Cranberry Brie PullApart Bread — Milford Kitchen
Preheat oven to 350°F. Slice bread in a grid fashion into 1-inch cubes but take care not to slice all the way through the bottom of the loaf. In a small bowl, add the butter, thyme, rosemary, and salt, then stir to combine. Place bread on a foil lined baking sheet and brush with butter mixture, make sure the butter makes its way into all the gaps.
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Instructions. Preheat the oven to 350 degrees F. Cut the round loaf vertically and horizontally to create 1" cubes. You want to cut fairly far down through the loaf to have room to tuck in the cheese, sauce, and nuts, but don't cut all the way through. Cut the wheel of brie cheese into small chunks.
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Assemble & Cook the bread. 1. Liberally butter the bottom and sides of the cast iron skillet. Working quickly, place the balls of dough and slices of brie alternatingly in the pan, working in a spiral fashion until the skillet is full. 2. Cover the pan with a clean kitchen towel and proof for 15-20 minutes.
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Add cranberries, lemon juice and orange zest, if using; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 5 to 7 minutes. Grease a 9-by-5-inch loaf pan. Lightly flour a work surface. Roll out dough into a 12-by-20-inch rectangle. Using a sharp knife or pizza wheel, cut the.
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Preheat your oven to 350°F and line a large baking sheet with parchment paper. Using a serrated knife, cut a crosshatch pattern into the loaf, slicing about an inch apart in both directions, but don't cut all the way through the bottom.
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Step 2 In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches. Step 3 Stuff.
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Place the wheel of brie (with the rind removed) on top of the bread and use a knife to trace a circle around it. Scoop out the inner circle of the bread. Place the bread on the baking sheet. Spray the cooking spray on the outside of the bread. Cut slices all around the edges of the bread, about 1-2 inches apart.
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Spread the cranberry sauce in between the cut pieces of bread then add chunks of brie. Add a few sprigs of rosemary then drizzle with olive oil and season with salt. Bake: Cover the bread loosely with foil and place in a hot oven. Bake for 10 minutes or until the brie is completely melted then serve immediately.
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Brush the top of the bread with melted butter. Place the cubes of brie inside the bread between each slice. Place the bread in the preheated oven and bake for 10 minutes. Remove from oven and top with cranberries and pecans. Place the bread back in the oven and bake for five to 10 more minutes.
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Prepare the Brown Sugar Topping. In a small bowl combine the melted butter, brown sugar, and chopped pecans. Sprinkle on top of the bread. Bake. Place the prepared bread on a rimmed baking sheet and bake for 15 to 20 minutes at 350º F or until the brie begins to melt and the bread turns a golden brown.
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In a small bowl, combine the butter, thyme, and rosemary. Season with salt and stir to combine. Place bread on a baking sheet and brush with butter mixture, taking care to get butter inside all of the slices. Stuff each space with brie and cranberry sauce and wrap bread in foil. Bake until cheese has melted, about 20 minutes. Unwrap and serve hot.
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Start with a one pound round of brie. Cut it into 32 squares. Open two big 8-count cans of biscuits (the 16oz size). Tear each biscuit in half, making a total of 32 biscuit halves. Place one square of brie into the center of each biscuit dough piece and pinch together. Open a can of cranberry sauce with whole berries.
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In a small bowl, combine 2 tablespoons butter, the pecans and brown sugar. Use your hands to mix the butter into the pecans to create a crumble. Take the remaining 2 tablespoons butter and insert thin slices into the loaf of bread. Place the loaf on a baking sheet and stuff the brie inside the bread, filling in all the spaces in between the cuts.
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Preheat the Traeger with the lid closed to 350°F; this will take at least 15 minutes. Line a rimmed baking sheet with foil or parchment paper for easy cleanup. 3. Meanwhile, place the bread on the baking sheet. Using a bread knife and leaving the bottom 1 inch of the bread intact, slice rows in one direction about 1½-inches wide.
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1. 2. Slice the bread both horizontally and vertically in 1-inch sections 2 to 3 inches deep to make a grid of 1-inch bread cubes. Do not slice all the way through! The loaf should still be intact.
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Preheat oven to 350 degrees. Using a serrated knife, crosshatch bread, slicing every 1" in both directions but not all the way to the bottom. Whisk butter and seasonings. Brush on top of bread and inside of slices. Stuff each opening with Brie and cranberry sauce. Wrap completely in foil and bake for 20 minutes.
