Goat Cheese, Bacon and Sundried Tomato Couronne – Delicious Party Snack

It is no secret that I love to bake. I also love to watch cooking shows on TV. I only needed to watch one episode of The Great British Baking Show to get hooked. I’ve been having fun with the Great British Baking Show Bakealong and discovering interesting British foods like the Bedfordshire clanger.  Prior to the bakealong and its challenges I’d already tried a treat I’d never heard of before the Apricot Couronne. It’s a showstopping treat usually served around the holidays. I immediately fell in love it and knew I wanted to make a savory one at some point. That time is here and I give you the Goat Cheese, Bacon and Sundried Tomato Couronne. It’s a delicious bread that would make an excellent addition to a party buffet or a perfect Game Day food.

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Goat Cheese, Bacon and Sundried Tomato Couronne

Serves 8

This is adapted from Paul Hollywood’s British Baking

• 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.

How Was the Goat Cheese, Bacon and Sundried Tomato Couronne?

It was really delicious. The goat cheese half melted into the bread, the smoky bacon really came through and the hit of bright tomato was a delight.

This bread was wonderful all on its own and it actually was better the second and third days.

I served it the first night with my homemade cream of broccoli soup. This was a heavenly pairing. As I mentioned above this bread would be an awesome Game Day snack because you can just slice and eat it. The bread is a wonderful side to soup or would also work well with a dip.

Questions? Comments? Leave them HERE

Goat Cheese, Bacon and Sundried Tomato Couronne

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A delicious savory bread perfect on its own or to accompany soup

• Author: Patty from @brokenteepee.com
• Prep Time: 2 hours 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 8 1x
• Category: bread
• Method: baking
• Cuisine: French

Ingredients

Scale 1x2x3x

• 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

Instructions

• 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.

Notes

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