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
- Add the cob loaf ingredients in this order: water, yeast, flour, improver, salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- 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.
- Leave this to rise for approximately an hour or until doubled.
- Remove dough from bowl, knock out the air by shaping your dough into a cob loaf shape.
- Allow to rise for another 30-40 minutes or until almost doubled in size.
- Preheat oven to 180 degrees.
- Bake for approximately 30-40 minutes. The cob will sound hollow when tapped underneath.
- Allow to cool slightly.
- Hollow out the cob to form a shell and place bread pieces aside.
Dip
- Into bowl add onion, parsley and bacon and chop on speed 7 for 6 seconds
- Add oil and cook for 5 minutes, 100 degrees, speed 2
- Add cream cheese, sour cream, cheese and salt and pepper
- Cook on 100 degrees, speed 2 for 3 minutes
- Spoon into hollow cob loaf
- Bake for 20 minutes
- Serve with bread pieces around cop to dip with
- Prep Time: 104
- Cook Time: 50