Olive and Parmesan Cob Loaf
User Reviews
5.0
51 reviews
Excellent
Olive and Parmesan Cob Loaf
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Olive and Parmesan Cob Loaf is dusted with semolina and the perfect loaf to have with soup or cold food.
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Ingredients
- 500 g strong white flour
- 25 g Parmesan Cheese finely grated
- 1 tsp salt
- 1 tsp soft light brown sugar
- 7 g Sachet fast action yeast
- 30 g green or black olives in oil drained & finely sliced
- 300 ml warm water
- 1 tbsp olive oil
Instructions
- Place the flour, yeast, salt and sugar in mixing bowl and with flat beater attached mix on speed 1.
- Then tip in the cheese and olives and continue mixing until well combined.
- Replace beater with dough hook and then add 280 mls of water and the oil.
- If mixture looks a little dry continue to to add more water until a soft dough comes together.
- Knead the mixture on speed 2 for 5 – 6 minutes.
- Remove the dough from the bowl.
- Clean the bowl, lightly oil, place the dough back and cover with cling film
- Put in a warm, draft free place until dough doubles in size (about 40 – 60 mins).
- Preheat oven to 200ºC.
- Knead the dough for another 3 minutes.
- Tip onto a floured surface and knead into a dome shape.
- Place on a greased baking tray, cover with greased cling film and allow to rise for 40 minutes.
- Dust with semolina and using a long sharp knife score across the top in one direction and then the opposite.
- Place on middle oven shelf and bake for 35 to 40 minutes until golden and base makes a hollow sound when knocked:-)
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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