Baked Camembert in a Sourdough Bread Bowl

 

1 round rye sourdough loaf or cobb

250g camembert cheese disk

4 T. cranberry sauce

Splash of dry white wine

3-4 sprigs fresh rosemary

3-4 sprigs fresh thyme

 

Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs. Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.