This is hardly a recipe, more of a twist on whichever way you usually make bread.
I made my usual sourdough, made with my starter, Bob (or Kate), using a mix of 1/3 white bread, 1/3 wholegrain and 1/3 malted grain flours. After a 12 hour overnight rise I shaped and pressed the dough into a roughly rectangular shape, then sprinkled it with small chunks of brie and defrosted (and squeezed) frozen spinach and rolled it up just like a Swiss roll. I left it to rise again for about an hour and then cooked as usual.
My brie was getting past its best, having been at the back of the fridge rather too long, so it was a great way to use it up.
Delicious! I will be trying some other versions of this one.
The crispy bits on the outside where the melted cheese leaked out whilst cooking were excellent.
Sorry for such a brief post – I am desperately trying to catch the deadline for the events, and have missed them both several times this year!