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

Rye and Raisin Loaf

Finished, sliced loaf

I made this with a good friend as a revision/dissertation break; it's an adaptation of James Morton's recipe (he was on the Great British Bake Off a few years ago). I’ve never used rye flour before, but have eaten plenty of it as toast covered in butter – it makes some of the best toast ever in my opinion! This is a really lovely loaf, the sweetness of the raisins with the malty flavour of the rye is great, and it does make great toast too!

Dough being rested

Rye and Raisin Loaf

Makes one large loaf

Ingredients

200g wholemeal (dark) rye flour

300g strong white flour

2 tsp/ 7g dried yeast

2 tsp/10g salt

150g raisins (soaked overnight in coffee or water)

V.sticky dough  post kneading

375g tepid water

220oC oven/200oC fan oven

Method

1. Combine the flours, yeast and salt (to opposite sides of the bowl). Add the raisins and enough water to make a wet dough.

2. Place your dough in an oiled bowl, cover and leave to rest for 30 minutes (doesn’t need to be in a warm place). Once rested, knead for at least 10 minutes or until really stretchy and smooth - the dough will be very soft and sticky at this point, so 'play with until stretchy and smooth' might be better advice than to try and knead it!

Risen dough

3. Place back in the oiled bowl, cover and leave to proof for one hour to 90 minutes, or until doubled in size.

4. Once doubled, turn the dough out on to a lightly floured surface and shape into an oval (or any other shape you fancy!). Place on an oiled baking tray and leave to rise for another hour, or until doubled in size. Just before the loaf is ready to bake put the oven on full whack to get it really hot, then before you put the loaf in turn it down to 220/200oC.

5. Score the top of the loaf, with random slashes or a pattern, whatever you like, and bake in the centre of a preheated oven for 35/40 minutes until dark brown and the loaf sounds hollow when you tap the base. Leave to cool on a wire rack before slicing.

Shaped, before 2nd rise

This loaf will keep for up to a week in an airtight container, and like a said, it makes great toast, with peanut butter or cheese for a sweet/savoury combo!

Happy Baking!

The Baking Ginger xx

Finished loaf!

Scored, before baking

Dad’s Favourite: Cheese and Onion Pie

Finished pie and leftover cheese straws

This is Dad’s favourite; I remember having it as a special meal every Easter holiday in the caravan, with mushy peas or baked peas - it only comes out on special occasions now though! This is my Gran’s recipe that I’ve adapted by adding more cheese, I use a really strong cheddar, and the mustard brings out the flavour of it even more, if you’re not such a fan of this flavour you can use a milder cheese, but I think that kind of defeats the object of a cheese and onion pie…

Pastry coming together

Ingredients:

8oz plain flour

2oz lard/Trex (vegetarian alternative)

2oz butter/marg

large pinch salt and pepper

1.5tsp mustard powder

4oz grated extra mature cheddar

8tbsp cold water

3 medium onions

6oz grated extra mature cheddar, plus extra for the top of the pie

3 eggs

Pastry ready to chill

1tsp Dijon mustard

large pinch salt and pepper

1 beaten egg to seal and glaze

Oven at 170oC fan oven/190oC other ovens

7in pie dish, approx 2in deep

Method:

1. First make the pastry by rubbing the lard and marg into the flour and mustard powder until it resembles breadcrumbs. Add the seasoning and cheese and mix well.

Rolled out pastry base

2. Add the water to the bowl slowly and mix with your hand until it comes together to make a soft, but not sticky, pastry. You might not need all of the water, or you might even need more.

3. Tip the pastry out onto a lightly floured surface and bring it together into a smooth pastry. Wrap in clingfilm and chill for at least two hours – the longer the better as it makes the pastry easier to work with.

4. Whilst the pastry is chilling it’s time to make the filling; finely dice the onions, cover with water and boil for 15 minutes, or until soft and translucent.

5. To make the filling add the cheese, eggs, mustard and seasoning to a large bowl and mix.

6. Once the onions are soft, drain them and leave to cool until they’re cold enough to touch so they won’t scramble the eggs, then add to the filling mix. Leave this to one side now until you’ve sorted your pastry.

Lined pastry base

7. Once the pastry is chilled cut it into 2 pieces, of one third and two thirds. Roll out the larger piece until it’s one and a half times larger than your pie tin. Pick up the pastry gently and lay it into the tin. Lift up the sides of the pastry so it falls into the corners and then gently press the pastry into the sides of the tin. Leave the edges over hanging.

8. Pour the pie filling into the pastry base and glaze the edges with beaten egg

9. Roll out the other half of the pastry on a floured surface until it’s 0.5cm thick and gently lay it over the top of the pie. Press the edges together so they seal and then use a sharp knife to cut away the excess pastry (you can use this to make decorations for the top of your pie, or make cheese straws by twisting strands of the pastry, which will take approx. 20 minutes to bake)

Base, filling and lid for construction

10. Crimp the edges of the pie, brush with egg, sprinkle with the extra cheese and cut two small slits in the top of the pie to let the steam escape.

11. Bake in the centre of a preheated oven on a preheated baking tray for 30-40 minutes, or until the pastry is golden brown and the centre of the pie is firm to touch – if the pie browns too quickly turn the oven temperature down slightly and keep cooking until the pie is firm to touch.

Pie ready for the oven!

This pie is tastiest warm or at room temperature, but of course is good straight out of the oven too if you can’t wait! Like I said, we love it with baked beans or mushy peas and some buttery mashed potatoes!

Finished piece of pie!

Happy Baking!

The Baking Ginger xx

Pesto, Basil and Mozzarella Couronne

Finished Couronne

I saw this type of loaf made a couple of times on the Great British Bake Off, and I love making stuff that looks as good as it tastes, so I thought I'd give it a go!

I didn't use a brioche dough, just a white loaf dough which I stuffed with pesto, basil and mozzarella, but you could add anything you fancy, maybe ham, cooked chicken or smoked salmon?

Dough before...

Pesto, Basil and Mozzarella Couronne

Ingredients:

500g/1.1lb strong white bread flour

25g/1oz marg or butter

2tsp salt

7g/2tsp dried yeast

350ml warm water

190g jar of pesto (any variety)

3 large handfuls of basil

Dough after...

50g/2oz grated mozzarella

11in diameter springform baking tin
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.

Ready to roll

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

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. Turn the risen 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).

6. Cover the rectangle with the fillings of your choice, 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.

Mid-twist

7. 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.

8. 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 into the greased circular baking tin.

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

10. 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.

Spiralling

Cool on a wire rack and enjoy warm with lots of butter, or part of an epic sandwich! It's really good to pull it apart along the layers when it's warm, it's delicious!

It will keep for 3/4 days in an airtight container, depending upon the fillings you've used!

Happy Baking!

The Baking Ginger xx

Before second proofing

Finished couronne, with all the layers

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