Camembert Baked Bread with Raspberries

I have been on a freaking rampage. I don't know what has gotten into me, but this past weekend I ended up cooking a lotttt! This recipe is from a show called Chef Academy, which used to be on Bravo. It is a very silly show, kind of like Top Chef, but for random people around America who don't know how to cook at all. They get to attend Chef Novelli's culinary school, a ten week program, and have to pass each weekly test. I used to loooove this show when it was on, and am quite upset it hasn't come on again, but am pleased that Bravo has decided to keep all of the recipes on the website for so long. I first made this bread my Senior year of college, and have truly ran with it. You can add anything you could possibly want inside the bread. The dough is a little difficult to deal with, but if you have any patience, then feel free to try out this really fun recipe.

I am a fan of cheese, as you should know, so I like to do a fruit/cheese combo in the middle of my bread usually. I had a friend who came over to bake bread once with me, and she decided to do mozzarella and Bolognese sauce to make a calzone. Basically anything that you could ever imagine is going to taste good in this bread recipe.

You can find the original recipe here. I will put my own recipe and ingredients down in this blog. If you get a chance, check out the other Chef Novelli recipes, because they are amazing. He even has a creme brulee baked in an emptied orange! DELISH.

Ingredients:

Marinate for Cheese
2 camembert, unpasteurized
Fresh thyme, basil, and bay leaf
3 cloves garlic, minced
Extra virgin olive oil
1/2 cup raspberries

Basic Bread Dough

3 1/2 cups strong flour

2 teaspoons salt

1 ounce unsalted butter (2 tablespoons)

2 teaspoons Action Bread Yeast (available at most grocery stores)

2 cups water (1 cup boiling, 1 cup chilled- I heated my water in a tea pot)

1 pinch sugar

Directions

For the Camembert:

1. Prepare the 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, garlic, oil, 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 in an electric mixer with a fitted dough hook.

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 the table and gently press out the excess gas from the dough.

6. Knead a couple of times to smooth out the dough. Divide into 2.

7. Roll each piece out 1 times bigger than the cheese.
8. Preheat the oven to 450 degrees
9. Place the cheese in the center and fold over the dough adding some of the ingredients from the marinade. Then add the raspberries (or whatever else you want)

10. Turn over onto a floured baking sheet so as the folds are on the base. Brush the top with olive 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 double in size before baking in a pre-heated oven for 25-30 minutes. Spray with an atomizer before placing in the oven and again 5 minutes before the end of cooking.
12. Remove to a large serving board and allow to cool before serving.