White Cob
Ingredients
- !¼ tsp. dried yeast (fast action)
- 600 gr. (1lb. 5 oz.) strong white flour
- 1½ tbsp. sugar
- 25 gr. (1 oz.) butter, cut into small pieces
- 1½ tsp. salt
- 200 ml. (7 fl. oz.) milk
- 200 ml. (7 fl. oz.) tepid water
- Roasting tin half filled with hot water
- (to place in the oven)
- This dough was made with the Panasonic breadmaker SD 253
- Prior to baking, preheat oven to 200ºC (fan)
Method
First, take the bread pan out of the machine.
Now place the dried yeast in the pan, cover it with the flour, sugar, butter and salt. Gently pour over the milk and warm water.
Place the bread pan back in the machine.
Press select to choose the Basic type of dough. Now press option to choose Dough (2 hrs. 20 mins).
Press Start.
When the dough making is complete, remove from the bread pan and turn out onto a lightly oiled surface. This is quite a sticky dough, so oiling your hands slightly, as well as the worktop, helps you to knead it before seeing if you need to dust with a little more flour. A dough scraper may help to gather the dough together. Divide into two.
Take the first piece of dough and form into a ball in your hands, tucking the dough underneath and smoothing the top and base.
Place both formed cobs apart on a lightly greased baking tray, allowing for them to double in size. Cover with lightly oiled cling film or a cloth and leave to rise in a warm place until doubled in size (about 45 minutes to 1 hr.).
When risen, give the dough a light dusting of flour and with a sharp knife, make 3 or 4 slashes 1 cm. (½") deep across the top and then sideways, as shown in the photo above.
Put the roasting tin, half filled with hot water, onto the bottom shelf. The steam from the water will ensure a crusty finish to the loaf.
Bake until golden brown - about 30-35 minutes. When you knock the base of the loaves they should sound hollow.
Place on a wire rack to cool.
