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.

Reheating the cob loaf dip more than once is not recommended. However, to reheat, place your chilled leftovers on a baking sheet, and reheat in the oven for about 10 to 15 minutes. You can also eat it cold (but it's really at it's very best served immediately from the oven!).

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.

At COBS, we use a levain (a sourdough culture made up of water and flour) – some might say that “levain” is the French term for sourdough starter. We say it's what gets us that delicious taste. As I am sure you can tell from our bread racks, we use a ton of sourdough culture everyday!

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 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 term cobloaf is used in a ridiculing manner, likely relating to an ill shaped lump. I doubt the term related to bread, because even in dictionaries of the 1700s, the term cob was largely used as a term describing sea-fowl, or coins.

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.”

Corn on a cob that is already cooked will keep OK in the fridge for a few days, but probably better to cut it off the cob,band freeze it. You can freeze cooked or raw corn on the cob.

What are the ingredients in cob bread? ›

Wheat, Enrichmen-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.

Any bread will start to harden if it's unprotected. If you have already cut into it, you should wrap it up or put it in bag though. Otherwise the cut end will dry out considerably.

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.

A Coburg is a round loaf with two cuts made in the top at right angles, so that it opens out in baking (a similar loaf without these cuts is called a cob).

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 history of filled cob loaves is pretty vague. Cob loaves appear to be from the UK (with the first known reference being in 1877) and French onion dip is an American invention.

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.