Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JulieO on March 03, 2011, 11:10:21 pm
-
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.
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Savoury/IMG_1352-4.jpg)
-
What a little beauty.
-
does look yummy..will have to try this one too lol :)
-
It looks great.
What is "improver"?
-
Bread Improver is an enzyme mix available from Bread Making Shops such as All About Bread (http://www.allaboutbread.com.au/grains.php). 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!
-
Aww thankyou Meganjane, that's a lovely compliment. :D
-
Made this yesterday and its a great cob loaf JO! thanks heaps :-*
-
Thanks Julie. This looks delicious. I will give it a go in the near future.
-
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 :o.
It has given me the confidence to keep trying other bread recipes.
THANKYOU JulieO
-
That's great, Abstar. Well done on your 'bread break-through'.
-
That is such a gorgeous photo. Will have to try it today.
Thankyou.
-
That's wonderful news abstar, thankyou for sharing. :D
-
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 :o.
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. ;)
-
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 :-\
-
In the oven now. My dough was very sticky is that the way it should be?
ciao
-
fundj, I made it myself today and it was 'stickier' than the last time. I put it down to the weather? I just sprinkled with a bit of flour and kneaded it in and it was fine. This has got to be my favourite bread so far... :D
-
I made this about a week ago, and it was really sticky. I was being watched by one of our friends who is Italian and loves to make his own pizzas, and he said to dust my hands with flour, and then he recommended slashing this way and that to look like a bought cob loaf. It was even too sticky to slash properly, and I wouldn't bother trying that again. We really enjoyed it tho
-
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.
-
That looks perfect Judy, I'm glad you liked it. I've been making this quite regular and sometimes the dough is sticky and other times not ??? :D :D.
What we don't eat that day gets put in a large zip lock bag with as much air expelled as possible and will be used up the following day as toast and or sandwiches for lunch. (makes really nice toast). :)
I've just bought one of those proofing baskets that was featured on an episode of Masterchef recently when they went to a bakery to bake bread. It makes a slight spiral shape on the loaf and will make it even easier to shape. ;D
-
what type and size did you get for the cobb JO? Now that you have brought it to my attention I have been looking on the web and there are quite a few different types like silicone, plastic, cane. Did you buy any other shapes?
-
Hi CP. I have bought a plastic round one which is 20cm I think and a bamboo elongated oval which I haven't received yet. Will see how those sizes go as there is also a 23cm round one too. I think they are a great idea. :)
-
how did the cobb go in the 20cm - does it expand over the edges?
-
No it didn't it was fine, and it released from the bowl with no problems onto a tray. I'm actually going to try baking it on a pizza stone next time too. It did rise up into a high round in the oven though. Could be that the amount of this dough would be best suited to the 23cm size, but I remember during the MC episode that they were told to cut 4 slashes in the top of the loaves to encourage the loaves to spread out instead of up IYKWIM. I intend to try doing that just to compare it. I didn't take a photo but will do so when I make it again maybe even tomorrow to have with soup.
To be honest, it doesn't really matter, as it worked good and was so easy to use, and I really liked the spiral shape that comes through, but I'm like that, I like to keep trying things to get it 'spot on.'
Something else I remember from my research, is when flouring the proofing bowl, use either rye flour or potato flour as apparently they are the only 2 that won't discolour; will keep it's whiteness. I used potato flour and it did stay white, again not that this really matters, but something I remember. :-))
-
I would love to try baking this loaf (and also Italian bread) on a pizza stone but I'm worried the bread might collapse when I transfer it to the hot pizza stone to cook. Maybe I have misunderstood the process or are there ways to prevent this?
-
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 ;D
has anyone made small cobettes from this recipe to use as soup bowls? Perhaps I might give that a go today...
-
Thank you CreamPuff63. You make it sound so easy. I now have a pizza stone so I think I'll give it a go this weekend :).
-
made the cobbettes for soup bowls - using this recipe, it made 5, and teamed it up with Lentil & Spinach (http://www.forumthermomix.com/index.php?action=post;topic=3197.0;num_replies=12) soup. You actually need to scoop the middle out of the bread to pour the soup in. If the oven was on, it would be good to crisp up the pieces to serve with it - or if its just family, you can dip the bread in.
