* Exported from MasterCook *
Bread, White Cob
Recipe By :Paul Hollywood
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g white bread flour -- plus extra for dusting
10 g salt
10 g instant yeast
30 g unsalted butter -- softened
320 ml cool water
Olive oil -- for kneading
If you are a novice baker you can use this recipe to make a basic
loaf in a tin, although the quantities here provide more dough than
you would need to make a tin loaf.
Makes: 1 loaf
Prep: 3 hours
Bake: 30 minutes
Tip the flour into a large mixing bowl and then add the salt and
yeast, making sure they are placed on opposite sides of the bowl. Add
the butter and 3/4 of the water, turning the mixture around using
your fingers. Slowly add more water until all the flour has been
incorporated. When the dough is soft and not soggy it is ready. Move
the mixture around the bowl to clean the sides until the mixture
forms a rough dough.
Cover your work surface with a little oil and then begin to knead the
dough. Knead for 5 - 10 minutes, working through the wet stage until
the dough starts to form a soft, smooth skin and feels silky. Put the
dough into a large, lightly oiled bowl and cover with a tea towel.
When it has risen to at least double in size and the dough is bouncy
and shiny it is ready. This should take at least 1 hour, but can be
left for 2 or even 3 hours.
Line a baking tray with baking parchment or silicone paper.
Place the dough on a lightly floured surface and shape into a ball by
knocking it inwards several times until all the air is knocked out
and the dough is smooth. Then flatten the dough into a rough
rectangle and then roll it into an oblong. Turn the dough so that the
longer edge is running away from you and flatten it slightly. Now
roll the two ends in towards the centre, so you end up with a chunky
squarish shape. Turn the dough over so that the join is underneath.
Next, using both hands you need to shape the dough into a smooth
domed cob. With your palms turned upwards, position your hands on
each side and slightly under the dough. Using your hands tuck the
dough neatly underneath itself. Continue, softly forcing the sides of
the dough down and underneath, creating a smooth, taut top and a
rough underside. Try not to add too much extra flour during shaping.
The dough is now ready for proving. Place it on your baking tray and
place this in a clean plastic bag. Leave to prove for about 1 hour,
until it has at least doubled in size and the dough springs back if
you prod it gently with your finger. Whilst the dough is proving turn
your oven to 230C and put a roasting tray in the bottom to heat up.
Once ready dust your dough with some flour and then slash deeply with
a knife. Add hot water to the hot roasting tray, this will create
steam in your oven giving your bread a lighter crust. Put your bread
into the oven and bake for 30 minutes or until it is cooked and
sounds hollow when tapped on the bottom. Leave your cob to cool on a wire rack.
S(Internet address):
"http://paulhollywood.com/recipes/white-cob/";
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Per Serving (excluding unknown items): 128 Calories; 2g Fat (14.7%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber;
4mg Cholesterol; 244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2019 - 0524