Cranberry Stuffed Boule Bread

Boule is a traditional shape of French bread resembling a squashed down ball. It is made without any oils and has a light texture that is ideal for making stuffed bread. This recipe uses cranberry sauce and brie cheese for a delectable bread dish that makes a great add-on for your next Thanksgiving feast.

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Ingredients – Bread
3 cups flour + up to 1 cup
2 1/4 teaspoons dry yeast
1 teaspoon sugar
2 cups warm water
1 tablespoon salt
2 tablespoons cornmeal
1 tablespoon olive oil

Ingredients – Stuffing
1 cup sliced brie cheese
1 cup cranberry sauce
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Kosher salt
1/4 cup melted butter

Start by making the bread. Mix the yeast, sugar, and 1/2 cup of the warm water in a bowl. Allow the yeast to activate (approximately 10 minutes). Mix the flour and salt and create a well in the middle. Add the remaining water and mix together thoroughly. Add additional flour to your hands (up to 1 cup) until the dough does not stick but still feels moist to the touch. This dough is not kneaded like other dough, but rather just lightly mixed. Cover and let rest for 1 hour.

Grease the bottom and sides of a cast iron pot with the oil and sprinkle with the cornmeal. Remove the dough and place into the pot. Allow it to rest for an additional hour so that it fills the pot.

Half an hour before the dough is ready, preheat the oven to 450°F. Cover the pot and bake the bread for 30 minutes. Remove the lide and bake for an additional 20 to 30 minutes until the top is golden brown. Cool the bread before stuffing.

Preheat your oven to 350°F. To stuff the bread, cut strips 3/4 down into the bread. Turn the bread 90 degrees and cut in the opposite direction. Hold the bread from the bottom so that it falls apart somewhat. In the openings, place the brie slices and spoon in cranberry sauce. Place the bread on a silicone lined baking sheet after it is stuffed and brush with the melted butter. Sprinkle with Kosher salt, chopped rosemary, and thyme.

Bake for 15 to 20 minutes until the cheese is melted. Serve warm. Makes one 10″ loaf.

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