How To Make a Camembert And Cranberry Garlic Bread Wreath

Wreaths are not just for Christmas! Especially not Bread ones! Gimme this delight all year round! My jeans may get snug, I may shun the bathroom scales…but i’ll be happy! This pull apart bread wreath is extremely naughty, extremely cheesy and sinfully buttery…you’re very very welcome!!!

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Cheesy Sleep aid!

WARNING! Please do not operate heavy machinery after consuming. This sucker will knock you out! Not kidding…..warm and gooey Camembert and buttery garlic bread rolls? No Night Nurse or Nytol required. I have had some of my best naps after this cheesy delight!

Is it Difficult to Make?

It may look technically difficult but it really isnt, just follow a few simple steps to get this visually stunning bread that will look wonderful as a table centre piece. You could even grab the kids and get them involved, I love a bit of family bonding over bread making!

Why I Love this tear and Share Bread Wreath Recipe

  • Quite simply? It’s a family pleaser! The look on my kids faces pretty much says it all! Let me tell you, with six pairs of hands in my house…it doesnt last very long!

  • Great for parties! It works wonderfully well as an appetizer which people can graze on and chat over…expect lots of oohs and ahhs!

  • Movie Snacks! Love a nibble and a movie don’t we? This wreath is perfect for sharing or for keeping to yourself. Fair warning…. you may not stay awake long enough to finish the movie! A cheesy coma may ensue!

How To Make a Tear And Share Camembert and Cranberry Garlic Bread Wreath…

What You’ll need for this Recipe

Ingredients

For The Dough:

  • Camembert Round
  • Quick Action Yeast
  • Strong White Bread Flour
  • Salt
  • Granulated Sugar
  • Olive Oil
  • Barely Warm Water (not hot)
  • Poppy Seeds
  • Beaten Egg (for brushing)
  • Cranberry Sauce

For The Garlic Butter Glaze:

  • Butter
  • Garlic Cloves

Method

  • Gather and Weigh all Your Ingredients
  • Place the flour, salt, sugar, yeast and oil into a large mixing bowl and combine.
  • Slowly add the barely warm water. Work all the ingredients with your hands until a dough begins to form.
  • Knead for 5 minutes. *If the dough feels a little too sticky, add tbsp’s of flour until workable, soft and stretchy
  • Place in a proving bowl or lined/oiled bowl, cover with a tea towel and allow to rise in a warm place for 2 hours or until doubled in size.

  • After rise turn the dough out onto a lightly floured work surface. Divide the dough into 28 small portions. **I mainly do this by eye, but if your looking for perfection, you could weigh out each portion to weigh 30 grams
  • Place baking paper on a large baking sheet or line a cast iron skillet like I have . Take the Camembert out of it’s wooden case and wrapper, then place the camembert back into the wooden case it came in. Place the Camembert in the centre of the baking sheet or lined skillet.
  • Using floured hands, roll each portion of dough into a ball and place around the Camembert in 2 concentric circles

  • Set aside and cover loosely with cling wrap for a second rise of 30 minutes.
  • Preheat the Oven to 210 C
  • Beat the egg in a small bowl and set aside
  • After the Second rise brush the dough balls with beaten egg
  • Sprinkle the dough balls with poppy seeds
  • With a sharp knife cut a large cross on top of the Camembert rind

  • Place in the oven and bake for 20-24 minutes
  • While the wreath cooks prepare the Garlic Butter. Peel and crush the garlic cloves with the back of a fork, then mash into the butter.

  • Once the wreath is baked, remove straight from the oven and while still warm brush the garlic butter generously over each of the dough balls
  • Push aside the rind on the Camembert and add a generous tbsp of Cranberry Sauce. Yum!!
  • Serve Warm and enjoy!

Can You Freeze the Bread Wreath?

Yes, just bake the wreath without the Camembert round and skip the Butter Glaze before freezing. Wrap in Cling Film and pop in a Freezer bag and freeze for up to 3 months. When ready to eat, bake the camembert seperately for 20 minutes. Thaw the wreath at room temperature and pop in the oven at 180c for 4-5 minutes then brush on the Butter/garlic glaze while warm.

How Long Will It Keep?

I doubt they’ll last the day! But they should be fine for up to 3 days in an airtight container at room Temperature

Looking For More Bread Recipes?

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Have a Nosey Around the Blog! See what i’ve been BakingGrowing and Brewing! 

Did you make this Recipe ?

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Camembert and Cranberry Bread Wreath

Prep Time3 hours
Cook Time20 minutes
Course: Bread
Cuisine: English
Servings: 8

Ingredients

  • 250 g Camembert Round
  • 1 tbsp Cranberry Sauce
  • 1 7g Sachet of Quick Action Yeast
  • 500 g Strong White Bread Flour
  • 1 tsp Salt
  • 1 heaped tbsp Granulated Sugar
  • 1 tbsp Olive Oil
  • 300 ml Barely Warm Water (not hot)
  • 1 Beaten Egg (for brushing)
  • 1 tsp Poppy Seeds

For Garlic Glaze

  • 50 g Softened Butter
  • 2 Garlic Cloves

Instructions

  • Gather and Weigh all Your Ingredients
  • Place the flour, salt, sugar, yeast and oil into a large mixing bowl and combine.
  • Slowly add the barely warm water(not hot it will kill the yeast). Work all the ingredients with your hands until a dough begins to form.
  • Knead for 5 minutes. *If the dough feels a little too sticky, add tbsp's of flour until workable and soft and stretchy
  • Place the dough in a proving bowl or lined/oiled bowl, cover with a tea towel and allow to rise in a warm place for 2 hours or until doubled in size.
  • After rise turn the dough out onto a lightly floured work surface. Divide the dough into 28 small portions. **I mainly do this by eye, but if your looking for perfection, you could weigh out each portion to weigh 30 grams
  • Place baking paper on a large baking sheet or line a cast iron skillet like I have .
  • Take the Camembert out of it's wooden case and wrapper, then place the camembert back into the wooden case it came in. Place the Camembert in the centre of the baking sheet or lined skillet.
  • Using floured hands, roll each portion of dough into a ball and place around the Camembert in 2 concentric circles
  • Set aside and cover loosely with cling wrap for a second rise of 30 minutes.
  • Preheat the Oven to 210 C
  • Beat the egg in a small bowl and set aside
  • After the Second rise brush the dough balls with beaten egg and sprinkle the dough balls with poppy seeds
  • With a sharp knife cut a large cross on top of the Camembert rind
  • Place in the centre of the oven and bake for 20-24 minutes
  • While the wreath cooks, prepare the Garlic Butter: Peel and crush the garlic cloves with the back of a fork, then mash into the butter using the fork.
  • Once the Bread wreath is baked, remove straight from the oven and while still warm brush the garlic butter generously over each of the dough balls
  • Push aside the rind on the Camembert and add a generous tbsp of Cranberry Sauce. YUM!!
  • Serve Warm and enjoy!

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