Take a bit of this dip and break bread and smear with a bit of the warm cheese, which got a nice flavor because of the herbs. Cheese fondue as finger food (and probably even better).
Today I've got a delicious recipe, which you can serve at your next cocktail party, brunch or when you've got a gathering like Mother's Day.
A dip and break bread with cheese which I've found on the site of BBC good food and which I've adapted to my own taste. And in the middle I've put a Camembert cheese which will melt in the oven when this bread is baked.
Once done take a piece of the garlic bun and smear it with some Camembert. And enjoy!
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📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Recipe Help
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Ingredients
Garlic oil
- 1 garlic bulb
- 4 tablespoons olive oil
Bread dough
- 5 eggs, size L
- 20 mL milk
- 500 Grams Flour
- 2 teaspoons yeast
- 30 grams sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon, grated
- ¼ teaspoon nutmeg , grated fresh
- 200 grams butter , unsalted, sliced into cubes
Dip and break bread with cheese
- poppy seeds, optional
- 1 Camember , or Nije kaas if you can get one
- 2-3 sprigs rosemary
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
1 day before
Garlic oil
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius.)
- Cut the tip of the garlic crosswise and put the bulb on a piece of aluminum foil. Drizzle some olive oil and salt over it and fold the foil so it's closed.
- Place the garlic for 1 hour in the oven.
- Remove and let cool .
Bread dough
- In a bowl mix the eggs with the milk.
- In a second add the flour, yeast, sugar and salt and mix with a fork.
- Take the mixer with the dough hooks and while mixing on low speed add the fluid to the second bowl.
- When everything is added knead 8 to 10 minutes and cover with plastic.
- Put away in the refrigerator until the next day .
Day of serving
Garlic oil
- Take the cooled down garlic bulb you made yesterday.
- Squeeze the garlic cloves in a bowl empty.
- Mix with 2 tablespoons of olive oil and set aside.
Bread dough
- Line a baking plate with parchment paper.
- Set the ramekins in the middle of the baking paper.
- Divide the dough into 25 equally sized pieces.
- Take each piece of dough and form into a ball.
- Press with your finger a deep hole in the ball (but not through it) and spoon half a teaspoon of the garlic / olive oil mixture .
- Pinch the dough together and roll it in a ball.
- Put the dough ball with the seam on the bottom around the ramekin.
- Repeat for a total of 10 balls.
- Then make a second ring with the remaining 15 pieces of dough.
- The balls do not have to touch each other.
- Cover the bread with plastic wrap and let rise for 45 minutes .
- Meanwhile, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Topping and baking
- Chop the rosemary finely.
- Grab the cheese from the refrigerator and cut the top of the cheese ( the scab).
- Sprinkle some rosemary on the cheese.
- Brush the rolls with the beaten egg and sprinkle with poppy seeds (if you do not have poppy seeds then leave this step behind) .
- Bake 15-20 minutes in the oven.
Nutrition
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