Richard Bertinet light brioche bread with Camembert cheese recipe on James Martin’s Saturday Morning

Richard Bertinet served up tasty light brioche bread with Camembert on James Martin’s Saturday Morning.

The ingredients for the sweet brioche dough – Enough for four 250g baked Camembert: 500g full-fat milk (500ml), 30g yeast, 1kg strong bread flour, 120g unsalted butter at room temperature, 80g caster sugar, 20g salt and 4 large eggs.

For 1 baked Camembert: 250g Camembert, Clove of garlic, Sprig of thyme, Sprig of rosemary, 2 tablespoons olive oil, Shot of Pernod and 1 additional egg for egg wash.

See recipes by Richard in his book titled: Crumb: Show the dough who’s boss available from Amazon now.

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