Classic Cob Bread Loaf Recipes
CLASSIC COB BREAD LOAF
Number Of Ingredients 5
Steps:
- Using a stand mixer with the dough hook attachment mix all the ingredients.
- When the dough forms properly it will pull away from the sides and the bowl will be clean.
- Once the sides are clear from let the dough knead on low-medium speed for 5-7.
- Oil a large bowl.
- Form the dough into a ball and place into a mixing bowl.
- Cover the bowl with plastic wrap and let rise for a hour, or until doubled in size.
- Form the dough into a round loaf and place it on a parchment lined baking sheet.
- Cover with plastic wrap and let rise again for another hour, or until doubled in size.
- Preheat oven to 425F.
- Lightly flour the top of the loaf, then use a razor blade or sharp knife to cut a diamond pattern across the top of the loaf. Cuts should be about 1/2 inch deep.
- Fill a pie pan with about 1 cup of water.
- Place the pie pan at the bottom of the oven. This will help create steam and make for a crustier crust.
- Place bread on a baking sheet and place in oven for about 30 minutes or until golden brown on top.
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- In a large mixing bowl or the bowl of your stand mixer, add the 4 cups bread flour, 4 teaspoons of instant yeast, 2 teaspoons of sugar, and 2 teaspoons of salt (opposite from the yeast). Whisk to combine the dry ingredients.
- Punch the dough down by pulling the sides in and pinching them together (the bottom of the dough will be the top of the loaf) until the dough forms a taut loaf. You want your loaf to well rounded and smooth, but if the loaf appears too tall you can gently press it down with your hand.
- Be ready to add boiling water to the roasting pan when you slide the loaf of bread into the oven. This will create the steam for wonderfully crusty bread.
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