Vegetarian Recipes

90% vegetarian, 100% socialist


April 6th, 2008 · 7 Comments

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


  • 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.

Tags: Baking · Bread · Vegetarian

7 responses so far ↓

  • 1 Mary-Rose Agius // Apr 22, 2008 at 11:28

    Thanks for the comment, hope it’s ok, I’ve added you to my blog roll. Nice blog! Look forward to further posts.

    Just had my first go at baking real bread on the weekend, turned out fantastically. Now the other half looks at me pleadingly when ever I take a loaf out of the oven. 😀

  • 2 richard // Apr 29, 2008 at 11:55

    Hi Mary-Rose.

    Pleased to hear your first attempt at baking turned out a success. Does your other half get to taste the bread or do you just tease him?

    I’ve added ‘Did you put garlic’ to our blogroll, so expected to be inundated by millions of yumblog readers.

    All the best.


  • 3 Helrn // May 2, 2008 at 12:33

    Hi Richard, I’m very glad I checked out your blog! Nice design and photos. It’s also rare for a blog to make me laugh out loud but ‘sealed up my hole’ did exactly that!

  • 4 richard // May 2, 2008 at 12:57

    Hi Helen.

    Many thanks for swinging by and paying us a visit.

    You laughed out loud? Don’t you realise yumblog takes itself very seriously?

    Keep up the good work with ‘Food Stories

    All the best.


  • 5 Helen // May 2, 2008 at 13:34

    And I’ve just noticed you are a fan of B3ta! Now we really have a big mutual appreciation thing going on….

  • 6 richard // May 2, 2008 at 13:36

    They love the web.

  • 7 Colloquial Cook // Aug 6, 2008 at 09:09

    Haha, love the cul de chat undignified crown! It also looks ridiculously good! I have had a few of those rude brioches 😉

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