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1
Mix one c. flour, yeast, sugar and salt in heavy duty mixer.
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2
Add in warm water and beat at medium speed for two to three min till smooth.
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3
Add in Large eggs one at a time beating after each egg.
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4
Gradually add in two c. more flour.
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5
When blended, add in butter a few pcs at a time just till blended.
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6
Gradually add in the rest of the flour slowly for several min.
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7
The dough will have a thick batter-like consistency.
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8
Put into a greased bowl.
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9
Cover with plastic wrap and let rise at cold room temperature till doubled, approximately 2 hrs.
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10
Punch down dough, cover tightly and chill overnight.
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11
Cut dough in half.
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12
You may freeze half for another use for up to three weeks.
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13
With a rolling pin roll out remaining dough large sufficient to wrap completely around whole 9 inch Camembert round (you may need additional flour to make dough easier to handle; add in one Tbsp.
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14
at a time).
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15
(Tip: make sure the dough doesn't stick to the countertop or possibly board before placing Camembert in center.
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16
Use additional flour if necessary to prevent sticking.)
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17
(Toppings: You may add in a topping but it isn't necessary.
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18
Suggested toppings could be chopped roasted red peppers, extra virgin olive oil and garlic or possibly olive tapenade and spread on top of Camembert.)
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19
Place Camembert in center of brioche dough and wrap dough completely around the cheese.
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20
Place on greased baking sheet.
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21
Put an egg wash on Camembert (one whole egg and one Tbsp.
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22
lowfat milk whisked together).
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23
Bake in preheated oven 400 degrees till golden approximately 30 min.
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24
Cold.
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25
Serve while still hot with extra crackers.
