Baked Cranberry and Brie Bread

Preheat oven to 180°C and line a baking tray with baking paper.

Using a serrated knife, cut a circle the same size as the brie from the top of the loaf. Remove enough bread from the centre of the loaf that the brie will fit in. Cut vertical slits almost to the bottom of the loaf every 3cm around the crust of the loaf.

Brush inside of loaf with cranberry sauce and place the wheel of brie into the loaf.

Using a small knife, score the top of the brie.

Bake for 20 minutes or until the brie is melted and the bread is golden and toasted. Carefully peel back part of top of brie to expose cheese for dipping.

Arrange the thyme sprigs around the top of the brie to serve.