Tuesday, 30 May 2017

Tear and Share Brie & Onion Jam Bread

Summer certainly feels like it's here, (location dependant) and few things say summer more than having friends or family around and sharing some great food. This tear and share bread is perfect for that occasion. With garlicky pins wheels surrounding a flavourful spiced onion jam infused Brie, it's quite the treat. Brie is well known for it's mild and creamy taste. This recipe works to that uplifting this household favourite.

Layering with chilli and onion jam, gives this cheese a great flavour profile to work with. Going from creamy Brie to a rounded body of warm chilli and onion jam is quite the treat. Not to mention the garlic bread surrounding, making the cheese the perfect dip. Look how gooey and stringy it is. Perfection!

Feel free to use an alternative cheese. I'd recommend sticking to a mild soft cheese, however, as long as it's soft it should work perfectly. When using Brie or any other cheese, try and find a whole small cheese. Using a wedge will likely result in the cheese bleeding everywhere, not to mention the struggle trying to layer.



175g strong bread flour
4g salt
10g butter
1 x 7g sachet quick rise dried yeast
100ml lukewarm water (37°c)

2 cloves garlic
20g softened salted butter

2-3 tbsp chilli & onion jam
1 x 125g whole brie

  • Whisk the dried yeast with the warm water until fully dissolved. 
  • In a large mixing bowl combine the flour, the salt and the butter. Add the yeast mix and combine until you can form a ball. Continue to knead for at least 5 minutes. 
  • Cover with cling film and leave in a warm place to prove.
  • For the butter, mince the garlic and gently cook without colour in a small saucepan, add the butter and beat the garlic through the butter. Leave off the heat to infuse.
  • Once the dough has doubled in size, knock the dough back and knead for 5 minutes. 
  • On a lightly floured surface roll the dough out into a rectangle. Approx 35cm x 20cm.
  • Spread the garlic butter over the dough. Roll the dough now as you would if you're making a Swiss roll.
  • Cut into 8 even sized pieces. Flatten one in the middle of a lined tray with baking paper. Place the remaining seven around the flatted one standing up, looking a little like pinwheels. Press them a down little so they all touch. 
  • Leave to prove once again until doubled in size.
  • For the cheese, remove the top of the cheese, scoop out the cheese from the outer shell and leave to one side. Place a spoonful of onion jam inside followed by some cheese. Do this repeatedly till layered and full. Top off with the lid.
  • Place the cheese in the centre on top of the flattened dough once they've proved again. Brush with some egg wash if the have some. (Gives a better finish, I didn't as ... well I forgot.)
  • Bake in a preheated oven at 180 degrees for 20 minutes. This is oven dependant.
  • Once cooked remove from the oven, leave to cool for a minute or two before enjoying. 
  • If you have any spare garlic butter, wipe over the rolls for even more garlicky goodness.



  1. I just love this idea! It looks absolutely delicious!

    1. Thank you Italian Kiwi! I hope you get the chance to try it sometime.


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