Cob Loaf Recipe
A simple cob loaf recipe - the perfect bread for sandwiches or of course, using in a stuffed cob loaf!
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Servings: 1 loaf
Ingredients
- 1 cup (250ml) warm water (45°C/110°F)
- 1 ½ 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
Instructions
- 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!
Nutrition
Calories: 1566kcal | Carbohydrates: 287g | Protein: 52g | Fat: 21g | Saturated Fat: 3g | Sodium: 2354mg | Potassium: 546mg | Fiber: 13g | Sugar: 9g | Calcium: 56mg | Iron: 3.8mg
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