Rosemary-Scented Baked Brie Bread

The only thing cozier and more festive than warm, melty baked Brie? Warm baked Brie surrounded by rosemary-scented pull-apart bread that’s crusty on the outside and fluffy in the center. This star bread can serve as a stand-alone centerpiece, though we also love the idea of using it as a jumping-off point for a whole arrangement of snacks, like crudités, dried fruit, and dips. The dough can be mixed the day before and the bread, sans cheese, can be baked earlier in the day and reheated with the Brie tucked into the center so that it’s at the perfect temperature when your guests arrive.

PREP
35 mins
BAKE
25 to 35 mins
TOTAL

Dough

2 ½ cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour

¾ cup (170g) water, lukewarm

4 tablespoons (57g) unsalted butter, softened

1 large egg, at room temperature

rounded 1 ¼ teaspoons table salt

¾ teaspoon instant yeast

2 teaspoons fresh rosemary, finely chopped*

note: Substitute 1 ½ teaspoons Herbes de Provence, if desired.

Assembly

one 8-ounce wheel Brie cheese

1 large egg, beaten with a pinch of salt (egg wash)

flaky sea salt, for sprinkling

1 ½ teaspoons fig or cranberry jam

2 tablespoons (28g) unsalted butter

1 sprig rosemary, plus more for garnishing

Directions at kingarthurbaking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer