Best Cobble Bread Recipes

PEACH COBBLER BREAD

Peach Cobbler Bread image

I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 15

Ingredients

1/3 cup butter, softened
1 cup sugar
2 large eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar

Steps:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

ENGLISH COBBLESTONE BREAD

English Cobblestone Bread image

A fine-textured white bread made in your bread machine. It is most excellent toasted or in sandwiches. Makes perfect BLT's. Makes a 1 1/2 pound loaf. Tip: I use Fleischmann's Instant Yeast. It comes in 1 pound bags. Very reasonably priced and has never failed for me. Keep it in the freezer or fridge.

Provided by Marjie501

Categories Breads

Time 27m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup warm milk
1/2 cup warm water
3 cups bread flour (can substitute part wheat flour)
4 tablespoons sugar
1 teaspoon salt
5 tablespoons butter
1 1/2 teaspoons active dry yeast

Steps:

Follow directions for your bread machine.
I take my bread out of the machine before the final rise, put it in a greased bread pan let it rise, and bake it at 350 degrees for 22 to 26 minutes or until browned.

Nutrition Facts : Calories 216.5, Fat 6.6, SaturatedFat 4, Cholesterol 17, Sodium 280.7, Carbohydrate 34.5, Fiber 1.1, Sugar 5.1, Protein 4.6

BLUEBERRY COBBLER LOAF BREAD

Blueberry Cobbler Loaf Bread image

I combined two good similar recipes in this excellent one to prepare a really good blueberry cobbler bread like muffins in a loaf that want to share here. Enjoy.

Provided by pink cook

Categories Breads

Time 1h20m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons butter, melted
2/3 cup brown sugar
4 tablespoons flour
1 teaspoon cinnamon
1/2 cup walnuts, chopped
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 eggs, beaten
1 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon peel, grated
1 tablespoon flour
1 1/2 cups fresh blueberries (or use frozen blueberries)

Steps:

TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
Place the topping mixture onto the top of the bread batter.
Bake at 350º F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
Remove from oven and cool blueberry bread in pan on a rack.
NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.

QUICK COBBLESTONE BREAD FOR BREADMAKER

Quick Cobblestone Bread for Breadmaker image

I found this recipe in an old Better Homes and Gardens Bread Machine Baking book. I have used it many times. It makes a lovely presentation and is very easy to do. Recipe says to use an 11 X 7 X 1 1/2 inch baking pan. I have successfully used other size pans. A 9 X 13 inch pan makes a flatter product that is better for a larger...

Provided by Elaine Douglas

Categories Savory Breads

Time 40m

Number Of Ingredients 13

Ingredients

1 c water
2 Tbsp butter, cut up
3 c bread flour
1/3 c grated parmesan cheese
1 Tbsp sugar
1/2 tsp salt
1/2 tsp dried italian seasoning
1 1/4 tsp yeast
PREVIOUS INGREDIENTS ARE TO PUT IN THE BREAD MACHINE IN ORDER REQUIRED BY MANUFACTURER.
non-stick spray coating
2 Tbsp butter, melted
1/2 tsp dried italian seasoning
1/4 tsp garlic salt

Steps:

1. Put bread ingredients up to and including yeast in bread maker on dough cycle.
2. When dough cycle is complete, remove from pan, punch it down, cover and let rest for 10 minutes.
3. Using kitchen scissors that have been sprayed with non-stick cooking spray, snip the dough directly into a well-greased 11 by 7 inch baking pan. Cut the dough into 3/4 inch to 1 inch irregular pieces covering the pan evenly in 1 or 2 layers.
4. Cover and let rise in a warm place for 25 minutes or until double. Stir together the melted butter, the 1/2 to 3/4 tsp. Italian seasoning plus the garlic salt.
5. Drizzle the butter mixture over the risen dough. Bake at 350 degrees F until golden brown - about 30 minutes. Turn out on cooling rack and allow to cool.