Pesto Bread Wreath with Baked Camembert

Moran's pesto bread wreath with baked camembert

Serves 10


  • 400g plain flour
  • pinch salt
  • 1 tbsp caster sugar
  • 12g dried yeast
  • 240ml warm milk
  • 55g soft butter
  • 3 tbsp Moran's pesto
  • 1 whole Camembert in a box

Cooking Instructions

  • 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.
  • Onced 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 centre 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.
Back to blog