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Pecan and cranberry wreath
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475g strong white bread flour, plus extra for kneading
½ tbsp salt
7g sachet easy bake yeast
350ml warm water
100g dried cranberries
100g pecans, roasted and roughly chopped
1 tbsp poppy seeds
1x 250g whole Camembert
In a large bowl, stir together the flour, semolina, salt and yeast. Mix in the warm water to form a soft dough, then knead vigorously for approximately 5-8 minutes. Alternatively use a stand mixer with a dough hook attachment. The dough should feel soft and light, and will look very smooth. Mix the cranberries and pecans into the dough.
Place the dough into a large bowl and cover with cling film. Leave in a warm place to rise for 45 minutes to 1 hour.
Preheat the oven to 210°C, gas mark 6. Line a flat baking tray with baking parchment and set aside.
Put the dough onto a lightly floured work surface and roll into a long sausage, approximately 40cm long. Cut the dough lengthways into 2 pieces, and wind together to form a plait.
Place an ovenproof dish, the same size as the Camembert, on the baking tray. Wrap the plait around the dish to form a wreath shape. Cover loosely with clingfilm and leave to rise for approximately 45 minutes to 1 hour.
Remove the clingfilm, brush the wreath with a little water and scatter the poppy seeds over. Bake for 20 minutes. Remove from the oven, replace the ovenproof dish with the Camembert, and bake for a further 10 minutes until golden.
Remove from the oven and leave to cool for at least 15 minutes before tearing the bread and dunking into the warm Camembert.
This recipe was first published in Mon Dec 04 15:35:16 GMT 2017.