Herb-Scented Baked Brie Bread Recipe

Introduction

This Herb-Scented Baked Brie Bread is a stunning crowd-pleaser that’s perfect for gatherings or cozy nights in. Soft, fragrant bread balls surround a creamy wheel of melted Brie, accented with savory rosemary butter and a touch of sweet jam. It’s as fun to make as it is delicious to eat!

Ingredients

• 2 1/2 cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour*
• 3/4 cup (170g) water, lukewarm
• 4 tablespoons (57g) unsalted butter, softened
• 1 large egg, at room temperature
• Rounded 1 1/4 teaspoons table salt
• 3/4 teaspoon instant yeast
• 1 1/2 teaspoons herbes de Provence or 2 teaspoons fresh rosemary, finely chopped
• One 8-ounce wheel Brie cheese
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• Flaky sea salt, for sprinkling
• 1 1/2 teaspoons fig or cranberry jam
• 2 tablespoons (28g) unsalted butter
• 1 sprig rosemary, plus more for garnishing

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the flat beater, combine all dough ingredients. Mix on low speed until homogenous, then switch to the dough hook. Knead on medium speed for 8 to 10 minutes, until the dough pulls away from the bowl but remains slightly tacky.
2. Step 2: Transfer the dough to a lightly greased bowl or container. Let it rise at room temperature for 45 minutes to 1 hour until puffy, then refrigerate for at least 4 hours or overnight until doubled and firmer.
3. Step 3: On a lightly floured surface, divide the dough in half (about 290g each). Roll each portion into a 15″ log, then cut into thirty 1″ pieces total. Roll each piece into a smooth ball.
4. Step 4: Line a large baking sheet with parchment and lightly grease it. Unwrap the Brie, carefully cut off and discard the top rind, then rewrap the Brie. If it has a sturdy container, wrap the bottom in foil and grease the outside. Place it in the center of the baking sheet.
5. Step 5: Arrange 15 dough balls tightly in a circle around the Brie container, leaving 1/4″ to 1/2″ space. Create five points by grouping 3 balls in a triangle evenly spaced around the circle, forming a star shape.
6. Step 6: Cover the baking sheet and let the dough rise at warm room temperature for about 1 hour until puffy. Preheat the oven to 425°F during the last part of rising.
7. Step 7: Brush the dough thoroughly with egg wash twice, then sprinkle generously with flaky sea salt.
8. Step 8: Bake for 15 to 20 minutes until golden brown. Remove from oven and lower heat to 300°F. Carefully remove and discard the foil-wrapped Brie container. Let the bread and oven cool for 5 to 10 minutes.
9. Step 9: Place the Brie wheel into the empty space and spoon the jam on top.
10. Step 10: Return the bread to the oven and bake an additional 10 to 15 minutes until Brie is soft and gooey.
11. Step 11: Meanwhile, melt butter with rosemary sprig over medium-low heat until butter browns slightly and rosemary sizzles, about 2 minutes.
12. Step 12: Brush the baked bread with the rosemary butter and garnish with extra rosemary sprigs if desired. Serve immediately, dipping the bread into the melted Brie or spreading it with a knife.

Tips & Variations

• If your Brie does not come in a sturdy container, use a small ovenproof dish to hold it or bake the Brie separately and add it after the bread is baked.
• Try substituting fresh thyme or oregano for the herbes de Provence for a different herbal note.
• For a sweeter twist, swap fig or cranberry jam for honey or apricot preserves.
• To pause, bake the bread until golden, cool completely, then refrigerate. When ready to serve, add Brie and jam, warm in a 300°F oven until melted.

Storage

Store leftover baked Brie bread tightly wrapped at room temperature for up to 2 days or refrigerate for 3 to 4 days. Reheat in a 300°F oven for 10 minutes to soften the Brie again. The bread is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough benefits from a slow rise in the refrigerator for 4 to 12 hours, which develops flavor and makes shaping easier.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand using a sturdy bowl and countertop; knead for about 10 to 12 minutes until smooth and elastic.

