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Herb-Scented Baked Brie Bread Recipe

★★★★★

4.8 from 66 reviews
  • Author: Elara
  • Total Time: 6 hours 30 minutes
  • Yield: 12 to 15 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://kitchenflavorspot.com/herb-scented-baked-brie-bread-recipe/