TWISTED BRIE & CHUTNEY LOAF
INGREDIENTS
3 cups plain flour + extra for kneading
1 teaspoon celery salt
3 tablespoons sugar
1 tablespoon yeast
¾ cup warm water
1/3 cup olive oil
¾ cup tomato Chutney or your favourite
1 x Food Snob Classic French Brie, cut into rough cubes
Fresh rosemary
Pastrami
INSTRUCTIONS
- In large bowl combine the flour, salt, sugar and yeast and mix thoroughly.
- Add the warm water and mix with your hands until evenly wet.
- Transfer the mixture to a large zip lock bag and place in a bowl of warm water to prove for about 30 minutes.
- Remove from the bag onto a lightly floured surface and knead for 2-3 minutes until smooth then return to the bag and the warm water bath for a further 1 hour.
- Turn the soft dough out onto a lightly floured board and knead for 3-4 minutes until smooth and elastic. Roll the dough out into a rectangle approx. 25 cm x 30 cm.
- Spread the chutney down the centre of the dough and dot with half the cheese cubes and sprinkle with rosemary. Cut about 10 x 10cm strips down each side of the dough then turning the tray lengthwise plait or twist the individual strips all the way down the bread. Stuffing in additional brie cubes as you go.
- Pre-heat the oven to 185 degs. Allow the loaf to prove a further 5 minutes on the bench then brush with milk and bake for 20-25 minutes until golden and puffed.
- Serve in slices with olives, antipasti and pastrami.
Serves 4-6
