This White Cob Loaf is made with only five ingredients, including water! It is one of the easiest bread recipes, perfect for even a beginner, and does not require a loaf tin or Dutch oven.
The easy-to-make White Cob Loaf has a soft, fluffy interior with a chewy crust. You can enjoy this freshly made bread in various ways, from a slice with butter to delicious sandwiches.
This recipe is adapted from one of the bread baking books by Paul Hollywood.
Jump to:
About White Cob Loaf
I regularly make bread at home, so I try to bring variations and experiment with making different types of bread.
However, I often return to this White Cob Loaf. It is easy, does not need a tin, and makes light and fluffy sandwich bread.
A cob is a round loaf not baked in a tin like a regular basic loaf but on a tray as a round, crusty loaf.
I love the simplicity and ease of making this cob loaf. The bread is absolutely satisfying, with a chewy exterior and a soft, light, and fluffy interior.
Making bread is easy, and the recipe requires only five ingredients, including water. This recipe does not need sugar, but if you like, you can add a tablespoon of sugar or honey.
If you are new to bread baking, you can also check out Homemade French Bread or this Artisan Bread (No Knead). I have also posted a few other bread recipes. Do not forget to check them out if you want to try various easy-to-make breads at home.
If you want to make wholesome bread with whole wheat flour, try this Honey Oat Bread.
There are various ways to enjoy this White Cob Loaf. You can pair it with an assortment of appetizers, spread butter on top, or simply eat it warm and straight from the oven.
Why You Will Love This Bread
- White Cob Loaf is easy to make with only five ingredients.
- There is no need for a tin or Dutch oven.
- The bread has a chewy exterior with a light and fluffy interior.
- A beginner can also try this recipe with ease.
- These fresh cob bread slices can be enjoyed in various ways.
Ingredients and Notes
- Bread Flour: I used bread flour to make this white cob loaf. However, you can use bread flour or all-purpose flour.
- Yeast: I have used active dry yeast to make this bread, but you can also use instant yeast. With instant yeast, the dough rising time may be shorter compared to active dry yeast.
- Salt: Salt elevates the taste and flavor.
- Butter: Use unsalted and softened butter.
- Water: Water should be slightly warm to activate the yeast.
- Olive Oil: Olive oil is needed to knead the dough so it does not stick to the surface. However, you can use any choice of oil instead of olive oil.
How To Make White Cob Loaf
Making The Dough
- Add the flour to a large mixing bowl.
- Add the butter and then salt to one side of the bowl and the yeast to the other.
- Gently stir everything with your hands until combined.
- Add ¾ of the water and continue mixing with your hands.
- Continue to add the remaining water, a little at a time, until you get a soft dough. The dough should be soft but not soggy or dry.
- If your dough is not well hydrated, add a little more water.
- But if it is soggy and sticky, sprinkle a little more flour.
- Coat the work surface with a bit of olive oil and place the dough on top.
- Knead the dough for 8-10 minutes until it forms a soft, smooth skin.
First Proofing Of The Dough
- Lightly oil the same large bowl and place the dough in it.
- Cover it with a clean cloth or cling wrap and leave it to rise until at least doubled in size, about 1 to 1½ hours.
Shaping The Cob Loaf
- Once risen, scrape the dough out of the bowl onto a lightly floured surface.
- Gently punch the dough to knock out the air.
- We need to shape the dough into a firm cob shape.
- Grab an end of the dough and pull it across the opposite side.
- Press it down into the dough to seal it.
- Turn the dough slightly and repeat the process several times, turning the dough slightly each time, until you get a tight and firm dough ball.
- Check the pictures below to get an idea.
Second Proofing and Baking White Cob Loaf
- Place the dough ball on the baking sheet, lined with a silicone mat or parchment paper.
- Cover the dough loosely with a clean cloth or cling wrap.
- Leave the dough to prove for about an hour, until it is at least doubled in size and springs back quickly if you prod it lightly with your finger.
- Preheat the oven to 425°F(220°C).
- Fill a 9×13-inch cake pan with 2 cups of water and place it on the bottom rack of the oven to heat up.
- You can also use a roasting tray if you have one.
- This will create steam and give the bread a lighter crust.
- Once the dough has risen, dust it with some flour.
- Then, using a sharp knife, make several incisions across the top of the dough ball.
