. Knead for 5 minutes, or until elastic an smooth.
- Return the dough to the bowl and cover it with a clean damp tea towel. Set aside for 1 hour 15 minutes in a warm place until the dough has doubled. We used a proving setting on the oven. But it can just be near a warm radiator.
- When the dough has risen, return it to a floured work surface and knock it back.
- Divide the mixture in half and then half again, so you have 4 parts, you then need to make 3 equal balls. This will leave you with 12 balls to place around your heart.
- Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, surrounding the heart, making sure you place them close together.
- Take the brie out and put it back in the fridge. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
- Meanwhile, preheat the oven to 220C/425F/Gas 7.
- When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes or until golden brown and cooked through.