Finally, a malt bread recipe that tastes the way it's supposed to! And it's dairy free and low(ish) in sugar, too. Supposedly it improves after a few days, but it was pretty delectable still warm. I made a single 2lb loaf, which took about 1 hour 15 mins. Next time I might add even more dried fruit, and sub in some wholemeal flour.
Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
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