Many, many moons ago I was back in the Midlands of England and asked a relative for a recipe to make a local bread roll known as a Cob in the East Midlands. Its a fairly standard looking roll but tends to break apart in pieces in the crusty areas when you bite into it making it an old favourite with old cheddar and slices of onion or salad for those with a dislike for raw onion:-)
The recipe issues as as follow. (I am no baker remember:-) )
1. What is Strong Flour? and is it available in Western Canada?
2. What is Softex and is it available in Western Canada please?
Recipe is as follows'
3 lb flour strong
1.5 oz per lb Softex
0.75 oz per lb yeast
10 oz per lb water
If anyone can help and make sense of the recipe ie write it so I can bake it at home perhaps I would greatly appreciate the help guys:-)