Chef Academy Whole Baked Camembert
My boyfriend and I were obsessed with the show "Chef Academy" on Bravo, and when Chef Novelli busted out this simple bread recipe, I knew I had to try it. I had always been intimidated by dough, but this dough is so easy to work with, and I love cheese so so so much, I couldn't resist. Chef uses Camembert cheese, but I used Cambozola which is pretty similar, but it has streaks of blue in it. It is a "marriage of Camembert and Gorgonzola, [that] gives us Cambozola" (cheese month club)
This recipe is so easy to use, and it is so impressive. You can basically put whatever ingredients you can imagine in this recipe. I have also made calzones, with mozarella, meat sauce, and salami, as well as breads with raspberry and brie inside. The possibilities are endless.
Whole Baked Cambozola Bread
Cambozola Marinate Ingredients:
2 Cambozola chunks
Olives/ tapenade (I like the Roasted Red Pepper & Artichoke from Trader Joe's)
Fresh Thyme, basil and bay leaf
Cracked garlic
Extra-virgin olive oil
Cumin Seed Topping Ingredients:
Fresh Thyme and bay leaves
Sea salt and cracked pepper
Flour for dusting
Basic Bread Dough Ingredients:
1 lb Strong flour
2 teaspoons salt
1 oz unsalted butter
2 teaspoons Action Bread Years
1/2 quart warm water (made from 1 part boiling, 1 part chilled)
1 pinch of sugar
Instructions:
For the cheese:
1. Prepare cheese by piercing the top and bottom rind with a fork and remove any hard rind with a knife. Marinate overnight if possible with olive oil, salt and pepper, fresh herbs, tomatoes, olives, and garlic, etc.
For the bread:
1. In a large bowl mix together the flour, salt, butter, and yeast
2. Stir in the water and mix into a soft dough
3. Turn out onto a floured surface and knead well for 10 minutes by hand or 5 if using an electric mixer with a fitted dough hook (I had no problem just using my hands)
4. Shape the dough into a ball and place in a floured bowl. Cover with damp cloth and leave in a warm place until doubled in size.
5. Once doubled, turn out onto table and gently press out the excess bubbles and gas from the dough
6. Knead a couple of times to smooth out the dough. Divide into 2.
7. Roll out each piece 1 times bigger than the cheese
8. Preheat oven to 450, Gas Mark 8
9. Place the cheese in the center and fold over the dough adding some of the ingredients from the marinade
10. Turn over onto a floured baking sheet so as the folds are on the base. Brush the top with olive oil and finish with sprigs of Thyme, bay leaves, cumin seeds, salt and pepper and finish with a dusting of flour
11. Allow to double in size before baking a pre-heated oven for 30 minutes. Spray a little bit of water before placing in oven, and again 5 minutes before the end of cooking.
You can find the original recipe here
This recipe is so easy to use, and it is so impressive. You can basically put whatever ingredients you can imagine in this recipe. I have also made calzones, with mozarella, meat sauce, and salami, as well as breads with raspberry and brie inside. The possibilities are endless.
Whole Baked Cambozola Bread
Cambozola Marinate Ingredients:
2 Cambozola chunks
Olives/ tapenade (I like the Roasted Red Pepper & Artichoke from Trader Joe's)
Fresh Thyme, basil and bay leaf
Cracked garlic
Extra-virgin olive oil
Cumin Seed Topping Ingredients:
Fresh Thyme and bay leaves
Sea salt and cracked pepper
Flour for dusting
Basic Bread Dough Ingredients:
1 lb Strong flour
2 teaspoons salt
1 oz unsalted butter
2 teaspoons Action Bread Years
1/2 quart warm water (made from 1 part boiling, 1 part chilled)
1 pinch of sugar
Instructions:
For the cheese:
1. Prepare cheese by piercing the top and bottom rind with a fork and remove any hard rind with a knife. Marinate overnight if possible with olive oil, salt and pepper, fresh herbs, tomatoes, olives, and garlic, etc.
For the bread:
1. In a large bowl mix together the flour, salt, butter, and yeast
2. Stir in the water and mix into a soft dough
3. Turn out onto a floured surface and knead well for 10 minutes by hand or 5 if using an electric mixer with a fitted dough hook (I had no problem just using my hands)
4. Shape the dough into a ball and place in a floured bowl. Cover with damp cloth and leave in a warm place until doubled in size.
5. Once doubled, turn out onto table and gently press out the excess bubbles and gas from the dough
6. Knead a couple of times to smooth out the dough. Divide into 2.
7. Roll out each piece 1 times bigger than the cheese
8. Preheat oven to 450, Gas Mark 8
9. Place the cheese in the center and fold over the dough adding some of the ingredients from the marinade
10. Turn over onto a floured baking sheet so as the folds are on the base. Brush the top with olive oil and finish with sprigs of Thyme, bay leaves, cumin seeds, salt and pepper and finish with a dusting of flour
11. Allow to double in size before baking a pre-heated oven for 30 minutes. Spray a little bit of water before placing in oven, and again 5 minutes before the end of cooking.
You can find the original recipe here
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