Spring in Ontario! This week Becky and I baked a Ham and Cheese Couronne. This is number 9 of our Bake Off challenges and comes once again from Paul Hollywood’s excellent book “British Baking”.
You put 250g of bread flour in a bowl with 1 tsp salt and 7g instant yeast. Add 50g of softened, diced butter, I egg and two thirds of 135ml of warm milk. Start mixing with your hands and add the milk a little at a time until you have a “soft and slightly sticky dough”. We did not use all the milk. Give the dough a good knead for 5-10 minutes. Cover and leave to rise until doubled in size. Now comes the fun bit. Roll the dough out to 33cm by 25cm (13″x 10″). Lay 10 slices of slices of air dried ham over the dough. We used Speck.
Becky adds the next ingredient 250g soft cheese. Paul uses goat cheese, but we used cream cheese. Then comes 15 Basil leaves chopped.
Roll it up from the long side.
Split it lengthways down the middle leaving one end attached.
Twist those two pieces together like a DNA spiral, pull into a circle and attach the ends. Place on a baking tray lined with parchment paper, cover and leave to rise until doubled in size. Bake at 200 C/400 F for 25 minutes.
It turned out a little smaller than I imagined, but was quite tasty. I think it would be great for Pot Lucks or picnics. It’s a versatile recipe that is also filled with apricots and nuts in another Bake Off book.