Best 3 English Cobblestone Bread Recipes
**Cobblestone Bread: A Culinary Journey Through History and Taste**
Cobblestone bread, a delectable creation with a rich history, is a true testament to the enduring charm of traditional baking. Originating in England, this rustic loaf has captivated taste buds for centuries, earning a reputation for its distinctive cobblestone-like crust and soft, chewy interior. Embark on a culinary adventure with our comprehensive guide, where we explore the secrets behind this timeless classic. Discover a treasure trove of cobblestone bread recipes, each offering a unique twist on this beloved loaf. From the classic English Cobblestone Bread to variations infused with herbs, cheese, and even chocolate, our collection promises a tantalizing experience for every palate. Prepare to be enchanted by the aroma of freshly baked bread, the satisfying crunch of the crust, and the delightful symphony of flavors that await you in every bite.
ENGLISH COBBLESTONE BREAD
A fine-textured white bread made in your bread machine. It is most excellent toasted or in sandwiches. Makes perfect BLT's. Makes a 1 1/2 pound loaf. Tip: I use Fleischmann's Instant Yeast. It comes in 1 pound bags. Very reasonably priced and has never failed for me. Keep it in the freezer or fridge.
Provided by Marjie501
Categories Breads
Time 27m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Follow directions for your bread machine.
- I take my bread out of the machine before the final rise, put it in a greased bread pan let it rise, and bake it at 350 degrees for 22 to 26 minutes or until browned.
Nutrition Facts : Calories 216.5, Fat 6.6, SaturatedFat 4, Cholesterol 17, Sodium 280.7, Carbohydrate 34.5, Fiber 1.1, Sugar 5.1, Protein 4.6
QUICK COBBLESTONE BREAD FOR BREADMAKER
I found this recipe in an old Better Homes and Gardens Bread Machine Baking book. I have used it many times. It makes a lovely presentation and is very easy to do. Recipe says to use an 11 X 7 X 1 1/2 inch baking pan. I have successfully used other size pans. A 9 X 13 inch pan makes a flatter product that is better for a larger...
Provided by Elaine Douglas
Categories Savory Breads
Time 40m
Number Of Ingredients 13
Steps:
- 1. Put bread ingredients up to and including yeast in bread maker on dough cycle.
- 2. When dough cycle is complete, remove from pan, punch it down, cover and let rest for 10 minutes.
- 3. Using kitchen scissors that have been sprayed with non-stick cooking spray, snip the dough directly into a well-greased 11 by 7 inch baking pan. Cut the dough into 3/4 inch to 1 inch irregular pieces covering the pan evenly in 1 or 2 layers.
- 4. Cover and let rise in a warm place for 25 minutes or until double. Stir together the melted butter, the 1/2 to 3/4 tsp. Italian seasoning plus the garlic salt.
- 5. Drizzle the butter mixture over the risen dough. Bake at 350 degrees F until golden brown - about 30 minutes. Turn out on cooling rack and allow to cool.
ENGLISH COBBLESTONE BREAD
Steps:
- SOURCE: Quick & Delicious Bread Machine Recipes bu Norman A. Garrett, copyright 1993, ISBN #0-8069-8812-6. This simple, fine-textured white bread makes excellent sandwiches and toast. NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast for for the 1/2 lb. loaf. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm water for the 1 1/2-pound loaf. Follow manufacturers directions for loading and baking bread. NUTRITIONAL ANALYSIS: 1 1/2 Lb. loaf - total calories - 2231, toal protein - 55 gm, total carbohydrates - 353 gm, total fat - 65 gm, total saturated fat - 37 gm, total cholesterol - 160 mg, total sodium ~ 2206 mg, total fibre - 7 gm, % calories from fat - 26%. 1 Lb. loaf - total calories - 1500, total protein - 37 gm, total carbohydrates = 234 gm, total fat - 46 gm, total saturated fat - 26 gm, total cholesterol - 112 mg, total sodium - 1121 mg, total fibre - 4 gm, % calories from fat - 27%.
Nutrition Facts : Calories 10269 calories, Fat 148.84681912725 g, Carbohydrate 1905.73782658236 g, Cholesterol 291.78141943 mg, Fiber 70.5150021231175 g, Protein 305.99186080646 g, SaturatedFat 73.945503317445 g, ServingSize 1 1 Serving (3079g), Sodium 910.652562335385 mg, Sugar 1835.22282445924 g, TransFat 21.313809216954 g
Tips:
- Properly measure your ingredients: Baking is a science, and precise measurements are crucial for successful bread making. Use a digital kitchen scale for accurate measurements.
- Activate the yeast: Before adding yeast to the dough, activate it in warm water with a little sugar. This will ensure that the yeast is active and ready to work its magic.
- Knead the dough thoroughly: Kneading develops the gluten in the flour, which gives the bread its structure and elasticity. Knead the dough for at least 10 minutes, or until it becomes smooth and elastic.
- Let the dough rise in a warm place: After kneading, place the dough in a warm, draft-free place to rise. Cover the dough with plastic wrap or a damp cloth to prevent it from drying out.
- Shape the dough gently: When shaping the dough, be gentle and avoid degassing it. Degassing will release the carbon dioxide that the yeast has produced, which will result in a less airy bread.
- Score the dough before baking: Scoring the dough before baking allows the bread to expand evenly and prevents it from cracking. Use a sharp knife or razor blade to make shallow cuts in the top of the dough.
- Bake the bread at a high temperature: Cobblestone bread is typically baked at a high temperature, around 450°F (230°C). This creates a crispy crust and a soft, fluffy interior.
Conclusion:
With careful attention to detail and a bit of practice, you can create a delicious and beautiful cobblestone bread at home. Experiment with different flours, seeds, and toppings to find your favorite combination. Cobblestone bread is a versatile bread that can be enjoyed on its own, toasted, or used for sandwiches. It's a great addition to any meal and a wonderful way to impress your friends and family.
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