Bacon and Cheese Cob Loaf Recipe (2024)

FAQs

What culture is cob loaf from? ›

The Coburg loaf became popular in the Victorian era, and I assumed the loaf was named after Queen Victoria's hubby Prince Albert Saxe-Coburg-Gotha, as many things were in those days. The British public were fascinated by the royal couple, and really took to many German traditions (especially a Christmastime).

When do you eat cob loaves? Cob loaves were invented to share, so anytime there are more than a couple of hungry mouths around seems right to me. From a Friday night budget dinner or footy grand final party to a hens night. You can also wrap in foil once cooked and take it to a picnic.

Cob loaf dip is best eaten on the day that it's made, beyond that it gets a bit soggy. If you want to make it ahead, you can make the filling ahead of time (only a day or two) and fill it the next day.

Cob loaves are a classic favourite loved by many, suitable for your spreads, toppings or making a cob loaf dip. These medium sized loaves weigh approximately 245g, delivered frozen in a carton with 25 loaves.

According to. UK media. , the word 'cob' could hail from a British term referring to cracknel made of fine flour; the English word for cot or cottage; the Welsh word for 'top'; or the German word keubel meaning a bucket or large container.

The tasty whole grain breads at COBS are the real deal, by which I mean that the first ingredient is whole grain whole wheat, so you'll get more than of that than anything else. Additionally, COBS breads have no added sugar and they're baked fresh daily.

COBS Bread supports a healthy lifestyle by offering a broad range of products that contribute to healthy living. These vary from Chia Bread which is a source of omega-3 polyunsaturated fatty acids to our Whole Wheat range is made with whole grain whole wheat flour to our unique Higher Fibre white bread.

The origin of the cob loaf is a little contested by food historians, however it is believed it dates all the way back to around 1877. Cob bread does technically hail from the UK, but since the British colonised Australia, we've adopted the delicious dip as one of our favourite Aussie recipes.

The rise (and rise) of the cob

Once filled simply with spinach, cheese and French onion soup packet mix at an 80s Christmas bash, it's now been blasted into iconic status. Our editor-in-chief Brodee Myers-Cooke says: “Around 2017, the cob jumped the fence. Overnight, they moved from classic dips to wondrous creations.”

Ingredients. Wheat, Enrichment-nutrivan Type 40 (Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Water, Yeast, Salt, Canola Oil, Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Ascorbic Acid, Lipase, Xylanase, Amylase.

Can you eat day old corn on the cob? ›

Of course you can eat leftover corn! There are several ways you can eat it, too. You can cut it off the cob and make a corn salad, you can use it as an ingredient for another side dish, and you can keep it on the cob and reheat it that way. It can be just as delicious as the day you bought it.

If you leave bread out it will become a mold colony once you've opened the bag. Fresh, room-temperature bread is a luxury only available for sandwiches made immediately after opening the bag. Bread lives in the fridge after that.

Gently dust the top of the loaf with flour and slash the dough with an 'X" across the top, working from the edge inwards towards the middle. A razor blade is ideal for this. If you haven't a razor blade, then use a small serrated knife.

To make a wheat score, dust the loaf with flour and press a knife into the dough to mark a line for the stem, then make a series of nips either side of the stem which will open up into the ears of wheat. Finally, to stop the pattern from splitting, make a long slash down one side.

Nevertheless, COBS Bread is part of Bakers Delight, an Australian bakery franchise established in 1980 by Roger and Lesley Gillespie, Aaron's parents. Since expanding from a multi-generational family business, we have grown to over 800 bakeries around the world.

The Norman Cob originated in Normandy, France. Hence the name! These horses descend from the extinct Norman Horse (Carrossier Normand) and were traditionally used to pull artillery and carry knights during battles. Due to their size, Norman Cobs are considered Maxi Cobs.

A corncob, also called corn cob, cob of corn, or corn on the cob, is the central core of an ear of maize (also known as corn). It is the part of the ear on which the kernels grow.

The brand began franchising in 1988, establishing a network of bakeries across Australia, New Zealand and Tasmania over the next 15 years. In 2003, Bakers Delight expanded to Canada as COBS Bread where its first location was opened in North Vancouver, BC.