Camemert Bread Ingredients 2 tablespoons warm milk 1/2 teaspoon sugar 2 teaspoons active dry yeast 1 3/4 cups flour 1/4 teaspoon salt 2 eggs 2 tablespoons melted butter 4 oz Reny Picot Camembert, rind removed, cut into about 10 pieces Beaten egg Instructions Combine the warm milk, sugar and yeast in a small bowl. Stir until dissolved and leave to stand for 2-3 minutes, or until the yeast starts to bubble. Put the flour and salt into a food processor fitted with a blade, and pulse to combine. Beat the eggs and melted butter into the yeast mixture. With the machine running, slowly pour it through the feed tube and process until well combined. Scrape down the sides and add the cheese. Continue processing until the dough comes together into a ball. Transfer the dough to a lightly floured surface and knead it 10-20 times. Generously butter a loaf pan or eight individual brioche molds. Shape the dough into a cylinder or into eight balls and put into the pan or molds. Allow it to rise in a warm place until doubled in bulk. Meanwhile, preheat the oven to 375¡F. Glaze the bread with the beaten egg and bake until deep golden brown, about 30 minutes for a loaf or 15 minutes for individual molds. Cool on a rack.