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.