Cobb Cooking - bread

Hi Trish,

I have cooked bread in the Cobb.
First of all you will need an appropriate sized bread tin that fits in the Cobb with the lid closed.
A full bag of premix may be a little too much. Perhaps try 500g first and adjust as necessary.
The bread mix I use is Laucke Crusty White which is available in 600g packets, complete with yeast.
I also tried the silicon (rubber) bread "tins" but found it burned on the bottom and I have gone back to metal tins.
Also the frying pan which comes with the Cobb is better than the roasting pan (slightly domed shape with holes in it).
Try 6 heat beads which should provide ample heat.

Because there are usually 6 people when we go camping, I tend to bake my bread (the full 600g) in the camp oven, but have also used the Cobb on occasions.

So, practise away my girl.
There is nothing better than the aroma of freshly cooked bread and the next morning, try toasting a slice or two. Toasting brings back the crispy crust and is a perfect complement to eggs, which ever way you like them.
(I like mine lightly fried with still runny yokes)

After succcessfully baking bread in this manner you wont bother with damper again.
Oh, you can also make the dough and freeze it to take away.
Just make sure you allow sufficient time for it to thaw.

Good luck and good baking Trish.


Bill.

Hey Hey Hey, yes he was! Thoroughly belonging to the Little Red Hen school of cooperative federalism, I made Gaby do all the hard work. No knead, no loaf. The mixing, proving and overall Cobb supervision was up to me. Gaby could burn water!!! (sorry Gab, harsh but fair).

In all seriousness I’ve found a premix to be the best bet. I use a Laucke standard white bread mix and carry dry yeast with me. I do a bit of experimenting at home to ensure the right mix and fluid amounts for loaf size. This makes it a lot easier out bush or you can pre-pack the bread mix into appropriate weight portions before you go (I work out of a 5kg bag of mix). I also have two pieces of 8mm stainless square rod about 70mm long which I put between the hotplate and the bread tin to stop the bottom of the loaf burning through the loaf tin.

Have fun up there. I’m jealous as this is the first time in 6 years I’ll not be in Rudall. With so much water about, it will be an amazing place to visit.

Cheers Mick

Rudall River - DQB 2008

Oh dear, Trish. Having travelled with Mick O through the Kimberley, Pilbara and other places, I can vouch for his culinary expertise. Scallops risotto was a standout, but also his simpler dishes such as his jaffles with a variety of fillings are worth waiting for. I was very good at removing corks from wine bottles.

Jack

Hullo Trish
You might like to try Lauke's German Grain Mix
Also make 4 rolls rather than 1 loaf - quicker to cook and keeps well
Can use a camp oven on the Cobb with a few heat beads on top as well as underneath so top browns
Plenty of recipes on other camping web sites as well
Cheers
Andrew

Hi Trish,

We used to own a Cobb (until we bought a van with oven) and I cooked bread quite successfully with it, using bread mix. Just follow the instructions on the pack for hand made bread, as fluid quantities have to be adjusted, also extra yeast is necessary. I make only wholemeal breads and add extra seeds and grains as we enjoy the denser, more filling types.

The important part really (apart from getting the kneading sorted) is to allow ample time for the dough to prove. It just can't be hurried.
I found that a round cake tin fitted best into Cobb and I used to put it on a trivet. Took around the same time as the ordinary oven if I remember correctly.

When pushed for time, I make a scone dough up and it makes fantastic damper type bread. Very quick, easy and delicious.
Have just started using scone dough as a base for 'pizza' when travelling, topped with tomato paste and pesto, then chopped salami, olives, anchovies or anything available and grated cheese.

Regards,
Heather G