How To Make Crusty Cobs Recipes

CRUSTY ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

EASY COB BREAD

Steps:

• If Kneading by HandPlace all the ingredients into a large mixing bowl, holding back some of the water. With a clean dry hand, mix the ingredients together in the bowl adding a little more water if necessary, to bring everything together.Next, tip the dough onto a lightly floured bench, gather the dough together, and start kneading. Press the heel of you palms into the dough,pushing and stretching the dough away from you, then rolling the dough back on itself toward you. Repeat this action for about 5 - 10 minutes or until the dough looks smooth and soft. If necessary, lightly dust the bench with flour and scrape any stuck bits of dough from the bench back into the dough as you work.When kneaded place the dough into a large bowl, tightly cover the bowl with a clean damp tea towel or plastic food, place n a warm area for 1-2 hours or until it has doubled in size.Optional: Lightly oil the inside of the bowl before adding the dough, then return the dough bake to the bowl. Cover the bowl with a clean damp tea towel for plastic food wrap. The oil will stop the dough from sticking to the bowl making it easier to remove. If Using A Bread MakerPlace all the ingredients for the dough to the basket of the bread mixer. Set the bread machine to the dough cycle. After a minute or two check the dough, if it looks a little dry add a tablespoon of two of water.Keep the dough in the bread machine until it completes its full cycle where the dough will double in size. If Using a Stand MixerPlace all the ingredients into the bowl of a stand mixer, holding back some of the water. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients, stopping the mixer once or twice to scrape down the sides of the bowl.Increase the speed to medium and knead for about 15 - 20 minutes. While kneading the dough, if it looks dry add some of the reserved water if needed. When the dough is smooth and soft, remove the bowl from the stand mixer and tightly cover with the bowl with a clean damp tea towel or plastic food wrap. Optional: Remove the dough from the bowl. Lightly oil the inside of the bowl then return the dough bake to the bowl, cover with a clean damp tea towel for plastic food wrap. The oil will stop the dough from sticking to the bowl making it easier to remove.Place in a warm area for 1-2 hours or until it has doubled in size.
• Line a baking tray with baking paper.
• Once the dough has doubled in size scrape it out of the bowl onto a lightly floured surface.
• Use your hand to stretch out the dough in one direction,then fold it back over to the opposite end.Next, turn the dough slightly in a clockwise, stretch and fold the dough again.Repeat this action working your way around the dough, until you have formed a ball.
• Turn the dough ball over so that the smooth side is up. Next shape into a tight firm ball.
• Place your hands on the top of the dough and gently smoothand stretch the dough in a downward action, tucking excess dough under the ball.
• Repeat working your way around the dough until you get a nice and firm round loaf. The base should curve up and away from the tray and not sit flat.
• Place the shaped dough onto the prepared baking tray. Cover with a clean dry tea towel and then a damp tea towel. Allow to stand for one hour or until it has doubled in size.
• Remove the oven racks from the oven leaving the bottom rack in place. Preheat the oven to 200°C(425°F) about 20 minutes before the end of the second rise.Note for small oven users: If your oven has only one shelf this is okay just preheat it as directed above. But, during baking you will need to keep an eye on the bread. If the bread is browning too quickly, loosely cover it with a piece of foil covering all sides and continue to bake until done.Hot waterJust before scoring and baking, bring 1 - 1 ½ litres (4-6 cups) of water to the boil. You will then fill the baking tray with hot water just before baking and place it on the bottom of the oven. This will create steam during baking which will give your bread a nice crispy crunchy crust.Note for small oven users: If your oven does not have space for a tray, use a spray bottle to spray water above the loaf when it's in the oven just before closing the oven door.
• Just before baking and when the dough has doubled in size, sprinkle a little flour over the top and gently rub it in.Next, use a large shape knife and make shallow 1 cm (0.4 inch) deep cuts across the top to from a diamond pattern.
• Pour the hot water into the baking tray and place it on the bottom shelf. Then place the loaf on the bottom shelf.Note: If you are using the spay bottle to create steam, give about 8-10 squirts of water just before closing the oven door. Then spray again after about 5 minutes of baking.
• Bake for about 25-30 minutes or until golden brown and cooked. If you notice uneven browning, turn the bread every so often to ensure even browning. To tell if the bread is cooked remove it from the oven, turn it oven and knock on the bottom it should sound hollow. When done place on a wire rack to cool completely.

CRUSTY ROLLS

Steps:

• In large bowl, combine 1 cup warm water (about 110°F), sugar, salt and yeast.
• Let stand until yeast is soft, about 5 minutes.
• Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
• Add 2 1/2 cups more flour and stir until incorporated.
• Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
• Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
• Place dough in an oiled bowl and turn over to coat.
• Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
• Punch dough down, then knead briefly on a lightly floured board to expel air.
• Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
• As you shape balls, dip bottoms in cornmeal.
• Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
• Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
• In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
• Brush rolls lightly with egg yolk mixture.
• Move 2 oven racks to the lowest positions in oven.
• When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
• Bake rolls on second rack (above rack containing pan of water).
• Bake until richly browned, 25 to 30 minutes.
• Transfer rolls to a rack to cool.
• Serve warm or cool.