Homemade Bread White Cob Loaf Recipes

HOMEMADE BREAD - WHITE COB LOAF

Steps:

• Add all the ingredients in a large mixing bowl.
• Mix the ingredients together by hand, it will be messy and seem too wet to start, just continue until it all forms together. Do not add more flour!
• Place on a floured board and start to knead the bread for 10 minutes until a smooth elastic texture. Move on to the Oven or Pressure cooker cooking method.
• Add all the ingredients to the stand mixer bowl.
• Use a dough hook on your stand mixer start on a slow speed and use a silicone spatula to reincorporate anything stuck to the sides.
• Once formed together increase to medium speed for about 2 minutes (this is the kneading stage)
• Transfer to a floured worktop and form into a ball with your handsMove on to the Oven or Pressure cooker cooking method.
• Place in an oiled round cake tin, cover with cling film and leave for about 1-3 hours. It should have doubled in size, leave for longer if needed.
• Preheat oven to 200°C Fan / 220°C , Gas 7, 425°F.Once doubled in size, place in the preheated oven on the middle shelf.
• Oven cook for 30 minutes. Leave to cool on a wire rack.
• Sprinkle with flour once cooled.
• Slice and serve!
• Line the pressure cookpot with parchment paper, add the kneaded dough.
• To proof:Put on lid with pressure valve closed and program on yoghurt setting for 40 mins. If you do not have a Yoghurt setting leave for 1-3 hr with a damp tea towel over top.
• Once the bread has been proofed.Program the pressure cooker on the cake setting and cook for 40 mins, with the pressure valve closed.
• Optional to brown off crust.Preheat the oven to 180°C fan / 200°C /Gas 6 / 400°F.Transfer the bread onto a baking tray and place it in the oven for 10 minutes.

COUNTRY WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

CLASSIC WHITE LOAF

Steps:

• Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.