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Mar. 28th, 2021 10:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Olive/Rosemary Crown.
Usually called the Fronch "couronne".
2 cups strong flour, plus extra for dusting
1 tsp salt
1 package / 7 g dried yeast
2 Tbsp dried rosemary (I used fresh from the yard)
4 Tbsp unsalted butter
1/2 cup + 1 Tbsp / 135 ml warm milk
1 large egg, beaten
1/2 cup black olive tapenade (I used a green olive tapenade - a mixture of olive, caper, and red bell pepper with olive oil)
5 1/4 oz / 150 g crumbled blue cheese
3 Tbsp apricot jam, warmed
Put the flour, salt, yeast, rosemary, and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs. Make a well in the center. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. Or if you are using a mixer, knead with a dough hook for 5 minutes. (I did the latter.) Put back in the bowl, cover with plastic wrap, and let rise until doubled - approximately 1 1/2 hours.
Like a baking sheet with parchment. (I used a Silpat.) Flour your work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 13x10 inches. With the long edge facing you, spread the tapenade all over the dough and crumble the blue cheese on top.
Roll the dough up like a jelly roll, as tightly as you can, with the seam at the bottom. Take a knife and cut lengthwise down the middle vertically all the way across the center, exposing the swirls and making sure that you leave about 1" uncut to keep it attached at the very top. You should have what looks likean A that has not been crossed a chevron or inverted V. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the prepared baking sheet - if you lose the circle shape, now is the time to fix it - then cover with greased plastic wrap and let rise for 30 minutes.
Heat the oven to 425. When the crown has doubled in size, uncover and bake for 25 minutes. Remove and place on a rack to cool. Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary.
What worked: It took me a bit to figure out the plaiting directions. (Especially when it does not tell you to plait. Hence the replacement of "A that has not been crossed" for "chevron".) You slice the roll in two and plait the strands back and forth, joining them in a circle, so that the rolled layers twist around in the couronne.
It was yummy and people liked it; the six of us ate the whole thing. I was afraid it would be too salty, but the bread soaked up the salt flavor.
This came from the same cookbook that everything else was "meh", so it's nice to have a winner for once.
What didn't: It was rustic. My plaiting was a bit loose on the last half and so it didn't present as tightly. The filling exploded out a bit.
Will I make it again? People have requested it. I'm trying it for a homeowners' meeting dinner tonight, using house-cured pancetta and sun-dried tomato as an alternate filling with the blue cheese. No apricot jam, though - I don't have any open right now.
Usually called the Fronch "couronne".
2 cups strong flour, plus extra for dusting
1 tsp salt
1 package / 7 g dried yeast
2 Tbsp dried rosemary (I used fresh from the yard)
4 Tbsp unsalted butter
1/2 cup + 1 Tbsp / 135 ml warm milk
1 large egg, beaten
1/2 cup black olive tapenade (I used a green olive tapenade - a mixture of olive, caper, and red bell pepper with olive oil)
5 1/4 oz / 150 g crumbled blue cheese
3 Tbsp apricot jam, warmed
Put the flour, salt, yeast, rosemary, and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs. Make a well in the center. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. Or if you are using a mixer, knead with a dough hook for 5 minutes. (I did the latter.) Put back in the bowl, cover with plastic wrap, and let rise until doubled - approximately 1 1/2 hours.
Like a baking sheet with parchment. (I used a Silpat.) Flour your work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 13x10 inches. With the long edge facing you, spread the tapenade all over the dough and crumble the blue cheese on top.
Roll the dough up like a jelly roll, as tightly as you can, with the seam at the bottom. Take a knife and cut lengthwise down the middle vertically all the way across the center, exposing the swirls and making sure that you leave about 1" uncut to keep it attached at the very top. You should have what looks like
Heat the oven to 425. When the crown has doubled in size, uncover and bake for 25 minutes. Remove and place on a rack to cool. Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary.
What worked: It took me a bit to figure out the plaiting directions. (Especially when it does not tell you to plait. Hence the replacement of "A that has not been crossed" for "chevron".) You slice the roll in two and plait the strands back and forth, joining them in a circle, so that the rolled layers twist around in the couronne.
It was yummy and people liked it; the six of us ate the whole thing. I was afraid it would be too salty, but the bread soaked up the salt flavor.
This came from the same cookbook that everything else was "meh", so it's nice to have a winner for once.
What didn't: It was rustic. My plaiting was a bit loose on the last half and so it didn't present as tightly. The filling exploded out a bit.
Will I make it again? People have requested it. I'm trying it for a homeowners' meeting dinner tonight, using house-cured pancetta and sun-dried tomato as an alternate filling with the blue cheese. No apricot jam, though - I don't have any open right now.
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Date: 2021-05-21 07:29 pm (UTC)no subject
Date: 2021-05-21 08:09 pm (UTC)