Camembert and herby bread wheel
- 500g pack Asda White Bread Mix
- Flour (for dusting)
- 2 cloves garlic (crushed)
- 4tbsp butter (melted)
- 50g chopped mix of flat-leaf parsley, basil and rosemary
- 250g Le Rustique Camembert (boxed)
- 1tbsp olive oil, plus extra for oiling
- Small bunch rosemary
Make the bread mix up to step 1 of the pack instructions. Roll out to 50cm x 30cm on a lightly floured surface.
Stir the garlic into the butter and brush over the dough. Scatter with the herbs and press down lightly. Cut the dough into 15 squares.
Line a baking tray and put the wooden lid of the Camembert in the centre. Layer the dough squares around it, cover loosely with oiled clingfilm and prove in a warm place until doubled in size. Preheat the oven to 210C/190C Fan/Gas 7.
Bake the wreath for 10 mins. Score the Camembert, drizzle with the olive oil and poke in the rosemary. Reduce the oven to 180C/160C Fan/Gas 4, put the Camembert in its lid and bake for 15 mins until the cheese is melted and gooey and the bread golden.
Slide the wreath onto a serving plate, adding the checked wrap under the Camembert box, if you like. Serve immediately.