Herb-Scented Baked Brie Bread Recipe

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★★★★★

4.8 from 66 reviews

• Author: Elara
• Total Time: 6 hours 30 minutes
• Yield: 12 to 15 servings 1x

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Description

This Herb-Scented Baked Brie Bread recipe combines freshly baked soft bread balls arranged in a star shape around a warm, gooey wheel of Brie cheese. Infused with herbes de Provence or fresh rosemary and topped with a rich rosemary butter drizzle, this elegant appetizer is perfect for gatherings and impresses with its aromatic flavor and inviting presentation.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/2 cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour
• 3/4 cup (170g) lukewarm water
• 4 tablespoons (57g) unsalted butter, softened
• 1 large egg, at room temperature
• rounded 1 1/4 teaspoons table salt
• 3/4 teaspoon instant yeast
• 1 1/2 teaspoons herbes de Provence or 2 teaspoons fresh rosemary, finely chopped

Cheese and Toppings

• one 8-ounce wheel Brie cheese
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• flaky sea salt, for sprinkling
• 1 1/2 teaspoons fig or cranberry jam

Butter and Garnish

• 2 tablespoons (28g) unsalted butter
• 1 sprig rosemary, plus more for garnishing

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Instructions

1. Make the dough: In the bowl of a stand mixer fitted with the flat beater, combine all dough ingredients. Mix on low speed until homogenous, then switch to the dough hook and knead on medium speed for 8 to 10 minutes until the dough pulls away from the bowl sides but remains tacky.
2. First rise: Transfer the dough to a lightly greased bowl or container. Let it rise at room temperature for 45 minutes to 1 hour until puffy, then refrigerate for at least 4 hours or overnight until it doubles in size and firms up.
3. Shape the dough balls: On a lightly floured surface, divide the dough in half (about 290g each). Roll each piece into a 15-inch log (~1 inch wide), then cut into thirty 1-inch pieces. Roll each piece into neat balls.
4. Prepare baking sheet and Brie: Line a large cookie sheet or rimless sheet pan with parchment and lightly grease it. Unwrap the Brie and cut off the top rind with a serrated knife; discard the rind. Rewrap Brie and keep at room temperature. Wrap the bottom of Brie’s container in foil if sturdy; lightly grease foil. Place foil-wrapped Brie container in center of parchment.
5. Arrange the dough balls: Arrange 15 dough balls around the Brie container in a close circle with small gaps, then form five points of a star by grouping 3 balls per point evenly around the circle, touching but not tightly packed.
6. Second rise: Cover the baking sheet and let dough rise for about 1 hour at warm room temperature until puffy. Preheat oven to 425°F with a rack in the center near the end of proofing.
7. Apply egg wash and salt: Brush the dough balls thoroughly with the egg wash, repeat the brush once more, then sprinkle generously with flaky sea salt.
8. Bake the bread: Bake the bread for 15 to 20 minutes until deeply golden brown. Remove from oven and reduce temperature to 300°F. Carefully remove and discard the foil-wrapped Brie container using tongs. Let bread and oven cool 5 to 10 minutes.
9. Add Brie and jam: Place the room temperature Brie wheel in the center void and spread fig or cranberry jam on top.
10. Bake Brie with bread: Return the pan to the oven and bake for 10 to 15 minutes until the Brie becomes soft and gooey.
11. Prepare rosemary butter: While Brie bakes, melt butter and rosemary sprig over medium-low heat on the stove until butter browns lightly and rosemary sizzles, about 2 minutes.
12. Finish and serve: Remove the baked bread and Brie from oven. Brush the bread balls immediately with the rosemary butter. Garnish with extra rosemary sprigs around Brie for a decorative crown. Serve immediately, dipping bread into the softened cheese.

Notes

• Use a sturdy container for Brie if possible to shape the star easily; if not, see tips for alternative wrapping techniques.
• You can make a 6-point star by adjusting the dough balls arrangement.
• To pause, remove foil-wrapped Brie after initial baking, cool, then add Brie and jam later before final baking.
• Ensure dough is not over-kneaded to keep it tender; it should remain tacky but pull away from sides.
• Using fresh rosemary enhances aroma, but herbes de Provence is a great alternative.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Baking
• Method: Baking
• Cuisine: French

Keywords: Baked Brie, Herb Bread, Appetizer, Party Bread, Cheese Bread, Rosemary Bread, Star Bread