Cranberry Brie Sourdough Bread (Print Version)

Sourdough pulls apart with brie, cranberries, and rosemary for a savory and sweet bread perfect for sharing.

# Ingredients:

→ Bread

01 - 1 round sourdough loaf (20-25 cm diameter)

→ Cheese and Fillings

02 - 170 grams brie cheese, cut into small cubes

03 - 45 grams dried cranberries

04 - 2 tablespoons fresh rosemary, finely chopped

→ Topping

05 - 45 grams unsalted butter, melted

06 - 15 milliliters honey (optional)

07 - Pinch of sea salt

# Instructions:

01 - Preheat the oven to 175°C.

02 - Using a sharp serrated knife, cut the sourdough loaf in a crosshatch pattern, ensuring not to slice completely through the base.

03 - Insert the brie cubes, dried cranberries, and chopped rosemary evenly into the crevices of the loaf.

04 - Drizzle the melted butter thoroughly over the loaf, allowing it to seep between cuts. Optionally, drizzle with honey for additional sweetness.

05 - Wrap the bread loosely in aluminum foil and place on a baking sheet. Bake for 15 minutes.

06 - Remove the foil and continue baking for 10 minutes until the crust is golden and cheese has melted.

07 - Sprinkle with sea salt and serve the bread warm.

# Notes:

01 - Allow the loaf to rest for a few minutes before serving so the melted cheese sets slightly for easier handling.

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