Bread with Brie and Pear and Madras Curry Compote

L'Antro dell'Alchimista
Bread with Brie and Pear and Madras Curry Compote


This basic dough, made with brewer's yeast and strong flour, makes a good case for breaking out your bread machine. After it rises, the dough is stuffed with slices of brie and sweet pear compote, shaped into loaves and given time to rise again. The loaves are scored diagonally before transferring to the oven to bake. Slice the bread and serve it hot with honey, jam or additional more warm, gooey brie.


280 grams strong flour
5 grams yeast (brewer’s)
1 teaspoon malt
5/6 milliliter warm water
7 grams salt
brie cheese


1Preheat the oven to 190C.
2Dissolve the yeast with the warm water and the teaspoon of malt.
3Place all the ingredients in the bread machine, turn it on to the kneading function (approximately 1 hour and 30 minutes).
4Once completed, let the dough remain in the machine to rise for an additional hour.
5If you are not using a bread machine, then knead all the ingredients by hand and let the dough rise for a few hours in a warm area.
6Roll out the dough into two rectangles, place some slices of Brie in the center, and spread with some of the compote.
7Roll up the dough into a loaf and place the loaves, with the edge of the dough side down, on a wax paper-lined baking sheet.
8Let the dough rise for 1 hour and 30 minutes.
9Make diagonal incisions with a sharp blade on the loaves and bake for approximately 20 minutes (or until golden).
10Remove the bread from the oven and serve it hot, it is excellent sliced and placed under the broiler for a few minutes.
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