-
Fantastic CP - they would be great for visitors. How spoilt are your family :D I thought I recognised the name of the soup but had to double check ;) ;)
-
CP, that looks wonderful! I never would have thought of doing that. :D
I didn't get a chance to make a cobb today but should be able to do in the next few days. :)
-
I will be slicing the top off and filling it with spinach, sour cream, a little bit of fetta cheese , a few sun dried tomato and French onion soup mix
A half batch of dough
-
oh you clever girls!! I NEED some proofing baskets but DH will have a fit if I buy anything else. I will have to wait for a couple of months lol. Might do some mini cobbs for dinner tonight. Kids have swimming lessons this avo and it is wet and rainy today.
-
and it is wet and rainy today.
am loving this rain ;D it rained constantly all night. Good soup weather.
dusting with the potato flour is great - it retains its white colour (thanks for the tip JO)
-
Glad to see you Perthites are finally getting some rain. :-* :-*
-
Great job!!! The loaf looks fantastic!!!
-
Fundj that looks great - and the filling is also very tasty, I do a similar with the addition of chopped water chestnuts. :) :)
-
That looks great Fundj, did you use a Brioche tin?
I haven't forgotten to post back on here, I did make a cobb yesterday but I slashed one of the cuts a bit too deep and it erupted and looked like a snail with it's shell on it's back! :o
I baked it on a pizza stone and I was very happy how it turned out, so will continue to do it that way.
The oblong basket arrived today it's a bit smaller than I was expecting, so am thinking of dividing the dough in half and using them both, see how they turn out. Will report back when I do. ;D
-
Yes I did JO . Have you every made this loaf in a springform pan, its next on my list
-
No I haven't, will be good to see your results. :)
-
1 ½ of dough
after kneading for 4 min, straight in to the cake tin pat down . after 2 hour knock it down and snip with scissors but not to deep I started in the corner with 1 cut then 2 then 3 etc until you get back to 1 cut on the other corner does that make any sense
Set aside until dough has doubled in size or
just below the top of the tin
springform tin size 23 by 23
oven 180
Bake for 30 min take bread out of tin then put it back in oven with oven turned off for 7 mins
ciao
-
I was expecting to see a round loaf of bread fundj, can't say that I have seen a square spring form tin in my travels.
So clipping the top with scissors is just for a pattern effect, not to make it like a pull-apart loaf?
-
I have read it helps to release the gases from the yeast that’s why I do it
You have given me an idea, pull apart in a few days thanks JD
ciao
-
HaaHaa, Judy you've given Fundj another idea. :D Looks really good; what a big loaf, great for get-togethers! :D
-
JO it’s a lovely loaf, and so easy to slice. The way I made it today it was so easy to work , not sticky at all ;D
-
360g water or whey
1 1/2 tbsp olive oil
3 tsp dry yeast
3 tsp sugar
630g bread flour or plain flour
1 1/2 tsp improver
1/2 tsp salt
next time I will add a teaspoon of each garlic and onion powder
stuffed with feta, olive tapenade and bits of sun dried tomatoes
-
fundj, that looks great. Did you mix the feta, tapenade and tomatoes in once the mixture was in the tin or through the dough before placing in tin?
-
hi Wonder
after the 1st rise bunch down , snip with scissors fairly deep and stuff ,spray with oil and sprinkle with herbs Set aside until dough has doubled in size or
just below the top of the tin
next time i will try mixing in the tomatoes and herbs. this loaf is really nice with a caprese salad
ciao
-
fundj, that loaf looks bellisimo! ;D I will give it a go over the weekend, as I know my family will really enjoy it.
my proofing bowl arrived in the post yesterday, and so here is a picture of it and my new look cobb loaf :D
-
Oh dear CP63 - another toy for me to investigate. Does the proofing bowl improve the rise or is it mainly for the lovely pattern?
-
I think it may be more for the spherical shape and the pattern. Next time I may just push the dough slightly more into the bowl to see if the pattern is more obvious. The only thing then would be ease of getting the dough out when you flip it out...
(VHJ, I thought I could always use the prooofing bowl as a fruit bowl if it doesn't work out :D)
-
Woah cp63 your bread looks amazing.
I think I might need a bowl a proofing bowl to help with my shape. I will see if the bread novelty wears off after a whilembefore imbue more toys :)
Hally
-
its not really necessary hally, just a bit of fun on the side so to speak ;)
-
I love new toys :D
Firstly the TM has to pay for itself. Doing really well with the food budget since buying TM
Hally
-
It does look good CP. Halley I'm sure your keenness for breadmaking will not wear off, you will become more and more addicted to it and your guests will come to expect it.
-
Your bread looks gorgeous CP :)
-
lovely and light just what I was looking for.
Thank you.
By the way I am still a novice, regarding the Forum, please forgive me.
-
PS just about to taste my first mouthful.
thanks once again.
