Ingredients

Instructions

•  1 (9 ounces) wheel of Camembert cheese, in its wooden box
•  A few tips fresh rosemary
• Garlic Olive oil
• Jar of cranberry jelly

• Preheat oven to 350F degrees.
• Remove Camembert from plastic wrap and put it back into its wooden box. Place the cheese (and box) in a baking sheet.
• Using a sharp knife, score the top in a crosshatch pattern. Sprinkle the rosemary all over the top. Drizzle with Garlic olive oil to taste.
• Bake for 20 minutes, until golden and fragrant.
• Serve with a spoonful of cranberry jelly

Ingredients

Instructions

• 200 g Strong white bread flour
• 200 g Strong wholemeal bread flour
• 7 g Sachet of fast action yeast (also known as instant yeast)
• 1 tsp Salt
• 50 ml Garlic Olive oil
• 320 ml Luke warm water

Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

1. In a large bowl, stir the strong white bread flour, strong wholemeal bread flour, yeast and salt together. Make sure not to pour the salt directly over the yeast, add them on separate sides of the bowl
2. Mix the oil with the luke warm water in a jug and pour into the flour mixture. Add the water slowly as you may not need it all, or you may need a little more. Stir together until a dough forms
3. Knead the dough by hand for 5 minutes on a floured surface, or put in a stand mixer with a dough hook attachment and leave it to knead for 8 minutes on a low speed
4. Split the dough into 3 or 4 lumps, then roll each lump of dough in a circular shape once completed put the dough rolls on a baking try cover with cling film leave in a warm place for 15/20 mins

5. If you like you can brush the rolls with water and sprinkle some oats over the top of each roll, then bake for 20 minutes until golden. You know they are done when you tap them on the bottom and they sound hollow