Ingredients
500g Cotswold Organic Strong White Bread Flour
12g Fresh yeast
7g Sugar
10g Salt
1 Tbsp Soft butter
320g Lukewarm water
Cobb Roll
Method
- Measure the water out into a separate bowl, add the yeast and sugar and stir until dissolved
- Weigh out the Cotswold Organic Strong White Bread Flour salt and butter into a standing mixer bowl
- Add the water to the bowl and use a dough hook attachment to mix the dough.
- Knead the dough for around 15 minutes, or until it becomes warm to the touch and elastic
- Place the dough on a floured bench and weigh to 80 gram
- Roll the dough into round balls and place on a floured tray to prove under a clean tea towel
- Prove the dough for 1-1.5 hours until bouncy to the touch and doubled in size
- Score the bread in a diamond pattern, place a couple of ice cubes in the oven before baking the rolls and bake at 220 degrees for 20-25 minutes, or until golden.
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