-
another toy for me to investigate.
am thinking that perhaps the TM is more expensive than initially thought - with all these little extras that we are becoming aware of during our culinary journey...at least my DH would only think that proofing bowl would cost about $5 cos its a bit of plastic, and the bread tin would only cost the same if he inflated the price in his mind -- lucky he has no idea of the real cost of things cos he'd get a shock. (not that he minds because he loves eating the food :-)) - but he still thinks back to fish and chips being "snapper and 40" ha ha)
-
Hope you enjoyed it JS, isn't it a great feeling baking your own bread :) :)
-
CP your loaf looks great! Did you get the 20cm or the 23cm? I haven't had a chance to use mine again yet but hopefully this week will be a quieter week for me to have a play. I hope it turns out as good as yours :D A friend of mine bought one of the bamboo ones and said it's a PIA to clean. The good thing with the plastic is that it can be washed in the sink immediately. ;D
-
JO the proofing basket is 230mm. Yeh I thought the cane might present some cleaning problems. The instructions that came with it were a little contradictory so far as saying handwash in warm water and then saying it was dishwasher proof :-\ so I think that I will wash by hand to be sure to be sure
-
Yes I hand wash too only takes a sec. I've already ordered the 23cm sized one as I think that will be a better fit for this loaf and your photo proves that so thanks. :)
-
Posting Hally's cob loaf for her.
-
CP63 just saw your wonderful Cobb loafs and proofing bowl. Can you use any up turned bowl? Does it just keep the heat in, and of course leave a decorative finish? Love it, have you seen them in Perth or only on the net?
-
Wow Hally that looks so crusty and good, well done, you're really coming along in leaps and bounds now with your bread making aren't you. :D
Hi Bedlam, I originally thought of using an upturned glass bowl, firstly to help keep the shape rounded as it rose and secondly being glass I could see how it was rising without having to lift it up to check. It's totally not necessary to use any bowl if you don't want to, you could just shape it into a round as best you can. It is a rustic loaf so it doesn't have to be perfect. I've been using the proofing basket but to be honest I seem to like the finish of the cob better when doing the original way for some reason. Can't explain it really just my thoughts. ;D
-
I agree JO. it does give it a more spherical look, but a cobb loaf is rustic anyway so it doesn't really need to be perfectly round. Just shape the dough manually to be as small as you can (to about a 20cm diameter or thereabouts) and it still works a treat. It was just one of those things you buy when you want to have a little experiment. I do think a pizza stone is worth it tho... I bought a slasher (which I can't remember the name of) and I poke my finger in the middle of the dough and then slash an "X" (saw this on U-tube)
PS. I don't think you even need a pizza stone, you could try using a travertine tile or something rustic like that. Think Italian -- they are very good at improvising :D
-
Thanks JulieO
We ate half with our home made minestrone soup and now having some for breakfast as toast. The crust is really crispy and as toast it's really delish, now has made me question, should I ever buy bread again. NO. Not unless I have too.
Hally
-
Hi Julie, I've been making your Cobb loaf for a while now and it always turns out really well. The kids love it for toast, although there normally isn't too much (if any) left over after a weekend lunch etc. I have one question though, and it is probably a bit silly! Every time I make the bread I crack an egg for the egg wash, and then it normally goes down the sink, with me always wondering if I could use it for something else. Can I keep it for the next loaf, or put it into something else?
Thanks!
-
I do either of 2 things normally:
a) mix it in with the dog food as its good for his coat
b) use it for another loaf glazing, within 1-2 days. (I can probably say that after having brushed a loaf that contains yeast that this may not be highly recommended ;D)
-
I Freeze it or Stir through a pasta dish or any dish you are making. i never throw it out
-
I add more eggs to it and have scrambled eggs.
-
Add more milk and flour and make piklets
-
Thanks for all of these ideas everyone! So there are a few things that I can use it for, the very least being giving it to the dog. I don't know why I didn't think of it. That will be a nice regular treat for her (and she might even get some pikelets from the kids too :))
-
Hi Virgo, sorry I missed your post I've been in and out of town the last couple of days for jury duty, today is the first chance I've had to be on-line. :)
What everyone has suggested is fine, or you can just spray it with water instead of coating with the egg. I've done that when I've not had many eggs left. The appearance of it won't be as golden but if that's not a concern then you can do that. Thanks for reporting back. ;D
-
Hi virgo9
Thank you for asking that question, as I have always thought what a waste as I tip it down the sink.
Does anyone know can cats eat raw egg?
