Classic Cob Bread Loaf Recipes
CLASSIC COB BREAD LOAF
Number Of Ingredients 5
Steps:
- Using a stand mixer with the dough hook attachment mix all the ingredients.
- When the dough forms properly it will pull away from the sides and the bowl will be clean.
- Once the sides are clear from let the dough knead on low-medium speed for 5-7.
- Oil a large bowl.
- Form the dough into a ball and place into a mixing bowl.
- Cover the bowl with plastic wrap and let rise for a hour, or until doubled in size.
- Form the dough into a round loaf and place it on a parchment lined baking sheet.
- Cover with plastic wrap and let rise again for another hour, or until doubled in size.
- Preheat oven to 425F.
- Lightly flour the top of the loaf, then use a razor blade or sharp knife to cut a diamond pattern across the top of the loaf. Cuts should be about 1/2 inch deep.
- Fill a pie pan with about 1 cup of water.
- Place the pie pan at the bottom of the oven. This will help create steam and make for a crustier crust.
- Place bread on a baking sheet and place in oven for about 30 minutes or until golden brown on top.
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
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- In a large mixing bowl or the bowl of your stand mixer, add the 4 cups bread flour, 4 teaspoons of instant yeast, 2 teaspoons of sugar, and 2 teaspoons of salt (opposite from the yeast). Whisk to combine the dry ingredients.
- Punch the dough down by pulling the sides in and pinching them together (the bottom of the dough will be the top of the loaf) until the dough forms a taut loaf. You want your loaf to well rounded and smooth, but if the loaf appears too tall you can gently press it down with your hand.
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- Weigh out the ingredients. Put the flour into a large mixing bowl and add the butter. Add the yeast to one side of the bowl and add the salt to the other - the salt will kill the yeast if they come into direct contact.
- Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl.
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- Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and leave it on one side to prove.
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