Cob Loaf & Roast Pumpkin Soup

You may well have made a cob loaf before, they’re often filled with cheesy dip and are perfect for entertaining - but filling the hollowed-out bread with a hearty soup will kick start your internal combustion heater.


500 g Laucke Bread Mix of your choice 3⅕ cups
As per pack Water - Reduce recommended by 30 ml As per pack
7 g Laucke Wallaby Bakers Yeast 2 tsp
10 g Oil (optional) 2 tspn
15 ml Olive Oil 1½ tspn
3 cloves Garlic 3 cloves
1½ kg Butternut Pumpkin, diced 12¼ cups
20 g Butter 1⅓ tbsp
1 medium Leek. trimmed, halved & sliced 1 medium
2 medium Potatoes, peeled & chopped 2 medium
1 litre Chicken Stock 4 cups
20 ml Pure Cream 1 tbsp
3 g Fresh Chives, chopped 1 tbsp



    Use your bread machine or a suitable mixer to mix and knead the dough, or alternatively knead firmly by hand for at least 10 minutes until smooth and elastic.

  2. Divide the dough into two equal pieces and rest for 10 minutes. Then shape into two balls by folding from the outside in to the centre whilst rotating the dough piece. Place the rough surface down on the tray.

  3. Place on an oiled or lined baking tray or trays leaving at least 100 mm space around each dough piece.

  4. Place, in a warm / moist environment such as an esky with a dish of boiled water in it. Or a baking dish in the bottom of your oven with 500 ml boiling water added will also work well and all you do is turn the oven on to bake when the loaves have proofed.

  5. Allow to proof (rise / ferment) for 30 – 50 minutes or until about doubled in size. Then using a sharp blade cut a cross about 2 cm deep across the top of the dough pieces from about half way up the sides.

  6. If not proofing in the oven, preheat to 200 Deg C prior to baking.
    If proofing is done in the oven just switch the oven on to 200 Deg C when proofing is complete.

  7. Bake for 35 to 40 minutes depending on personal preference. If proofing in oven and starting cold, bake for up to 50 minutes. With the water tray in the bottom of the oven you must open the door very carefully to avoid the steam that will leave the oven when you open it.

  8. Remove loaves from the oven and allow to cool on cooling wires.


    Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.

  10. Squeeze garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes. 

  11. Add stock and 2 cups cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.

  12. Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through.

  13. Cut the top off the Cob Loaf approx 1/3rd down from the top. It will form a lid when put back on. Pull the bread out of the inside of the loaf, leaving the crust and enough thickness to form a soup terrine. Ladle the soup into the 'Cob Loaf Soup Terrine'. Garnish with cream & chives.

    Use this to serve the soup at the table accompanied by the bread taken from the centre of the cob.


  • Laucke Specialities
  • 2 Cob Loaves
  • Bake: 40-50 minutes


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