Hally
-
Here's (http://pets.webmd.com/cats/slideshow-foods-your-cat-should-never-eat) an interesting piece on what not to feed cats Hally - top right hand corner will give you 20 foods. Pity Thermomixer isn't on regularly these days as he is a vet and could answer all our pet questions.
-
Thanks JD
So glad I didn't give any to tycho or tangles
-
I looked at the list and there were probably 19/20 that I would never have even thought to give our cat. I can just imagine the dirty look he would give me and he would probably go and catch himself a rat or a dove and bring it inside just to show me what he really likes.
-
bump bump bump ;D
-
OMG, now you've bumped that our poor puddy is no longer with us :'( and we have a female puss that catches roaches and lizards to bring inside. Memories...
Best Cobb loaf recipe everrrrrrrrr
-
Will try this some time.
Have lots or proofing baskets in various shapes in store but got one large triangle one here to use. I use rice flour to dust it, never sticks. Can't be washed, just a sharp tap when upside down to remove excess dustings after loaf in oven, over the sink and occasional use of a pastry brush to clear old flour.
I tip direct on top heated pizza stone with thick gloves.
Has anyone used various flours or always white?
Won't use bread improver and will use fresh yeast will try 15 g first time.
Cheers xx
-
I've just enjoyed reading right through this thread. I can't understand how I missed it before this . . the ideas here are phenomenal!! :D
I'd never heard of a "proofing basket" . . so . . found a couple of interesting sites
1. To buy the real deal . . http://www.basicingredients.com.au/proofing_baskets.html
2. Ideas for improvisation . . http://www.thefreshloaf.com/node/10703/improvised-proofing-basket
-
just out of the oven
-
Another triumph Uni 8) looks realty good ;D
-
That looks fantastic Fundj. :o :D
-
That does look good, Uni!! :D
-
Wow Uni.
-
Great UNi.
This is where my baskets came from
http://www.breadmatters.com/proving-baskets.htm
Happy baking xx
-
Love the bread you make Uni - you do every recipe proud. Mine didn't rise that high :-))
-
thanks ladies
-
That is a great loaf Uni
Marie
-
I use potato flour to dust the Cobb loaf with as it stays nice and white and doesn't brown
-
Nice tip CP, I have some potato flour but obviously bought it for one specific recipe as it just sits there looking at me ;D
-
Nice tip CP, I have some potato flour but obviously bought it for one specific recipe as it just sits there looking at me ;D
Use it in this cake by chookie JD http://www.forumthermomix.com/index.php?topic=2421.0 ;D
-
Nice tip CP, I have some potato flour but obviously bought it for one specific recipe as it just sits there looking at me ;D
this was a tip by the great man himself. perhaps you bought it when he posted it ;D
-
Great man..... CP am I missing something?
-
Thermomixer...he was extremely knowledgeable. JD took over from him as moderator.
-
You are right CP but I just checked and it was for his Sweetcorn Chicken Soup.
-
Thanks CP.
-
I make a mix with corn flour and potato flour mixed with KFC spices for no gluten coating. I think you could add it to bread dough and you would have potato bread.!!!
-
I thought potato bread had potatoes in it Chookie :-))
-
(http://img.tapatalk.com/d/13/01/25/se4ybymy.jpg)
here's my Cobb loaf after having issues with bread making I thought I should jump back in and try again, certainly not as good looking as uni's but not too bad, haven't cut it yet, having it with our casserole for tea
-
Well I think that deserves a A plus, great looking loaf Suzanne, I would be really happy if it was mine.
-
thanks Brenda, bread making seems to be my downfall in the kitchen but hopefully I'll figure it out eventually xxx
-
Great looking Cobb Loaf.
-
It should be fine Suzanne, it looks great - congratulations.
-
Suzanne the loaf looks fantastic!!!! Well done, no turning back now!!!
-
thanks ladies the verdict is in and everybody thought it delicious, ds11 who I think lives with his head in the clouds thought I'd nipped to the shops to buy it.
quick question could you make this in a loaf tin?
-
Suzanne, that looks fantastic, well done. :D
I can't see why you couldn't make in a loaf tin.. I haven't tried it, but it should be fine I think. Let us know if you do. ;D
-
Lovely Suzanne..... Makes me hungry looking at it.
-
(http://img.tapatalk.com/d/13/01/27/y6u9azu6.jpg)
Julie0 thank you for this recipe, first time making a cob, I always just make rolls all the time so was really happy with the result. Only had one problem and that was my fault, lol I didn't take in the heat in the west and second rise was a lot quicker than my oven was to heat up. I am looking forward to lunch
-
Great looking loaf thermo18, well done.
