|4 cup||flour — bread|
|10 g||instant dried yeast|
|2 cup||water — lukewarm|
Put the flour and salt in a mixing bowl. Stir the yeast and sugar into 1 cup of water. As soon as the yeast mixture starts to foam, pour it into the centre of theflour. Combine the flour and yeast with a wooden spoon and add the rest of the water and the oil until you have a moist and kneadable dough.
Knead the dough for a few minutes, then cover with a dishcloth. Let it rise for about 30 minutes.
Grease a small pot with butter. When the dough has doubled in size, knock it down into a flat disc. Stack the camembert wheels in the middle of the disc and gather the rest of the dough around the cheese making a sort of pouch. Pinch the dough to close the seams to stop the cheese from leaking out.
Put the bread in the pot with the seams facing down. Leave it to rise for about 20 minutes. Bake over hot coals with a few embers on the lid for 45 minutes.
Remove the bread from the pot and cool slightly before slicing. Serve warm with preserves
Recipe reprinted with permission of Go! Magazine