Featured Recipe: Tear ‘n’share beer bread with camembert

  • 23 September 2020
  • Moor Market
  • Cooking time: 30
  • Servings: 2-4

(easy drinking golden ale with a touch of honey)

Tear ‘n’share beer bread with camembert

A dish perfect for sharing, tasty beer bread bites with camembert infused with garlic and rosemary.

Dish can be adapted to serve as just bread rolls or even a loaf, also goes well with garlic butter if not a cheese lover.


500g strong white bread flour

½ tsp salt

2 tsp golden caster sugar

7g easy bake yeast

325ml Chatsworth Gold

1 camembert

3 garlic cloves, sliced

Rosemary sprigs

Olive Oil

Sea salt


  1. Add flour, salt, sugar and yeast to a bowl and mix
  2. Gently warm beer (it is important to check yeast instructions, some yeast require just warm liquid, whilst others need to be activated before using boiling water)
  3. Add beer to bowl and mix to form a dough, turn out onto floured surface and knead for 5 -10 minutes
  4. Place in a greased bowl, cover with cling firm and place in warm place to prove for 2 hours.
  5. Grease a round ovenproof tray
  6. Remove the top layer of skin from the camembert, leaving a 1 ml edge
  7. Cut small slits into the camembert and add sliced garlic, and some rosemary sprigs and place in centre of baking tray
  8. Knead dough for a for a further 5 mins and divide into 24, roll each individual one into a ball and place in tray surrounding camembert
  9. Leave for a further hour, covered in a damp tea towel.
  10. Preheat oven to 180⁰C, 350⁰F, gas mark 4
  11. Mix reaming rosemary with olive oil, and spread over doughballs, sprinkle with sea salt
  12. Cook for 30 mins, until bread is cooked and has risen, and camembert is gooey

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