Easy White Cob Loaf

Bread, British

How to make an easy white Cob loaf, simple step by step instructions, from start to finish

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1 Add the sugar and yeast to the warm water, mix well and allow the yeast to activate for 10 minutes until it foams up.

2 Place the flour and salt into a bowl, and mix together.

3 Add the yeast mixture to the flour, and add the oil, then mix the ingredients together in the bowl, tip the contents of the bowl out onto the bench bring it all together, and hand knead for 10 minutes.

4 Place the dough back into a warm greased bowl, cover and allow to proof for 30 minutes in a warm spot.

5 After the 30 minutes turn it out onto the workbench and knock it back again.

6 Get it back into the bowl and allow it to proof for 45 minutes this time.

7 Grease a large baking tray.

8 After the 45 minutes, turn out the dough once more and knock it back, form it into a ball and place the doughball in the centre of the baking tray, lightly flour the dough, cover it with a lightweight dry cloth, and allow it to rise in a warm spot for 45 minutes, this time may vary depending on the temperature of your room.

9 When the is only about 10 minutes left on the final proof, preheat your oven to 200°C / 390°F / Gas mark 6, also place a pan of hot water on the bottom shelf of the oven, the steam produced will make the Cob crispy.

10 Once the loaf has fully risen, sprinkle with a little flour and give it a couple slashes with a very sharp knife or razor blade, place it in the preheated oven and set your timer for 30 minutes.

11 After the 30 minutes, remove it from the oven and onto a wire rack for at least 20 minutes to cool.

12 Enjoy

Method

Ingredients

450g / 16oz Strong white bread flour
255g /mls Lukewarm water 40°C / 104°F
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
5g / 1tsp Sugar
20g / ¾oz Vegetable oil
If using fresh yeast 20g

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Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in

Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.

Extra strong dough proofing bowl cover (White)

Products we recommend for this recipe

Bread, British

Easy White Cob Loaf

How to make an easy white Cob loaf, simple step by step instructions, from start to finish

1

Add the sugar and yeast to the warm water, mix well and allow the yeast to activate for 10 minutes until it foams up.

2

Place the flour and salt into a bowl, and mix together.

3

Add the yeast mixture to the flour, and add the oil, then mix the ingredients together in the bowl, tip the contents of the bowl out onto the bench bring it all together, and hand knead for 10 minutes.

4

Place the dough back into a warm greased bowl, cover and allow to proof for 30 minutes in a warm spot.

5

After the 30 minutes turn it out onto the workbench and knock it back again.

6

Get it back into the bowl and allow it to proof for 45 minutes this time.

7

Grease a large baking tray.

8

9

When the is only about 10 minutes left on the final proof, preheat your oven to 200°C / 390°F / Gas mark 6, also place a pan of hot water on the bottom shelf of the oven, the steam produced will make the Cob crispy.

10

Once the loaf has fully risen, sprinkle with a little flour and give it a couple slashes with a very sharp knife or razor blade, place it in the preheated oven and set your timer for 30 minutes.

11

After the 30 minutes, remove it from the oven and onto a wire rack for at least 20 minutes to cool.

12

Enjoy

Method

Ingredients

Pro Food Homemade 5 book collection with Book 4 completely FREE! Limited time

​

Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in

​

Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.

​

Extra strong dough proofing bowl cover (White)

​

FEATURED PRODUCTS

Products we recommend for this recipe