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Sour Bread Cobs




Source of Recipe


the web


List of Ingredients




Strong plain flour - 315g (11 oz)
Dried instant yeast - 1 x 7g (¼ oz) sachet
Water - 150 ml (¼ pint)
Soured cream - 150 ml (¼ pint)
Cider vinegar - 1 tbsp
Egg - 1, beaten
Poppy seeds - to sprinkle over the top



Recipe



Oil a large baking sheet. Pre-heat oven to 220 °C / 425 °F / Gas 7.

Put most of the flour in a large bowl. Add yeast, water, soured cream and vinegar. Mix well to make a soft dough, adding the remaining flour if necessary. Knead the dough for 10 minutes until smooth and elastic.

Shape the dough into 8 balls. Brush with egg and sprinkle with poppy seeds. Place on the prepared sheet, cover and leave in a warm place for about 30 minutes or until doubled in size. Bake for 25-30 minutes until golden.

Makes 8.