Cheddar, Onion and Wholegrain Mustard Couronne

This is a delicious interpretation of a couronne loaf; once you've mastered the twisting process, you really can add any fillings you want. I find the combination of a cheese, a complementary flavour and something to accentuate and complement both base flavours is a foolproof selection of fillings!

Cheddar, Onion and Wholegrain Mustard Couronne

Fillings added

Ingredients:

500g/1.1lb strong white bread flour

25g/1oz marg or butter

2tsp salt

7g/2tsp dried yeast

350ml warm water

200g strong cheddar, grated
6 medium/4 large onions, finely sliced (I used a mix of red and white)
Salt and pepper (and herbs and seasonings to taste)

2 tbsp wholegrain mustard

Rolled up

200oC oven/180oC fan

Method:

1. Rub the marg or butter into the flour until it resembles breadcrumbs, then add the yeast and salt (to separate sides of the bowl) and mix.

2. Add the warm water in stages until the dough comes together but isn't sticky.

3. Turn out onto a floured surface and knead for 10 minutes, or until the dough is smooth and elastic.

Cut down middle

4. Place into an oiled bowl, cover with oiled clingfilm and leave to rise in a warm place until doubled in size (at least 1 hour).

5. Whilst the dough is rising, gently saute the onions in a little oil until they're soft and translucent. Add salt and pepper to taste. I added a little mixed herbs and garlic salt too for an extra savoury note.

6. Once risen, turn the dough out onto a floured surface, knead gently for 30 seconds to knock it back and then roll the dough out into a rectangle (approx. 1m x 50cm).

7. Cover the rectangle with the fillings of your choice, (I did mustard first, then onions, then cheese), tack one of the long edges to the work surface and then roll from the opposite long edge like a swiss roll - do it as tightly as you can.

Twisted halves

8. Cut the ~1m long roll of dough lengthways down the centre of the roll, twist edge half individually until it has an even twist all the way along, then twist the two halves together, to effectively reform the ~1m long roll.

9. Starting at one end of the dough, roll the dough into a flat spiral, like a snails shell. Continue to the other end of the dough and then place your spiral onto the centre of a greased and floured baking sheet.

10. Cover again with oiled clingfilm and leave to rise again in a warm place for approx. 30 minutes.

Twists spiralled together

11. Brush with milk and bake in the centre of a preheated oven (200oC) for 35 minutes, or until golden brown and makes a hollow sound when the base is tapped.

12. Cool on a wire rack and enjoy warm with lots of butter. It'll keep for 3-4 days in an airtight container.

This bread makes a delicious accompaniment to a classic tomato soup, or as part of a really special Ploughmans, but it's equally delicious all on it's own!

Happy Baking!

The Baking Ginger xx