Bacon and Cheese Cob Loaf Recipe (2024)

FAQs

What is cob loaf made of? ›

While this cob loaf recipe calls for a delicious combination of sour cream, cream cheese, bacon, onion, grated cheese, chives and cream, many cob loaf fillings will include frozen spinach (alongside French onion soup mix). You can try our cob loaf spinach dip recipe, next.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Please note that spinach cob loaf is best served immediately after baking. For a healthier version, use light cream cheese and light sour cream.

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.

We recommend consuming your frozen bread within 3 months for optimal freshness. However, bread will stay fresh for up to 6 months if stored correctly. We recommend adding an extra layer in the freezer such as aluminum foil or freezer wrap if you plan on keeping the loaf frozen longer than 3 months.

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!

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.

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 rise (and rise) of the cob

It's consistently the most popular entertaining recipe in Australia, year in year out. But it's evolved. 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.

Baker says the best place to store bread is at room temperature. "Homemade bread stored at room temperature will have the best quality if used within three to five days," she says. "Commercially-prepared bread can be used within five to seven days.

Bacon isn't as good at carrying an entire meal as, say, steak or chicken, but it can take a dinner from good to GREAT. Check out our creamy asparagus bacon gnocchi, our coq au vin, our bacon-wrapped meatloaf, or our beef bourguignon to see what we mean. Bacon is even welcome in desserts.

Can you eat the whole cob? ›

However, during several instances of famine (especially in European countries throughout history), people have been known to eat the corncobs, especially the foamy middle part. The whole cob or just the middle used to be ground and mixed with whatever type of flour was available (usually wheat or corn flour).

For a simple, hassle-free method to defrost frozen bread, simply take it out of the freezer and leave it to come to room temperature on its own. If you're defrosting a whole loaf, leave the bread in its bag and it'll defrost in three to four hours.

All breads from COBS Bread are suitable to freeze and can be stored in the freezer for up to four months. Simply place the bread in a freezer bag, remove as much air as possible and seal the bag.

Freeze your bread

Bread might go stale ASAP when it's refrigerated, but freezing it is actually one of the best ways to extend its shelf life. Freezing your bread will prevent mold growth and stop staleness in its tracks.

Everything is made from scratch daily, and anything that is not sold that day is donated to local charities after closing time, according to Machado. Parise Huard, a regional manager of a group of Cobs Bread shops in Canada, is spending several months in Westport to help open the new shop.

, 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.

Here are some of your favourites: White Loaf, Cape Seed Loaf, Chia White Loaf, Higher Fibre Loaf, Whole Wheat Loaf, Country Grain Loaf, French Baguette, Sourdough Loaf, Sunflower Flax Sourdough Loaf, Italian Herb Turkish Bread, Italian Herb Focaccia, Apricot Delight.

Dutch loaf (also called old-fashioned loaf, spiced luncheon loaf, and spiced lunch meat) is a luncheon meat made from coarse-ground lean pork and beef mixed or coated with spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America.}