4 cups bread flour
2.5 ml salt
10 g quick-rise yeast
5 ml sugar
2 cups lukewarm water
2 x 125 g camembert cheese circles
Mix the flour and salt in a large bowl. Add the yeast and sugar and 1 cup lukewarm water. Once it starts to froth, pour in the middle of the flour mixture. Mix the flour and yeast with a wooden spoon and continue to add the water bit by bit till you have a wet-ish dough but you should be able to knead it.
Knead the dough for say 4-5 minutes. Cover the dough with a tea towel and let it rise for approximately 30 minutes in a warm spot.
You can now decide if you wish to do use this with a BBQ or want to make it in the oven. Either way, continue with the same instructions, although for BBQ use a small pot that you can place on the BBQ, or use a small bowl for the oven.
We did it in the oven. Cover the inside liberally with butter. Once the dough doubled in size, knead again and then form a flat circle.
Take the 2 camembert wheels (on top of each other) and place in the middle of the dough and fold the rest of the dough over the cheese in order to cover it completely. Be sure to pinch the edges together, or else the cheese will leak out of the dough.
Place the bread with the seam side in the pot or bowl and let it rise for 20 minutes.
Should you do this on the BBQ, then place the pot on the BBQ with a handful of coals on the lid and bake for approximately 45 minutes over moderate heat.
If you decide to do this in the oven place it in a preheated oven @ 180 C / 350 F for 45 minutes. If you do it in the oven, we have added some additional grated cheese at the end, and returned it to the oven till melted.
Flip the bread out of your pan, let it cool down a while before you cut it and serve with fig and apricot jam.
Received from and posted on behalf of Johan Hugo
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