Simple Cob Loaf Recipe

Simple White Cob Loaf Baker Jo's Simple …

WebPre-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 …

Rating: 4.9/5(26)
Estimated Reading Time: 8 minsCategory: SnackTotal Time: 3 hrs 30 mins1. 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.
2. 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.
3. 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.
4. Lightly flour a work surface and gently tip the dough out onto the surface. Gently 'punch' the dough to get rid of the air.

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