-
looks great thermo18
-
Thanks and it taste great too ;D
-
It looks great Thermo, :D
-
Wow, great looking cob loaf! Must try this one...
-
Great loaf must try this too.
-
Just out of my oven
(http://img.tapatalk.com/d/13/02/11/azepu5a8.jpg)
-
Lovely loaves. I forgot to take a photo of mine, it looked sort of like Hally's.
-
Great loaf Hally. ;D
-
Made with Uni's Tasmanian tiger topping
(http://i1255.photobucket.com/albums/hh621/Droverjess/578dee87311321c7e9e81bb6bc0b50a5.jpg)
Thanks everyone.
-
yum dj that looks great ;D
-
With tiger top, delicious
(http://img.tapatalk.com/d/13/07/02/je4ujygy.jpg)
-
Looks great Hally. I've never tried the tiger topping.
-
Thx Wonder, My first time too, but the crunch is really good :)
-
I love this recipe, works perfectly every time, nice crusty outside and lovely and soft inside.
(http://img.tapatalk.com/d/13/09/26/uma6e4u9.jpg)
-
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. (http://img.tapatalk.com/d/13/09/28/eraruvu8.jpg)(http://img.tapatalk.com/d/13/09/28/ajevega3.jpg)
-
Great photos! A picture indeed paints a thousand words for me!
Can't wait to try this recipe!
Cheers! Joanne
-
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
-
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 ;D
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
-
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.
-
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.
-
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! :)
-
Bumping this as making this week with Uni's tiger bread topping.
Yummy ;D
-
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! :D
-
Looks delicious Shellshadies!
-
Looks wonderful bread Shellshadies. :)
-
I've made this one heaps of times. It is a little bit on the sticky side but not overly. You can put the dough on to a floured mat and flour your hands a bit to knead and pretty soon its not so sticky. Don't over flour though - just enough to work with. Well done for starting to make your own bread. Its very addictive cos each loaf is different.
-
Thankyou! i quite happy for my first attempt, the bf thinks its brilliant!
CreamPuff - i found that once i kneaded it after the first rise it was a great consistency, but then went sticky again!
Having Eggs Benedict for tea tonight, it's the perfect bread for toast!
-
Looks great Shellshadies, glad you liked it. :D
-
Well done SS as CP says bread making is addictive, lots of fun ahead.
-
I agree, bread making is addictive and now you'll want to try lots of different recipes SS. It's the greatest thrill to take a loaf from the oven, no matter how many times you do it, it always gives you so much satisfaction.
-
Made this today, don't know where my slashes went :D A lovely loaf.
-
Fantastic loaf Judy 8)
-
Looks great Judy :)
-
Thanks girls, it toasts beautifully too.
-
Lovely looking loaf, Judy.
I'm not good at all at slashing and mine always vanish. I've tried several different kinds of blade - am thinking of getting a proper bakers tool.
-
Lovely Judy, I am missing my oven ( I know I could do it in the AF, but it's not the same), hopefully get fixed this week.
-
It's turned out beautifully Judy. :D
-
Thanks Julie, it's nice to do your recipes justice.
-
That looks great Judy. I find slashing with the tip of my bread knife which has been sprayed (or dipped) in oil works the best. I also found you need to slash much deeper than you think for it to still be there once risen.
-
Katie gave me a special bread slasher, I think perhaps I didn't go deep enough with it then Wonder.
-
I made this Cobb loaf this afternoon, it ended up with three rises, cooked up beautifully, nice loaf.
-
Glad you enjoyed it AB :D
-
This is a great recipe and your loaf looks lovely Judy. I have tried to buy a bread slasher but have never had any luck. I even bought some razor blades but I don't seem to have much success with it either.
-
I've tried a slasher that I got from a bread supply shop and a razor blade with not much luck. Then on another occasion I tried my just sharpened chef's knife and it worked really well. :)
-
why not slash after shaping
-
I did Uni, we just don't seem to have the touch like you babe. Maybe we should be more brutal with our slashing.
-
grab a pair of scissor and cut through it right down to the bottom, that should teach it a lesson
-
And probably deflate it beyond repair Uni LOL.
-
when I made the vegemite & cheese scroll the other night I cut almost down to the bottom (about 1.5cm) and it bounced back and fluffed out nicely.
-
JD cutting right through it makes it easier to only have 1/2 a roll no need to cut, just pull it :-))
-
Well, I'll be! That worked then Uni ;D Thanks.
-
its easier 2 i only shape 4 rolls but get 8 rolls ;D