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Brie Bread Recipe

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This recipe for Brie Bread, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Schnell
Added: Sunday, July 1, 2007


2 loaves French bread
cup oil
6 Tbsp white wine
2 tsp black pepper
4 cloves garlic, minced
20 oz ripe brie cheese
6 Tbsp chopped chives
2 cups coarsely shredded basil leaves
3 cups shredded herbs (oregano, sage, parsley, marjoram, thyme, savory, and tarragon) -or-
Rule of thumb substitute 3 parts fresh herbs for one part dried.
1 cup (Herbs de Provence rosemary, thyme, tarragon, basil, savory, fennel, lavender, and marjoram)

1.Cut bread lengthwise sprinkle the cut surface of each half with the oil, wine, pepper and garlic.
2.Cut brie into quarter inch slices. Spread half the herbs on the cut surface of the bottom half of the loaf and arrange the slices on top. Spread the remaining herbs on top of the cheese and place the top half of the bread loaf on top to reform the loaf. Press firmly together and roll as tightly as possible in plastic wrap and then in aluminum foil. Refrigerate with 3 to 5 pounds of weight for 4 to 5 hours cut into 1 inch slices and serve room temperature.




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