A KENTISH CHRISTMAS
FOOD + DRINK
DELIGHT YOUR DINNER TABLE WITH THESE SPECIALLY SELECTED RECIPES FROM KENT ’ S TOP CHEFS AND PRODUCERS , GUARANTEED TO MAKE YOUR CHRISTMAS A TRULY KENTISH AFFAIR .
Pickled Walnut Celebration Bread Wreath
Recipe by : Opies www . opiesfoods . com
Ingredients :
• 500g strong white bread flour , plus extra for rolling / kneading
• 1 tsp salt
• 1 1 / 2 tsp fast action yeast
• 1 tsp caster sugar
• 350ml lukewarm water
• 3 x Opies Pickled Walnuts , finely chopped
• 75g sun dried tomatoes , drained and finely chopped
• 60g Parmesan cheese
• 1 tsp finely chopped fresh rosemary
• 2 tbsp butter , melted
• 1 tsp sea salt
• 1 round Camembert , to bake
• 1 garlic clove , thinly sliced
• Fresh rosemary sprigs
Method :
1 . Sift the flour and salt into a mixing bowl or into the bowl of a stand mixer . Measure out the lukewarm water , stir in the yeast and caster sugar , then leave the yeast to develop for 10 minutes until frothy .
2 . Pour the yeast water into the flour and mix until a dough is formed . Knead the dough by hand on a lightly floured surface for 10 minutes or by using a stand mixer .
3 . Cover the bowl with a clean tea towel and leave in a warm place until doubled in size .
4 . Knock back the dough then knead in the pickled walnuts , sun dried tomatoes , all but 1 tbsp of the Parmesan and finally the chopped rosemary . Divide the dough into 18 even sized pieces . Roll each piece of dough into a ball , adding a little more flour if the dough feels too sticky .
5 . Place a large ramekin or bowl into the centre of a baking sheet ( this has to be the size of the Camembert or slightly bigger ). Place the balls of dough around the ramekin leaving a 5mm gap between each ball .
6 . Make a second ring of the dough around the first , again leaving a 5mm cap to allow room for the dough to rise . Cover with the tea towel until the dough has doubled in size .
7 . Pre-heat the oven to 190 ° C / 170 ° C Fan / Gas Mark 5 . Just before baking , brush the bread rolls all over with melted butter then scatter over the remaining Parmesan cheese , sea salt and a little extra rosemary and bake for about 30 minutes or until golden .
8 . When you are ready to serve , stud the Camembert with garlic and warm in the oven for 10-12 minutes until melty . Place the bread wreath onto a board and carefully position the Camembert in the middle , still in its wooden box , then decorate with extra rosemary sprigs and serve .
Hints and Tip : This wonderful bread recipe is perfect for Christmas or any other special entertaining occasion .
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