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simple white cob loaf

Simple White Cob Loaf

This white cob loaf is made with simple ingredients and no tin is required as it is shaped by hand. A great first bread recipe for beginners!
4.91 from 30 votes
Prep Time 3 hrs
Cook Time 30 mins
Total Time 3 hrs 30 mins
Course Snack
Servings 10 thick slices

Equipment

  • Large bowl
  • Roasting tray
  • Baking tray

Ingredients
  

  • 480 g strong white flour
  • 7 g instant dry yeast
  • 9 g salt
  • 290 ml water tepid/lukewarm
  • 20 g butter softened/room temperature

Instructions
 

  • Add flour to a large bowl. Add the butter, and then the yeast and salt to separate sides of the bowl (so the salt doesn't slow or kill the yeast).  Gently start stirring everything together with your hand until just combined.
  • Pour around 2/3 of the water into the bowl and continue mixing the dough with your hand. Add a little more water, stirring in between additions, until you have a smooth but not soggy dough. You may not need to use all of the water or may need a little more. If you add too much and it becomes soggy sprinkle in a little more flour until you get the correct consistency.
  • Pour and spread a little olive oil onto a clean work surface and place the dough on top. I use oil instead of flour to prevent the flour from affecting the dough's consistency. Knead the dough on this surface for around 10-12 minutes, until the dough has a smooth 'skin'. Try your best to knead it for this length of time. Lightly oil the same large bowl and place the dough inside. Cover with a clean cloth or cling film and place in a warm place to prove for 1-2 hours (mine takes 1.5 hours in my airing cupboard!). It is sufficiently proved when it has at least doubled in size.
  • Lightly flour a work surface and gently tip the dough out onto the surface. Gently 'punch' the dough to get rid of the air.
  • Now we need to shape the dough into a firm cob shape. Grab an end of the dough, pull it across to the opposite side and press it down into the dough to seal it. 
  • Turn the dough slightly and repeat this process several times, turning slightly each time.
  • As you can see each time you do this the dough becomes tighter and firmer, and you aren't able to pull as much across. This is building the tension it needs to maintain its round shape without spreading.
  • Now turn it over so all of the fold marks are underneath. You are left with a round, smooth-skinned ball of dough. Place your cupped hands either side of the dough, tucking them under the dough slightly. Now you are going to turn the dough clockwise or anti-clockwise (I go anti-clockwise but it may be because I'm left-handed!). While turning the dough with your hands you also need to tuck your hands underneath, to pull the dough underneath, creating a tighter skin. This means with each turn you'll lift the dough slightly to tuck your hands under slightly to pull the dough. It'll make more sense once you start to do it!
  • Once the dough feels firm and holds its shape, place it on your baking tray (silicon or lined with baking paper) and cover gently with a cloth or loose piece of cling film. Leave to rise on this tray for around 1 hour.
  • Pre-heat your oven to 230°C/210°C fan and place an empty roasting tray on the lowest shelf/base of the oven to pre-heat.
  • Once the dough has risen to around double it's size remove the cling film.
  • Dust with a little flour and then using a sharp knife make several incisions across the top of the loaf.
  • Add boiled water to the empty pre-heated roasting tray in the oven. This will create steam to give the bread a lovely crust! Do this quickly to avoid losing too much heat from the oven.
  • Place the loaf into the oven on the middle shelf and bake for around 30 minutes. You can check if it's baked by flipping over carefully and tapping the base - it should sound hollow. Place on a wire cooling rack to cool completely.
  • Keep bread well covered in a cool place. Best eaten within three days. Enjoy!

Notes

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Keyword bread, bread loaf, cob loaf, simple loaf, white bread