This elegant bread combines the rich, creamy notes of melted Brie cheese with sweet-tart cranberries, creating a showstopping loaf that's perfect for special occasions or when you want to elevate your bread game. The subtle sweetness of the cranberries perfectly balances the buttery Brie, while the crusty exterior gives way to a soft, flavorful interior.
Ingredients
For 1 large loaf:
- 3½ cups bread flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1¼ cups warm water
- 2 tablespoons honey
- 8 ounces Brie cheese, rind removed and cubed
- 1 cup dried cranberries
- 2 tablespoons fresh rosemary, chopped (optional)
- Olive oil for brushing
Instructions
- In a large mixing bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it stand for 5-10 minutes until foamy.
- Add the flour and salt to the bowl. Mix until a shaggy dough forms, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- Gently punch down the dough and turn it onto a floured surface. Pat it into a rectangle and evenly distribute the cubed Brie, cranberries, and rosemary (if using) over the surface.
- Carefully fold and knead the additions into the dough until evenly distributed, being gentle to avoid completely crushing the Brie pieces.
- Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let rise for another 45 minutes.
- Preheat your oven to 400°F (200°C). Once the dough has risen, use a sharp knife to score the top with a cross pattern.
- Brush the surface lightly with olive oil and bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- Transfer to a wire rack and let cool for at least 20 minutes before slicing.
Serving Suggestions
This bread is stunning when served still slightly warm, allowing the Brie to remain soft and creamy. It makes an excellent addition to a cheese board or holiday spread. Try serving it alongside:
- A drizzle of honey
- Extra fresh cranberry sauce
- Prosciutto or other cured meats
- A glass of crisp white wine or sparkling cider
Storage
Store any leftover bread in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes.
Recipe Notes
- For the best texture, make sure your Brie is well-chilled before cutting it into cubes. This helps prevent it from becoming too messy when incorporated into the dough.
- Fresh cranberries can be substituted for dried ones during the holiday season. If using fresh, roughly chop them and reduce the amount to ¾ cup to prevent excess moisture.
- The rosemary is optional but adds a wonderful aromatic note that complements both the cheese and cranberries.
With its festive red and white appearance and sophisticated flavor profile, this Brie and Cranberry Bread is sure to become a favorite for special occasions or whenever you want to treat yourself to something extraordinary.
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