Cobb Loaf - With photo

[JulieO]

COBB LOAF
240g water
3 tsp olive oil  (I used extra light)
2 tsp dry yeast
1 tsp raw sugar  
430g bread flour
1 tsp improver – optional (I used natural)
pinch sea salt flakes
1 egg, lightly beaten for brushing the top

Add water, oil, yeast and sugar to TM bowl. Heat 37C/3 mins/speed 1 ½.  MC on.
Add rest of ingredients in order shown, except the egg of course and knead on Interval speed/4 mins.

Remove from bowl, form into a ball and place in a lightly oiled deep bowl.  Cover bowl with cling wrap and put in a warmish place until doubled, about 1 hour.

Line a baking tray with baking paper.  
Remove dough from bowl and knock down and shape into an approx 15cm round loaf.  Place on prepared tray. Cut a shallow criss-cross pattern in centre of dough.
Cover with a lightly oiled glass bowl if you have one, (to shape the dough and so you can see how it is rising), otherwise put to one side until doubled, approx 30-40 mins.

Meanwhile, preheat oven 200C. Place a small bowl of water on floor of oven.

Brush cobb with the lightly beaten egg and place tray in the oven.
Bake for 35 to 45 minutes depending on your oven. Keep checking every 5 mins after the 35; it should be golden and sound hollow when tapped. You may need to turn the cobb upside down on the rack for 5 mins.  

Remove to a wire rack to cool.

[achookwoman]

What a  little beauty.

[Frozzie]

does look yummy..will have to try this one too lol 

[dingdonny]

It looks great.

What is "improver"?

[meganjane]

Bread Improver is an enzyme mix available from Bread Making Shops such as All About Bread. Scroll down page to see it.

JulieO, normally I don't print the photos when I print of other people's recipes, but with yours, I always do! They look so awesome, it always makes me want to go right into my kitchen and start creating!

[JulieO]

Aww thankyou Meganjane, that's a lovely compliment. 

[CreamPuff63]

Made this yesterday and its a great cob loaf JO! thanks heaps 

[cookie1]

Thanks Julie. This looks delicious. I will give it a go in the near future.

[abstar]

This is a fabulous recipe! I have had no success with breads in the tmx, even isi's beautiful portugese roll recipe end up very heavy  , but this recipe I have done a few times and it is the closest I can get to "shop" white bread for my kids/DH, it even looked like julieO's .
It has given me the confidence to keep trying other bread recipes.
THANKYOU JulieO

[Cuilidh]

That's great, Abstar.  Well done on your 'bread break-through'.

[Shiraz49]

That is such a gorgeous photo. Will have to try it today.
Thankyou.

[JulieO]

That's wonderful news abstar, thankyou for sharing. 

[Meagan]

This is a fabulous recipe! I have had no success with breads in the tmx, even isi's beautiful portugese roll recipe end up very heavy  , but this recipe I have done a few times and it is the closest I can get to "shop" white bread for my kids/DH, it even looked like julieO's .
It has given me the confidence to keep trying other bread recipes.
THANKYOU JulieO

Abstar quick q do you use a proper bread tin? It can make all the difference.

[abstar]

My tin is quite heavy meagan, I should get a lighter tin maybe?
Bread rolls are done just on a baking tray...I was thinking i should put them closer together or something next time like scones 

[fundj&e]

In the oven now. My dough was very sticky is that the way it should be?   
ciao