Barbecue Beer & Cheese Board with Camembert
Harry Hook, with Kamado Joe, shares his beer bread recipe to accompany a melted camembert.
Ingredients
500g strong/bread flour
70g mature cheddar cheese, grated
Sprig of fresh rosemary, finely chopped
7g instant yeast
10g salt
7g sugar
315ml beer
Camembert
Rosemary sprigs
Method
1. Mix all the dry ingredients together in the mixing bowl of an electric mixer fitted with a dough hook, then slowly add the beer while still mixing slowly. Let the dough hook work its magic for 3-4 minutes, then add the cheese and knead for a further 6-8 minutes until the dough is smooth and elastic.
2. Grease a 800g loaf tin with oil, then add the dough and leave to prove for 45 minutes to an hour, or until doubled in size.
3. Set your barbecue to indirect cooking at 200°C. Bake the bread for 40-45 minutes before turning out and allowing to cool.
4. In the meantime, place the camembert in a small heatproof vessel. Pierce holes in the cheese with a knife and push the rosemary sprigs inside. Close the lid. After 5 minutes, take the camembert out and prod lightly to ensure it is soft and oozy inside.
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Method
1. Mix all the dry ingredients together in the mixing bowl of an electric mixer fitted with a dough hook, then slowly add the beer while still mixing slowly. Let the dough hook work its magic for 3-4 minutes, then add the cheese and knead for a further 6-8 minutes until the dough is smooth and elastic.
2. Grease a 800g loaf tin with oil, then add the dough and leave to prove for 45 minutes to an hour, or until doubled in size.
3. Set your barbecue to indirect cooking at 200°C. Bake the bread for 40-45 minutes before turning out and allowing to cool.
4. In the meantime, place the camembert in a small heatproof vessel. Pierce holes in the cheese with a knife and push the rosemary sprigs inside. Close the lid. After 5 minutes, take the camembert out and prod lightly to ensure it is soft and oozy inside.
