Baked Cranberry Brie Bites

Baked Cranberry Brie Bites

Baked Cranberry Brie Bites

5 hours 55 minutes

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Ingredients
  • 3 c all-purpose flour
  • 2 tsp salt
  • 1/2 tsp RapidRise instant yeast
  • 1-1/2 c warm water
  • Butter and flour for greasing/flouring pan
  • 4 oz brie
  • 30 cranberries
  • 1 leaf sage, finely chopped
  • Freshly cracked pepper
Instructions

Making the Bread

To make the bread, simply follow Erich’s instructions for his No-Knead, No-Fuss, No-Mess, Oh-So-Delicious Bread, but with two small changes: Only let the dough rise for a few hours, resulting in a much flatter bread; and instead of a Dutch oven or skillet, I used a springform pan.

Preheat oven to 450℉.

Mix all bread ingredients in a large bowl and mix with a spoon. Cover the bowl with a clean towel and place in a warm spot for about 5 hours. The dough will have risen slightly in this time and will still be quite sticky and runny.

Grease bottom and sides of springform pan with butter, then sprinkle with flour.

Pour bread dough into pan and spread it out to the edges using a wooden spoon.

Bake for 40 minutes.

Remove bread from pan and let cool on a wire rack for a few minutes, until it’s warm to touch. Turn oven down to 350℉.

Cranberry Brie Topping

Using the sharp point of a knife, score a large circle around the top of the bread (as seen in the image below). Then carefully slide the knife under the top crust and peel the top crust off.

Cover this cut-away area of the bread with thin slices of brie cheese, cranberries, and finely chopped sage.

Bake for 10 minutes or until cranberries begin to pop and cheese melts.

Add a little freshly cracked pepper to the top and enjoy!

Details
  • Serving Size:   8
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • side dish

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