Cobb Loaf Bread
Yep... you're going to do it. Not only can you make delicious cobb loaf dips with the recipes in this issue, but you can make your own cobb loaf bread! This is a quick and easy loaf, with a super easy clean up too.
Recipe Tester Feedback: “My partner's response was 'you did a good job on that,' which I take as 'It is delicious, 5 stars, to make again!" - Kerry
No: Dairy / Egg / Nuts
Preparation Time 15 minutes + 1 hour 20 minutes rising time
Cooking Time 40-45 minutes
Makes 1 large family sized loaf
Can be frozen
You will need:
large mixing bowl
large baking tray
meat thermometer, optional
- water - 450g, lukewarm
- yeast - 3 tsp, dried instant
- bakers flour - 750g
- bread improver - 3 tsp
- salt - 1 tsp
- Salt water glaze:
- water - 60g, warm
- salt - 1 Tbsp, fine
- Add the ingredients to the bowl in this order: lukewarm water (450g), yeast (3 tsp), bakers flour (750g), bread improver (3 tsp) and salt (1 tsp). Blitz Speed 7 / 10 seconds to roughly combine.
- Program 6 minutes / Closed Lid / Kneading Function.
- Remove the dough from the mixer and place into a large, lightly oiled bowl. Cover with clingfilm (oil the underside of the clingfilm as well) and leave in a warm spot to rise for approximately an hour or until doubled in size.
- Preheat the oven to 180C. Line a large baking tray with baking paper.
- Shape the dough into a smooth oval ball and place onto the centre of the tray.
- Let it rise again for 20 minutes.
- Slash the top of the bread with 4 parallel slits of short depth.
- Mix some warm water (60g) and fine salt (1 Tbsp) together in a small bowl. Brush carefully over the surface of the bread.
- Bake for 40-45 minutes until cooked through. To test for doneness, you can insert a meat thermometer and ensure the middle of the loaf is 90C.