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.
Provided by Harriet
Time 2h40m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 loaf, Calories 2102 kcal, Carbohydrate 364 g, Protein 61 g, Fat 41 g, SaturatedFat 8 g, Sodium 1164 mg, Fiber 13 g, Sugar 2 g
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN LOAF
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast
Time 3h
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
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- 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)
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- Weigh out the ingredients. Put the flour into a large mixing bowl and add the butter. Add the yeast to one side of the bowl and add the salt to the other - the salt will kill the yeast if they come into direct contact.
- Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl.
- Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Put your dough onto the greased work surface.
- Fold the far edge of the dough into the middle, then turn the dough by a quarter turn and repeat. Do this several times until the dough is very lightly coated in olive oil.
- Now use your hands to knead the dough. Push the dough out in one direction with the heel of your hand, then fold it back on itself, turn the dough a quarter turn and repeat.
- Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and leave it on one side to prove.
- Once the dough has doubled in size you can scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Put it onto a lightly floured surface and knock it back - use your hand to roll the dough up, then turn by a quarter turn and roll it up again.
- Place onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.
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