A delicious savory bread perfect on its own or to accompany soup
- 2 cups of bread flour
- 1 tsp salt
- 1 package of yeast
- 1/4 cup of unsalted butter, softened
- 1 egg, lightly beaten
- 3/4 cup whole milk, warmed
For the filling
- 6 slices crispy bacon, cut into small pieces
- 8 1/2 oz goat cheese, softened
- 1/4 cup sundried tomatoes, rehydrated and chopped
- 2 tsp dried basil
egg wash made of 1 egg mixed with a splash of water
- Add the flour, salt to one side of the bowl of a stand mixer with the paddle attached. Add the yeast to the other side.
- Drop in the softened butter in pieces, the egg and half of the milk. Mix until the dough comes together. If needed, add more of the milk. The dough should not be dry.
- Replace the paddle with the dough hook and knead for 12 minutes.
- Remove to an oiled bowl and let rise for an hour.
- While the dough is rising mix the goat cheese, bacon and sundried tomatoes
- Without punching down the dough roll it out to a rectangle about 18″ x 12″
- Add the goat cheese filling and carefully spread it out to almost the edges on all four sides.
- Roll the dough up from the long side. Pinch the edge to close and roll the dough to make sure it seals.
- Cut the dough in half lengthwise, leaving it attached at the top.
- Twist the two pieces together – one over the other – join the ends to form the circle or crown.
- Place on a parchment lined baking sheet and let rise for an hour.
- Preheat oven to 400°
- Brush the couronne with the egg wash and bake in the preheated oven for 25 to 30 minutes until golden brown.
- Cool on a wire rack and serve warm or at room temperature.
This is delicious warm after resting and it gets better as it sits. It was even better the second day.
Keywords: bacon, couronne, goat cheese, party bread, game day snack