Easy Cob Bread
This recipe of cob bread makes one large loaf. This is a soft and crusty bread that is easy to make. It’s a budget friendly recipe everyone will love. Use it to make everyday sandwiches or use it as a party centre piece and use it to serve hot dips.
Servings: 1 large loaf
- 500 grams (17.63 oz) bread flour (bakers’ flour, strong flour)
- 40 grams (1.4 oz) butter at room temperature
- 3 level teaspoons instant dry yeast
- 2 level teaspoons salt
- 300 grams/ml (10.14 oz) water tepid or room temperature
- A little olive oil this is optional
Kneading And First Rise
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.
SHAPING THE DOUGH AND SECOND RISE
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.
SETUP AND PREHEAT OVEN
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.
SCORING AND BAKING
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.
Serving: 1loaf | Calories: 2102kcal | Carbohydrates: 364g | Protein: 61g | Fat: 41g | Saturated Fat: 8g | Sodium: 1164mg | Potassium: 546mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1441IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 5mg