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Cheesy Cobb Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a lovely light savoury bread. Nice for dunking in stews or with spag bol Makes lovely toast. Very easy and idiot proof. I used mature cheddar cheese but any hard cheese of your choice would do. I also use english mustard for it's strength but any mustard would do if english is not an option. Make sure the dough is not too dry as the gluten absorbs water during the kneading stage.

This is a lovely light savoury bread. Nice for dunking in stews or with spag bol Makes lovely toast. Very easy and idiot proof. I used mature cheddar cheese but any hard cheese of your choice would do. I also use english mustard for it's strength but any mustard would do if english is not an option. Make sure the dough is not too dry as the gluten absorbs water during the kneading stage.

Ingredients

Serves: 8-16

Metric Cups
  • 450 grams strong white bread flour
  • 1½ teaspoons salt
  • 25 grams butter (diced)
  • 2 teaspoons dried yeast (easy blend)
  • 85 grams mature cheddar (grated)
  • 2 teaspoons english mustard powder
  • 2 grindings black pepper
  • 300 millilitres milk (warm plus extra for glazing)
  • sesame seeds (for sprinkling on top)
  • 16 ounces strong white bread flour
  • 1½ teaspoons salt
  • 1 ounce butter (diced)
  • 2 teaspoons dried yeast (easy blend)
  • 3 ounces mature cheddar (grated)
  • 2 teaspoons english mustard powder
  • 2 grindings black pepper
  • 10½ fluid ounce milk (warm plus extra for glazing)
  • sesame seeds (for sprinkling on top)

Method

Cheesy Cobb Bread is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put flour and salt in large bowl and mix together Rub in butter Stir in yeast, cheese, mustard and black pepper. Add milk to form a soft dough more wet than dry.
  • Knead for about 10 minutes until smooth and elastic Shape into a round and place in bowl to rise to about double it's size covered with cling film (about an hour n a warm place)
  • Punch your fist into the dough to knock back and pull it out of the bowl Shape into a longish oval shape tucking down so the joins are on the underside and there is a little tension on the surface.
  • Place on prepared baking sheet and leave for 30 mins until risen again Glaze with a little milk and sprinkle with sesame seeds Make 3 diagonal slashes across the surface
  • Place in pre-heated oven at 190.C for 35-45 mins until risen and golden and taps hollow underneath.
  • Transfer to wire rack to cool If a soft crust is required cover with a tea towel
  • Put flour and salt in large bowl and mix together Rub in butter Stir in yeast, cheese, mustard and black pepper. Add milk to form a soft dough more wet than dry.
  • Knead for about 10 minutes until smooth and elastic Shape into a round and place in bowl to rise to about double it's size covered with cling film (about an hour n a warm place)
  • Punch your fist into the dough to knock back and pull it out of the bowl Shape into a longish oval shape tucking down so the joins are on the underside and there is a little tension on the surface.
  • Place on prepared baking sheet and leave for 30 mins until risen again Glaze with a little milk and sprinkle with sesame seeds Make 3 diagonal slashes across the surface
  • Place in pre-heated oven at 190.C for 35-45 mins until risen and golden and taps hollow underneath.
  • Transfer to wire rack to cool If a soft crust is required cover with a tea towel
  • Tell us what you think