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.

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