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

Ultimate Cheese Scones

I love cheese scones. Along with millionaires' shortbread they're my absolute favourite. 

One of the best things about being at home for a few days (aside from seeing family and friends!) is having well stocked cupboards, which meant I could rustle these up spontaneously on Saturday morning in time for elevenses. They're great hot out of the oven covered in real butter with a cup of strong coffee.

Ultimate Cheese Scones

Ingredients before assembly

Makes 12 big scones

Ingredients:

500g self raising flour

130g butter/marg

4tsp baking powder

2tsp mustard powder

250g mature cheddar

seasoning to taste

2 eggs

0.5 pint milk

170oC fan oven/180oC all other ovens

Dough ready to roll

Method:

1. Rub the butter into the flour until it resembles breadcrumbs. Add the baking powder, mustard powder, grated cheese (keep a small handful of the cheese back for topping the scones) and seasoning; combine.

2. Whisk the eggs and add milk to make up to 0.5 pints. Add 2/3 of the milk mixture to the dry ingredients and use your hands to combine into a soft dough. (You can add more of the milk mixture if it needs it, but don't make the dough too sticky or you'll spoil the texture of the finished scone.)

Topped before the oven

3. Roll the dough of gently on a lightly floured surface to 1in/2.5cm thick, cut with a 2.5/3in ring and place on a lined baking sheet. Repeat for rest of the dough until it's all used, then brush the tops of the scones with some of the remaining egg mix and top with a generous pinch of the remaining grated cheese.

4. Bake in the centre of a preheated oven for 15/20 minutes until the scones are golden and the sides don't feel soft when they're prodded.

These really are best enjoyed straight out of the oven. If you're going to keep them for a few days reheat them in the oven at 150oC for 10 minutes, or microwave for 30 seconds if you can't wait that long!

Finished scones!

If you want to pimp your scones add chopped chives, thyme, garlic granules or cayenne pepper, but I'm a bit of a purist when it comes to scones - if it ain't broke don't fix it!

These are a fab treat for the weekend, so get going!

Happy Baking,

The Baking Ginger xx

Easy Peasy Pizza with a Scone Base

Original recipe from school for a 7 year old!

The first time I made these pizzas I was in Year 3 at school - they're that easy! The scone base is a bit different to the usual bread base for a pizza, but it's a lot more flexible; you can add cheeses, garlic, herbs to your scone dough without risking upsetting anything!

Here I've added thyme to the base and topped it with lots of veg, cheddar and basil, but you can literally do anything with it; use up leftovers or go for a classic tomato, basil and mozzarella (I've included the quantities of toppings you'll need for that combo at the bottom).

This recipe will serve 2/3 generously, or 4 if you do an accompanying side salad, garlic bread or veg. They lend themselves really well to a sociable meal, make the bases in advance and then let people top their own individual pizzas, they're fun and tasty, what more could you ask for??

Flour and marg breadcrumbs

Easy Peasy Pizza with a Scone Base

Ingredients:

Base:
8oz self raising flour
2oz marg
100ml milk
salt and pepper
1tbsp fresh thyme (or any other herbs you fancy)

Veggie Supreme Toppings:
half tin chopped tinned tomatoes

Dough with thyme in

4oz grated cheddar
2tbsp sweetcorn
lightly sauted onions, peppers, courgettes (with garlic)
mushrooms
big handful of basil leaves

Tomato, Basil and Mozzarella Toppings:
half tin chopped tinned tomatoes
3 beef tomatoes
300g mozzarella (2 balls worth)
very large handful of basil

Other Suggested Toppings:
Smoked sausage, anchovies, olives, ham, tuna, jalapeños, 
pineapple, aubergine (fry before), cooked chicken, 
cooked prawns, smoked salmon, any types of cheese,
whole egg which cooks as the pizza does,

Rolled and ready to go

170oC fan oven/180oC all other ovens
standard size baking tray

Method:

1. In a large bowl rub the flour and marg together into breadcrumbs.

2. Add the baking powder, seasoning and any herbs/cheese you fancy.

Avec toppings

3. Add the milk to bring the ingredients together into a soft dough, turn out onto a floured surface and knead lightly just until the dough comes together.

4. Roll the dough out to a size slightly bigger than your baking tray, grease the baking tray with olive oil and carefully move the dough onto the baking tray - fold over the bits of dough that overhang to make edges for your pizza base.

5. Cover with the chopped tomatoes, toppings and then cheese as you like.

6. Bake in the centre of a preheated oven for 20 minutes, or until the cheese is melted and the edges of the base are golden brown.

Cooked and ready to eat!

They're best enjoyed straight out of the oven, or they're great cold for a picnic lunch, or even breakfast the next day!

These are so easy and flexible you can't not give them a go!

Happy Baking,

The Baking Ginger xx