Introduction
Imagine a warm, crusty bread bowl overflowing with a cheesy, creamy filling that everyone can’t stop digging into. That’s the beauty of a cob loaf recipe! Whether you’re hosting a party, attending a potluck, or simply craving a comforting snack, the cob loaf recipe never fails to deliver. Popular across Australia and New Zealand, this dish has become a global favorite due to its simplicity, flavor, and versatility. Today, we’re going to dive into what makes this cob loaf recipe special, how to make it from scratch, and even explore variations you can try.
Cob Loaf Recipe
- Total Time: 50 minutes
- Yield: 6-8 1x
Description
This cob loaf recipe features a golden bread bowl filled with a creamy, cheesy mixture. It’s easy to make, versatile, and perfect for any gathering!
Ingredients
- 1 round cob loaf (sourdough or your favorite bread)
- 250g cream cheese, softened
- 1 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- 200g sour cream
- 200g bacon, diced and cooked until crispy
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp fresh chives, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the cob loaf: Cut the top off the cob loaf and hollow out the center, leaving a thick crust to create a bowl. Set the removed bread aside.
- Cook the bacon: In a pan over medium heat, cook the diced bacon until crispy. Drain the excess fat and set the bacon aside.
- Sauté the onion and garlic: In the same pan, add a little butter and sauté the onion and garlic until soft and fragrant.
- Mix the filling: In a large bowl, combine cream cheese, cheddar, mozzarella, sour cream, cooked bacon, sautéed onion, garlic, and fresh chives. Season with salt and pepper.
- Fill the cob loaf: Spoon the cheesy filling into the hollowed cob loaf.
- Bake: Place the filled cob loaf on a baking tray and bake for 20-25 minutes, or until the filling is bubbly and the bread is golden brown.
- Serve: Tear the reserved bread into bite-sized pieces and serve alongside the cob loaf for dipping.
Notes
For a vegetarian version, simply omit the bacon and add more vegetables like spinach or mushrooms.
Adjust the cheeses to your liking; you can use gouda, Parmesan, or even blue cheese for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Oven-baked
- Cuisine: Australian
Nutrition
- Serving Size: 1
- Calories: 280 kcal
- Fat: 22g
- Carbohydrates: 18g
- Protein: 10g
Key Ingredients and Substitutions
The cob loaf recipe shines because of its simple yet flavorful ingredients. Here’s a breakdown of the key ingredients and possible substitutions:
- Cob Loaf: A round, crusty bread is essential for this dish. A sourdough is a great option because of its sturdy crust. You can also use a whole wheat cob for a healthier alternative.
- Cream Cheese: This forms the creamy base of the filling. If you want to lighten it up, use reduced-fat cream cheese or even Greek yogurt.
- Cheddar Cheese: For that sharp, cheesy flavor. You can swap it out for gouda, Swiss, or any cheese that melts well.
- Bacon: Adds a salty, smoky element to the filling. For a vegetarian twist, swap the bacon with diced mushrooms or sun-dried tomatoes.
- Sour Cream: Adds tanginess to the filling. For a healthy alternative, you may use Greek yogurt in its place.
- Chives: Optional but recommended for a fresh pop of flavor. Green onions also work well.
How to Make Cob Loaf Recipe (Step-by-Step)
Here’s a closer look at how to create this show-stopping cob loaf recipe from scratch:
Step 1: Prepare the Bread
Cut off the top of your cob loaf and hollow out the middle, making sure to leave enough of a crust to hold the filling. Keep the bread pieces you remove; these will be used for dipping later.
Step 2: Create the Filling
Cook the bacon in a pan until crispy, then sauté your onions and garlic in the same pan to infuse them with all that bacon flavor. In a large bowl, mix the cooked bacon, sautéed onions and garlic, cheese, sour cream, and chives.
Step 3: Assemble and Bake
Spoon the creamy filling into the hollowed-out cob loaf. Place it on a baking tray and pop it into the oven until the cheese is melted and the bread is crisp.
