Week 138: Savoury brioche couronne

It was Epicurean Market time, which means lots of cheese, wine and good food. In the spirit of sharing our “loot”, my friends and I had a “cheese and wine” evening.

And that is always a great reason to bake my favourite savoury loaf. This time, the loaf was filled with pancetta and Gruyere picked up from the Epicurean market, with a generous grating of fresh Parmiggiano Reggiano.

Unfortunately, I made the mistake of baking this in convection mode, and the crust turned out a lot of “crunchy” than it should be. Fortunately, at least one of my friends preferred it this way. Lol.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: