Valentines Artisan Sourdough Bakers is baking a long-rested feta and fennel cob loaf as a specialty product tomorrow ahead of Good Friday. It is perfect with a smoked salmon dip.
- 1 Valentines cob loaf
- 200g smoked salmon dip
- 100g smoked salmon
- 5 shallots
- 500ml milk
- pinch vegetable stock
- 1/2 cup flour to thicken
Cut a circle off the top of the cob loaf about 15 centimetres in diameter.
Cut top into strips for dipping when loaf is cooked. Pull out bread from inside loaf, leaving about a 3 centimetre layer of bread on the inner crust. Set loaf and bread pieces aside.
In a saucepan, mix diced salmon, salmon dip, sliced shallots, milk, flour and vegetable stock. Heat on medium heat until dip mixes with milk and flour thickens mixture. Season to taste.
Pour mixture into cob loaf and place bread pieces around loaf on a baking tray. Bake in oven at 180 degrees until bread goes hard and crusty, about 15-20 minutes.
Use bread pieces for dipping and the crusty loaf itself.