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Cheese and Bacon Cob Loaf Dip – TMX Method


  • Total Time: 2 hours 34 minutes

Ingredients

Scale

Cob loaf

  • 450g lukewarm water
  • 750g bakers flour
  • 3 teaspoons yeast
  • 1 teaspoon of salt
  • 3 teaspoons of bread improver, optional

Dip

  • 1 onion, peeled
  • 8 slices of shortcut bacon
  • 300mls sour cream
  • 250g cream cheese block
  • 100g grated cheese
  • Salt and pepper
  • Few sprigs of parsley
  • Drizzle of oil

Instructions

  1. Add the cob loaf ingredients in this order: water, yeast, flour, improver, salt.
  2. Blitz on speed 7 for 10 seconds to roughly combine.
  3. Knead for 6 mins.
  4. Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
  5. Leave this to rise for approximately an hour or until doubled.
  6. Remove dough from bowl, knock out the air by shaping your dough into a cob loaf shape.
  7. Allow to rise for another 30-40 minutes or until almost doubled in size.
  8. Preheat oven to 180 degrees.
  9. Bake for approximately 30-40 minutes. The cob will sound hollow when tapped underneath.
  10. Allow to cool slightly.
  11. Hollow out the cob to form a shell and place bread pieces aside.

Dip

  1. Into bowl add onion, parsley and bacon and chop on speed 7 for 6 seconds
  2. Add oil and cook for 5 minutes, 100 degrees, speed 2
  3. Add cream cheese, sour cream, cheese and salt and pepper
  4. Cook on 100 degrees, speed 2 for 3 minutes
  5. Spoon into hollow cob loaf
  6. Bake for 20 minutes
  7. Serve with bread pieces around cop to dip with
  • Prep Time: 104
  • Cook Time: 50