Cranberry Brie Sourdough Pull-Apart Bread Recipe
Hey there! So, let me tell ya about this Cranberry Brie Sourdough Pull-Apart Bread I whipped up last Thanksgiving. My family loves it so much, I think they secretly plan the whole holiday around it! (Okay, maybe not entirely true, but you get the idea.) It’s one of those recipes that fills your kitchen with the most amazing smells and, honestly, makes everyone think you’re some kind of culinary wizard. Which we both know is stretching the truth a bit!
Why You’ll Love This Bread
I make this whenever I want to impress without, you know, actually doing a lot of work. My family goes crazy for it because it has that perfect blend of sweet cranberries and creamy, melty Brie. Plus, there’s something about sourdough that just feels fancy, right? (Even if it takes forever to rise.) And on those chilly days, it’s a cozy delight to pull apart and share. Trust me, once you see that cheese oozing out, you’ll know it’s worth the effort!
What You’ll Need
- 1 sourdough boule (500g or a big ol’ loaf)
- 200g Brie cheese (or camembert if you’re feeling adventurous)
- 1 cup fresh cranberries (dried work too in a pinch)
- 3 tablespoons honey (I sometimes use maple syrup because, why not?)
- 2 sprigs fresh rosemary (my neighbor swears by thyme, and it’s good too!)
- 2 tablespoons butter, melted
- Salt to taste (a pinch, maybe?)
How to Pull It Apart
- Preheat your oven to 350°F (175°C). This is where I usually realize I’ve left my mitts at the other end of the kitchen…
- Using a serrated knife, cut the sourdough in a grid pattern—not all the way through, just enough to create a pull-apart effect. And hey, if it’s a bit uneven, no worries, we’re not serving the Queen!
- Stuff those cheese and cranberries into the cracks. Don’t worry if it looks like a mess—it’ll all melt together in the oven.
- Mix melted butter, honey, and rosemary in a small bowl. Brush (or drizzle) over the bread; sometimes I just pour it on because I’m impatient like that.
- Wrap the bread in foil and bake for 15 minutes. Then, unwrap and bake for another 10 minutes to get that golden, crispy top. And this is where I sneak a taste!
- Sprinkle with a bit of salt before serving. Or not, if you’re not into that.
Notes from My Kitchen
Okay, so I’ve tried adding nuts once, thinking it’d be a nice crunch. But honestly, they just fell out and made a mess (stick to the basics). And, if you’re using dried cranberries, you might want to soak them first, or they’ll turn into tiny rock-hard surprises!
Fun Variations to Try
Once, I swapped the cranberries for figs because I was feeling fancy. It was… interesting. Probably wouldn’t do that again. But I do love using a bit of garlic in the butter mix for an extra kick.
Equipment: Don’t Sweat It
If you don’t have a serrated knife, a regular one works, you just need to be a bit more careful (and maybe say a quick prayer to the kitchen gods).
Storing Your Creation
In the unlikely event you have leftovers, wrap them in foil and reheat the next day; I think it tastes even better then. But honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually have this as a starter before the big meal. Or sometimes, I just serve it with a nice salad for a casual lunch. My kids love dunking pieces into soup, which is adorable and messy.
Tips I Learned the Hard Way
I once tried rushing the baking step, cranking up the heat to save time—bad idea! The outside was burnt, the inside was cold, and I learned the value of patience in baking. So don’t do that!
FAQs I’ve Been Asked
- Can I use a different type of bread? Sure thing! A nice crusty bread works well, but sourdough just has that extra oomph.
- What if I don’t have fresh rosemary? No biggie—dried herbs work, but just use a bit less since they’re more potent.
- Is it okay to use different cheese? Absolutely! Just make sure it’s a good melting cheese, like Havarti or Gouda.
So there you have it, my friend! Give it a try and let me know how it goes. And if you’re feeling adventurous, check out some other sourdough recipes over here or learn about the art of cheese melting here. Happy cooking!
