Apricot Couronne - The Great British Bake Off

Apricot Couronne

Last weekend, before the 'Sweet Dough Week' was on television,  I had a go at making the Apricot Couronne by Paul Hollywood.

At least I had the full instructions in front of me, unlike the contestants who have to work through a few scant notes and are seriously under pressure.

I gave myself three hours to make the bread and it was ample time to make, prove, bake and decorate. When I placed my buttery filling of apricots, raisins and walnuts onto the dough and rolled it up like a swiss roll the dough seemed to stretch and have a mind all of it's own. Another observation, I didn't allow a large enough centre, although in the photograph it looks as though there isn't a gap in the centre, I'm pleased to say that there is! The icing was a little runny, it's drizzled over the couronne whilst it's warm and this makes the icing lovely and crunchy.

The couronne is fairly easy to make and would be a fabulous bake for the Christmas season.  It's rich, sticky, tender and delicious.  The bread kept happily for a couple of days under clingwrap.

To sum up, it took three hours to make, we ate it three times a day (well there were only two of us to get through it) and it took us three days to polish it all off!  Although I say it myself, I was quite pleased with my first attempt at making this recipe......

The recipe can be found on the BBC Food website.

White Cob Loaf by Paul Hollywood

Soft textured bread with a crisp crust and tender crumb.

I'm in bread making mode again. Sometimes this obsession only lasts for as long as it takes to make a loaf of bread. I really enjoy making bread in my food mixer, I can't say that I'm one for all that kneading by hand. I'm also a huge bread machine fan, simply throw everything into the bread pan and out comes either a perfect baked loaf of bread or a piece of ready-to-go dough, all ready to shape. 

I'm waiting to be sliced!

I thought the bread was a little on the salty side but maybe this is because we gave up being heavy handed with salt many, many years ago.  The instructions say to line the baking tray with silicone paper but if you do this the base of the bread won't crisp up - my preferred options are to either grease or flour the base of the baking tray, both of these methods will ensure a crisp bottom! Better still put a pizza stone in the oven to heat up and then put your baking tray on top of this, you will definitely have a cooked bottom then! I'm curious, why would you line a baking tray with silicone or baking paper when you need the base of the bread to be crisp and brown?

Everything all mixed and now ready for the first rise.

Now doubled in size and waiting to be knocked back.

The shaped dough waiting to be covered for a second rise until doubled in size.

After the second rise, I have been dusted with flour and I'm waiting to go into the oven.

I'm not great when it comes to cutting into bread dough, a very large sharp knife is required and you have to be quick and precise otherwise the bread dough will deflate.  In fact, this happened to me, that is why I am hiding the right hand third of the bread!  I was sent a fab product to sharpen my knives and I only wish I had used this prior to cutting the dough.  Great recipe from How to Bake by Paul Hollywood.