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1
Place the brie in the freezer for at least an hour (perhaps while you make the dough).
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2
Mix flour, salt, yeast, water, and oil.
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3
Mix dough until pliable.
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4
Knead dough on floured surface until smooth.
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5
Place dough in oiled bowl.
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6
Cover with oiled plastic wrap.
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7
Let rise until doubled.
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8
Preheat the oven to 375 degrees Fahrenheit.
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9
Brush olive oil over a cast iron skillet or a thick-bottomed cookie sheet.
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10
Place the dough on the skillet and use your fingers to roll out the dough so that the brie chunk will fit.
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11
Now, pull the brie out of the freezer and remove all wrappers.
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12
Spread the mustard over the cheese and wrap the dough around the cheese.
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13
Youll have a brie mummy or a dough cocoon.
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14
Maybe not any of those.
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15
Now, place the egg in a small bowl and add the dash of water (about a tablespoon or two).
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16
Mix with a whisk or a fork I leave this decision up to you.
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17
Brush the loaf with the egg mixture.
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18
Feel free to add poppy seeds or whatever cool thing you have on hand at this time.
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19
Stick that loaf in the oven.
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20
Bake 15-25 minutes.
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21
Allow to cool slightly.
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22
Serve warm.
