Golden bread, creamy Brie and sweet-tart cranberries—this is a dish that invites everyone to gather around and pull off a bite.
With garlic-herb butter tucked into every crosshatch, Margi’s decadent bread makes a delicious addition to a holiday table or a cozy evening at home. And while cranberries bring the holidays to mind, there’s no reason to save this favorite for just twice a year!
“Not sure where I found this, but have been using it for years.” — Margi
By Margi Kyle, The Designing Doctor, LLC
Major Chief Cook in Our House!
Makes: 1 large or 2 smaller boules
Oven temperature: 350°F
Baking time: About 25 minutes
Resting time: 10 minutes
Ingredients
- 1 large or 2 smaller boule loaves
- 1 stick butter, melted
- 3 garlic cloves, crushed
- 2 teaspoons fresh thyme leaves or 3 teaspoons dried thyme
- Leaves from 2 sprigs fresh rosemary, chopped, or 2 teaspoons dried rosemary
- Crazy Jane’s mixed-up salt and pepper, about 1 teaspoon each
- 1 (8-ounce) wheel Brie, cut into thin strips
- 1 can whole-berry cranberry sauce
- A little olive oil, if needed to extend the butter mixture
Let’s Get Cooking
- Preheat the oven.
Heat your oven to 350°F.
- Crosshatch the bread.
Using a large serrated knife, cut the boule in two directions, spacing the cuts about 1 inch apart to create a crosshatch pattern. Leave the bottom intact so the loaf holds together.
- Mix the garlic-herb butter.
In a small bowl, combine the melted butter, crushed garlic, thyme, rosemary, salt and pepper.
- Brush the bread.
Brush the butter mixture over the boule, working it down inside the cuts.
- Add the Brie and cranberries.
Tuck the Brie strips and spoon the cranberry sauce into the crosshatches.
- Wrap and bake.
Place the bread on a large piece of aluminum foil. Pour the remaining butter mixture over the loaf. If you need a little more, add a small amount of olive oil to the mixture. Wrap the bread in foil and bake for about 25 minutes. Allow additional baking time if you prepared the bread ahead and it is coming from the refrigerator.
- Rest and serve.
Let the bread sit in the foil for 10 minutes before unwrapping and serving.
Margi’s Kitchen Tips
Make two smaller loaves: “I like to do two to have one for the next night’s leftovers.”
Make slicing Brie easier: Spray your knife with Pam or another nonstick cooking spray before cutting the cheese.
Serving Suggestion
Place the warm loaf in the center of the table and let everyone pull apart the buttery, cheese-filled pieces. It’s made for sharing!
