A simple cob loaf recipe – the perfect bread for sandwiches or for a delicious stuffed cheesy cob loaf!
It’s been so long since I’ve shared a bread recipe with you! So I’m back with a really great one that not only makes delicious sandwich bread, it also is just what you need to fill up with a delicious cheesy filling to make a cheesy spinach cob loaf!
Because, of course you can buy a cob loaf from the supermarket (although I have actually struggled to find them before!) but you KNOW that making it from scratch makes the whole thing so much better!
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This cob loaf recipe couldn’t be more simple. It follows the exact same process that most of my bread recipes do – activate yeast in water and sugar, add flour, salt and oil, knead, first rise, shape, second rise, bake.
The whole process takes a little over 2 hours and then you have a perfect loaf of bread.
I like baking my cob loaf in a cake tin – this ensures a perfect circle as the loaf rises and fills up the tin and then holds its shape perfectly while baking. Often I like the more rustic shaped loaves, but for some reason I like my cob loaf to be perfectly round. Maybe because I learned that Cob is actually an acronym for Circle Of Bread? Who knew!
Slashing the top of the loaf gives it that great top when it comes out of the oven too – and adding the cuts before the second rise makes it so much easier – the dough is firmer and you’re not so worried about squishing all the good air out of the bread!
The bread is dusted lightly with flour before baking and then goes into the oven for about 30 minutes or until it sounds hollow when you tap the bottom.
Turn it out onto a cooling rack and if you can wait for it to cool before you cut it, it does make it easier to slice! Easier said than done though!
Stay tuned for the recipe for the cheesy spinach filling to go in this loaf later in the week – you won’t want to miss this one!
Other bread recipes to try:
- Homemade Pizza Dough
- Homemade Hamburger Buns
- Easy White Bread
- Crusty No Knead Bread
- Homemade English Muffins
Made this recipe? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Recipe adapted from Taste.com.au
Cob Loaf Recipe
- 1 cup (250ml) warm water (45°C/110°F)
- 1 1/2 teaspoons active dry yeast
- 2 teaspoons sugar
- 3 cups high grade flour (bread flour)
- 1 Tablespoon olive oil
- 1 teaspoon salt
- Extra flour for dusting
- Add water, yeast and sugar to the bowl of a stand mixer or large mixing bowl and combine using the dough hook or a whisk. Allow to sit for 5 minutes for the yeast to activate.
- Add the remaining ingredients and knead for 7 minutes on the lowest speed of your mixer, or for 10 minutes by hand until the dough is smooth and elastic and bounces back when you press it lightly.
- Cover with a clean tea towel and put in a warm place to rise until doubled in size (about 1 hour)
- Grease a 20cm (8 inch) round cake tin with cooking spray (or use a baking tray lined with baking paper) Gently punch the dough down and shape into a round loaf approximately 15cm in diameter. Place in the cake tin or on the tray and using a sharp knife, make a criss cross pattern on top of the loaf. Cover with lightly greased glad wrap and put in a warm place to rise until doubled in size (about 40 minutes)
- Heat the oven to 200°C. Once the bread has risen, remove the gladwrap, sprinkle the top with flour and bake for 30-35 minutes until the loaf is golden brown and sounds hollow when you tap the bottom of the loaf.
- Turn the loaf out onto a cooling rack and allow to cool before slicing and serving or before slicing off the top and turning it into a filled cob loaf!