Couronne

According to Babel Fish couronne is French for crown, and according to the title this loaf is meant to be couronne-shaped. But it was snowing, I got over excited, couldn’t concentrate, and failed to read the recipe properly. As a result I missed out one small, but essential, step and by way of punishment the gods ‘sealed up my hole’.

WARNING – middle-class joke: Less of a Couronne, more of a Cul de Chat.

Preparation time: 10 minutes plus 1 1/2 hours proving
Cooking time: 25 – 35 minutes
Skill level: Easy

Ingredients

• strong white flour
• yoghurt
• fast action yeast
• sugar
• warm water
• salt

Put the flour, sugar, yeast and salt in a bowl and mix together. Add the yoghurt and enough of the water to form a smooth dough.

Knead for 5 minutes, return to the bowl, cover with oiled cling film and leave in a warm place for about an hour.

Once the dough has doubled in size, turn it out onto a floured surface and shape it into a circle. Use your fingers make a hole in the centre of the dough and expand it to about the size of your fist.

Place on a floured baking tray and put an oiled mug/bowl in the hole in the centre of the dough to prevent it closing up (This is the bit I forgot).

Slash with a knife if the mood takes you, loosely cover in oiled cling film and leave to rise in a warm place for about half an hour.

Dust with flour and place in an oven pre-heated to 220C for 25-35 minutes. Cover with tin foil after 15 minutes if it looks like the bread is getting too dark.

Leave to cool on a wire rack.

A successful couronne baked by my fellow blogger

Verdict: A lovely soft sweetish white loaf. Would probably taste even better with a hole in the middle. Good toaster too.

Drink: Tea.

Entertainment: While the dough was proving we went out for a play in the snow and ended up at Columbia Road flower market where we bought herbs, drank K4e and ate bagels.