Step 4: Serve
Tear the removed bread into chunks for dipping, and serve your cob loaf immediately. If you’re serving a large group, consider making a double batch!
Expert Tips for Success
Here are some insider tips to ensure your cob loaf recipe turns out perfectly every time:
- Don’t Overbake: Keep an eye on the cob loaf while it’s in the oven. You want the bread crispy but not too hard to tear.
- Room-Temperature Cream Cheese: Softened cream cheese blends more easily with the other ingredients, so make sure to let it sit out for a bit before mixing.
- Make Ahead: The filling is something you can make in advance and keep chilled. When you’re ready, just fill the cob loaf and bake.
- Use Fresh Bread: A day-old cob loaf works best because it holds its shape and won’t get soggy too quickly.
Variations and Customizations
One of the best things about the cob loaf recipe is how easily you can make it your own. Here are a few ideas for variations:
- Vegetarian Version: Skip the bacon and add sautéed mushrooms, spinach, or roasted peppers for a meat-free option.
- Spicy Kick: Add chopped jalapeños, a dash of hot sauce, or a pinch of cayenne pepper to the filling for some heat.
- Seafood Twist: Try adding cooked prawns or crab meat to the mixture for a luxurious touch.
- Herb & Garlic: Swap the chives for fresh herbs like rosemary or thyme, and add extra garlic for a fragrant twist.
Storage and Reheating Instructions
If you somehow manage to have leftovers (which is rare!), here’s how to store and reheat your cob loaf:
- Storage: Place any leftover filling and bread in an airtight container and refrigerate. It will keep for up to 2-3 days.
- Reheating: To reheat, place the cob loaf in a preheated oven at 160°C (320°F) for about 10 minutes, or until warmed through. You can also microwave the filling separately in a microwave-safe bowl for a quick fix.
Serving Suggestions
The cob loaf recipe pairs beautifully with a variety of sides. Here are some ideas to round out your meal:
- Salads: A light, fresh salad balances the richness of the cob loaf. Try a zesty coleslaw or a straightforward green salad.
- Vegetable Sticks: Serve with carrot, cucumber, and celery sticks for a healthy crunch.
- Crackers or Chips: Offer some crispy crackers or tortilla chips for additional dipping options.
Frequently Asked Questions (FAQs)
How to Make Cob Loaf Recipe?
To make the cob loaf recipe, simply hollow out a round loaf of bread, fill it with a creamy cheese and bacon mixture, and bake until golden. Serve with the removed bread pieces for dipping!
Can I Make the Cob Loaf Ahead of Time?
Yes! You can prepare the filling ahead and store it in the fridge. When ready to serve, simply fill the cob loaf and bake.
What Type of Bread Works Best for a Cob Loaf?
A round, sturdy bread like sourdough is ideal. It has a thick crust that holds up well to the filling and baking process.
Can I Freeze Leftover Cob Loaf?
While it’s best enjoyed fresh, you can freeze the filling for up to 1 month. Thaw it overnight in the fridge, then reheat before serving.
Related Recipes
If you love this cob loaf recipe, you’ll want to try these similar dishes:
- Give this a try: edible chocolate chip cookie dough recipe
- Spinach and Artichoke Dip in a Bread Bowl: Another party favorite featuring a creamy spinach dip served in a bread bowl.
- Cheesy Garlic Pull-Apart Bread: This ooey-gooey garlic bread is loaded with cheese and perfect for sharing.
- Creamy Baked Brie with Garlic: For something a little fancier, try this baked brie recipe with a garlic-infused filling.
Conclusion
Now that you’ve learned how easy it is to make this delicious cob loaf recipe, it’s time to give it a try! Whether you’re hosting friends or simply treating yourself, this cheesy bread bowl is bound to be a hit. Remember to get creative with your fillings and make the recipe your own. Happy cooking!
Made with Love Chef Ethan
‘ Cooking Up a Storm at Recipe Castle’
