400g plain flour
1 tbsp caster sugar
12g dried yeast
240ml warm milk
55g soft butter
3 tbsp Moran’s pesto
1 whole Camambert in a box
For the dough, add the four, salt, sugar, yeast and milk to a mixing bowl fitted with a dough hook and mix for a few minutes.
Add the soft butter and continue to mix until you are left with a smooth dough.
Place this in a greased bowl, cover and allow to double in size.
Once proved, knock this dough back and on a floured surface roll this dough into a rectangle (9”x18”)
Spoon on the Moran’s pesto and spread across the dough.
Taking the longer side, roll this up like a Swiss roll and cut this sausage shaped dough into 10 pieces.
Arrange these 10 pieces of pesto dough in a circle on a baking tray, cover and allow to prove for another 25-30 minutes.
Preheat your oven to 220C/200C fan/425F/Gas 7.
Remove any wrapping from the camembert, and place back into the base of the wooden box.
Place this in the center of the bread wreath and drizzle with rapeseed oil.
Pop in the hot oven and bake for 25-30minutes until golden brown.
The cheese will be extremely hot when you take it from the oven so allow it to rest for a few minutes before serving.
Dress with cranberries and fresh herbs.