Cob loaf recipe?

[maddy]

Can someone direct me to a successful cob loaf recipe?

So far the only one that I have found successful in texture is using the simply no knead "Tuscany" mix.
I would prefer not to pay the $$$ for that flour, and make it with the bakers flour.

Thanks in advance 

[achookwoman]

Maddy, I think that 'cob' is the shape of the loaf,  not what is in it.  I could be wrong .  I checked in several bread books and no mention of cob.

You could look at the list of ingredients on the side of the Tuscan package.  Real Tuscan bread has no salt.

[Russell]

Do you mean the actual loaf, or a dip to go into a cob loaf? As chookie says, Cob is just the shape of the bread. Googling fofr Cob Loaf just brings up dip recipes.

The traditional cob loaves I've seen are rather large, so you'd need a big batch in the TMX, or make a couple of small ones might be better.

Here's a link that might help, unless of course it's a dip recipe you are after.

http://www.recipetips.com/kitchen-tips/t--1120/creating-bread-shapes.asp

Russell.

[maddy]

Thanks chookie and Russell I am a goose! 
Cob is the bread shape.
I love the tuscany mix flour, as it's so airy/light and fluffy, so will have to search a bread recipe with similar results.

I did check the ingredients list.....and Russell.....I'm sure you will tell me if it's good or bad 

SNK Tuscany Bread Mix
untreated flour
salt
dextrose
emulsifier (472e)
soya flour
enzyme (amylase)
ascorbic acid (vitamin c)
vitamin (thiamin)

Oh, and great link thanks Russell 

[Very Happy Jan]

Maddy I used Isi's Portuguese Roll recipe, shaped it into a cob loaf and combined it with Riv_Mum's Bacon & Cheese Cob Loaf  Dip and it was fabulous. So whether you want the bread or the dip, the forum has it all

www.forumthermomix.com/index.php?topic=599.0

[maddy]

Thanks Jan

[Russell]

I'm no expert on what's "good" for you, just my current topic of interest is FAILSAFE foods.

The bread looks fine from that point of view. I'm not sure why they use dextrose in so many things. It's a form of glucose, half as sweet as sugar, and can be used as a colouring agent - maybe that's why, to give a nice brown crust? Interestingly, dextrose can be added to artificial sweeteners as a filler - sort of seems to defeat the purpose of artifical sweeteners (which are all bad in my opinion anyway) if you ask me?

Russell.

[Thermomixer]

Yes Maddy, just make one of the basic bread recipes that will hold a shape into a round loaf.

think the dextrose is just there to help give some quick energy for the yeast

[Russell]

think the dextrose is just there to help give some quick energy for the yeast

Oh yeah of course, I forgot this was a one-stop mix, I was thinking ingredients still.

Russell.

[achookwoman]

Maddy,  you can make the cob any size you like.    I would make it into a ball and if the dough is a bit soft, place it into a cake tin with low sides.   When Isi first started posting we all had brilliant ideas of what we could do with her fantastic recipe for the Portuguese rolls .  I suggested making muffin tin sized buns (small cobs),  cooking them and then scooping out the centers and filling with a savory filling.  Photos are on my Blog,  but as you know I can't transfer them over.   Hope this helps.

[maddy]

What a great idea chookie......never thought to put them in muffin tins before 

[Thermomixer]

Picture - hopefully the right one 

[achookwoman]

Thank you Thermomixer,  yes these are the snail rolls.  I had forgotten this photo.