Quantities modified for 2lb Bread Maker Loaf.
Crusty Cob Bread
- Bread Flour, white 500g
- Water 300g
- Butter 30g Softened
- Salt 10g
- Instant Dry Yeast 15g (1 packet)
- Fleshmannsbread Booster 6 teaspoons
Ingredients
- Follow your Bread Makers instructions
- Bread Type: White
- 2 lb Loaf
- Light Crust
Method
Our thanks to Paul Hollywood - 100 Great Breads
- Place all dry ingredients, except yeast/booster in a bowl. Leave bowl in oven with just the light for a few hours. (Our oven is about 100f)
- Before baking fill the pan with boiling water and let it sit in the machine for 20-min.
- In the Bread Pan.
- Proof your yeast
- Add dry ingredients after adding booster and mixing
- Add butter
- Use a scale. You should only need to modify moisture by adding a ½ tablespoon of water or a tablespoon of flour at a time. Note: Much easier to add water!
- Dough should be smooth and hold shape
- Should not appear puddly or crumbly or sticking on sides, a slight amount stuck on sides is ok (use a rubber spatula)
- When poked with finger should be tacky, a small amount left on finger is ok
On a cold day, Bakers don't Wear Long Underwear! So...
- Lumpy top - not enough liquid, try ½ to 1 tablespoon at a time.
Problems