Olive and Parmesan Cob Loaf
It’s not every day that you get offered to play with your dream piece of equipment but that’s exactly what happened recently when the lovely people at Kitchen Aid gifted me a beautiful Artisan Stand Mixer in Empire Red. I immediately knew I wanted to make, some bread, so having a look around my kitchen I came up with this Olive and Parmesan Cob Loaf. I have to say I am blown away by the beauty of the KitchenAid as my old stand mixer was a tad ugly and cumbersome so stayed in a cupboard in the garage and rarely ventured out. The KitchenAid on the other hand has a smaller footprint and after a little re-organisation of my worktops I made room for it as this stand mixer was made to show off. My mum has the same model in a silver grey colour which she treated herself to a few years ago and it goes perfectly with her kitchen (that’s the beauty of these machines they seem to come in every colour you can imagine)!
So as well as it’s devilishly good looks that wouldn’t look out of place in an art gallery the KitchenAid seems extremely robust and engineered to last. My last stand mixer used to scare me a little as the bowl was so very wide at the top that I almost felt drawn in, not so with this one though as the bowl is narrower at the top and nice and deep plus there’s a lovely plastic bowl guard with pouring vent which also stops flour from filling your room. I do remember an afternoon making cakes with my daughter once and on adding the cocoa powder and icing sugar to our mixture the whole room was filled with clouds dust! Hence the guard is going to be very useful in avoiding such situations!
The KitchenAid is easy to operate with a sliding lever mechanism which you just depress slightly. The instructions for bread making informed me not to go above setting 2 when kneading and to use setting 1 for mixing the dry ingredients together. In fact I was so at ease with the KitchenAid that I allowed my 12 yr old daughter to make pizza dough in it the following day under supervision. The dough hook does a great job and the machine seems less noisy than my old one which is also a bonus! As my stand mixer lived out in the garage we used to make all our bread by hand which is very relaxing and therapeutic but sometimes you just need to get on with other things when you’re pushed for time and I think that’s why I’d made less bread lately. All that will change now having the Kitchen Aid just there on the work top ready for action!
I was hoping to try out some more recipes for cakes, meringue or even macarons which have been on my to do list for such a long time but sadly shortly after the KitchenAid’s arrival I was struck down with sciatica (bane of my life) which pretty much floored me for a couple of weeks so I’ve been playing catch-up ever since! I will follow up though with another recipe and let you know how I’ve found using the Kitchen Aid for uses other than bread.
So back to my Olive and Parmesan Cob Loaf which I finished off with a dusting of semolina for a change which also highlighted the criss cross pattern beautifully. My family really enjoyed my Olive and Parmesan Con Loaf which we had with a bowl of soup, I also think it would be great with houmous!
Here are some recipes from fellow bloggers made using the Kitchen Aid Artisan Stand Mixer:
As I used up ingredients that I had leftover I am entering my Olive and Parmesan Cob Loaf into:
Credit Crunch Munch which I run with Helen of Fuss Free Flavours and is this month being hosted by Manjiri of Travels for Taste.
No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary
Bready Steady Go – hosted by Utterly Scrummy Food for Families and BakingQueen74
NB: I was gifted a KitchenAid Artisan Stand Mixer, all opinions are my own and I received no payment.
Olive and Parmesan Cob Loaf + Kitchen Aid Artisan Stand Mixer Review
- 500 g Strong white flour
- 25 g Parmesan cheese finely grated
- 1 tsp Salt
- 1 tsp Soft light brown sugar
- 1 x 7g Sachet fast action yeast
- 30 g Green or black olives in oil drained & finely sliced
- 300 mls Warm water
- 1 tbsp Olive oil
- Place the flour, yeast, salt and sugar in mixing bowl and with flat beater attached mix on speed 1.
- Then tip in the cheese and olives and continue mixing until well combined.
- Replace beater with dough hook and then add 280 mls of water and the oil.
- If mixture looks a little dry continue to to add more water until a soft dough comes together.
- Knead the mixture on speed 2 for 5 – 6 minutes.
- Remove the dough from the bowl.
- Clean the bowl, lightly oil, place the dough back and cover with cling film
- Put in a warm, draft free place until dough doubles in size (about 40 – 60 mins).
- Preheat oven to 200ºC.
- Knead the dough for another 3 minutes.
- Tip onto a floured surface and knead into a dome shape.
- Place on a greased baking tray, cover with greased cling film and allow to rise for 40 minutes.
- Dust with semolina and using a long sharp knife score across the top in one direction and then the opposite.
- Place on middle oven shelf and bake for 35 to 40 minutes until golden and base makes a hollow sound when knocked:-)