Cobb Loaf - With photo

[*suzanne*]

yum dj that looks great

[Halex]

With tiger top, delicious

[Wonder]

Looks great Hally. I've never tried the tiger topping.

[Halex]

Thx Wonder, My first time too, but the crunch is really good

[Wonder]

I love this recipe, works perfectly every time, nice crusty outside and lovely and soft inside.

[Brumington]

I love this loaf. Very easy. It'll be up there as a favourite along with the Vienna loaf. My boys and I have just had a beautiful smoked salmon and lettuce sandwich for lunch.

[mickeydownunder]

Great photos! A picture indeed paints a thousand words for me!

Can't wait to try this recipe!

Cheers! Joanne

[mickeydownunder]

I was thrilled with this lovely loaf Julie.  My dough wasn't too sticky like others have said but I added a tiny bit more flour after the first rise and it was really easy to handle.  How long does it stay fresh - don't know whether to slice and freeze most of it or not.

Judy I found these WONDERFUL Brown colored plastic Bread Bags at the Cake/Baking shop on N.E. Rd; opposite Holden Hill Police Station

GREATLY extends the life of bread!

Hope this helps!

Cheers! Joanne

[mickeydownunder]

thanks JO i think i will need to get one of the proofing bowls  just for the fun of makiing a nice symetrical loaf. i have found that this mix is too sticky to slash, but the loaf has been great anyway. i have been using a pizza stone, and to transfer the dough i have been proving on a piece of baking paper (with the bowl over the top to keep its shape) so that I can just lift up the baking paper and whack it in the oven onto the stone. The stone has to be in the oven to warm up gradually. this loaf doesn't last more than 2 days in our house, but even on on the 2nd day its still soft and fresh. have some potatoe flour in the cupboard so will flour the top of the loaf and see how that goes also 

has anyone made small cobettes from this recipe to use as soup bowls? Perhaps I might give that a go today...

Do you put anything on the stone once you have already taken it off the baking paper onto the stone so it will not stick?

Thank you!

Newbie

Cheers! Joanne

[judydawn]

Thanks Joanne, an old comment from me but I now freeze all my bread and just take out a couple of pieces when needed.  There is no waste that way.

[droverjess]

Pre heat the stone. Sprinkle the hot stone with a little semolina or ground rice before putting the dough on. This will prevent sticking.
Good luck.

[mickeydownunder]

Pre heat the stone. Sprinkle the hot stone with a little semolina or ground rice before putting the dough on. This will prevent sticking.
Good luck.

Thank you! Good hint and tip. I have previously tried polenta on the hot stone, but my dough still stuck...

Cheers! Joanne

This is now on my list to do!

[droverjess]

Bumping this as making this week with Uni's tiger bread topping.
Yummy 

[shellshadies]

Just made this (first time making any kind of bread! like ever!!) found my dough to be very sticky, first rise went exceptionally well, hand kneaded in a little more flour after that, I found the second rise made it once again sticky threw her in the oven and wa laa! By far not the prettiest loaf of bread, but i slavered it in butter and Vegemite and it certainly tastes the part! 

[kyton]

Looks delicious Shellshadies!