- Bake the bread for 28-32 minutes or until it is cooked through and sounds hollow when tapped on the base.
- Remove the White Cob Loaf from the oven, transfer it to a cooling rack, and allow it to cool completely before enjoying.
Storing Suggestions
Wrap the White Cob Loaf tightly or store it in an airtight container for 3-4 days.
Bread or bread slices can also be frozen for two months.
Thaw the bread at room temperature or rewarm it in the oven for a few minutes.
If you have frozen bread slices, you can toast them without thawing.
Baking Tips For White Cob Loaf
Flour: Many factors can impact how much flour you need for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave much residue on your finger.
Water: The water should be warm (about 110°F or 45°C) but not hot. Hot water will kill the yeast, and cold water will not activate it.
Rising Time: The rising time may vary depending on the warmth of the kitchen. The dough will be doubled or more than doubled within 1-1.5 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
FAQ For White Cob Loaf
Scoring (also known as slashing) the bread dough helps it rise better and prevents it from cracking in various places while baking. So, yes, it is essential to score the bread loaf. I use a bread lame (a long stick with a razor blade on the end) to score the bread dough. If you do not have bread lame, use a sharp knife. Or, if you are comfortable, use a clean and sharp razor blade to score the dough.
Yes, you can use instant yeast for this recipe. You can use the same amount interchangeably.
Yes, you can use all-purpose flour instead of bread flour. However, the texture may be slightly different.
More Bread Recipes
You May Like More Easy Baking Recipes
White Cob Loaf
Ingredients
- 4 cups (480g) bread flour
- 2¼ teaspoon active dry yeast
- 2 tablespoon (28g) butter
- 1⅓ cups (320ml) lukewarm water
- 1¼ teaspoon salt
- Olive oil for kneading the dough (or choice of oil)
Instructions
- Add the flour to a large mixing bowl. Add the butter and then salt to one side of the bowl and the yeast to the other. Gently stir everything with your hands until combined.
- Add ¾ of the water and continue mixing with your hands. Continue to add the remaining water, a little at a time, until you get a soft dough. The dough should be soft but not soggy or dry.
- If your dough is not well hydrated, add a little more water. But if it is soggy and sticky, sprinkle a little more flour.
- Coat the work surface with a bit of olive oil and place the dough on top. Knead the dough for 8-10 minutes until it forms a soft, smooth skin.
- Lightly oil the same large bowl and place the dough in it. Cover it with a clean cloth or cling wrap and leave it to rise until at least doubled in size, about 1 to 1½ hours.
- Once risen, scrape the dough out of the bowl onto a lightly floured surface. Gently punch the dough to knock out the air.
- We need to shape the dough into a firm cob shape. Grab an end of the dough and pull it across the opposite side. Press it down into the dough to seal it.
- Turn the dough slightly and repeat the process several times, turning the dough slightly each time, until you get a tight and firm dough ball. Check the pictures above in the post for visualization.
- Place the dough ball on the baking sheet, lined with a silicone mat or parchment paper. Cover the dough loosely with a clean cloth or cling wrap.
- Leave the dough to prove for about an hour, until it is at least doubled in size and springs back quickly if you prod it lightly with your finger.
- Preheat the oven to 425°F(220°C). Fill a 9×13-inch cake pan with 2 cups of water and place it on the bottom rack of the oven to heat up. You can also use a roasting tray if you have one. This will create steam and give the bread a lighter crust.
- Once the dough has risen, dust it with some flour. Then, using a sharp knife, make several incisions across the top of the dough ball.
- Bake the bread for 28-32 minutes or until it is cooked through and sounds hollow when tapped on the base.
- Remove the bread from the oven, transfer it to a cooling rack, and allow it to cool completely before enjoying.
Storing Suggestions
- Wrap the bread tightly or store it in an airtight container for 3-4 days.
- Bread or bread slices can also be frozen for two months.
- Thaw the bread at room temperature or rewarm it in the oven for a few minutes.
- If you have frozen bread slices, you can toast them without thawing them.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave much residue on your finger.
- Water: The water should be warm (about 110°F or 45°C) but not hot. Hot water will kill the yeast, and cold water will not activate it.
- Rising Time: The rising time may vary depending on the warmth of the kitchen. The dough will be doubled or more than doubled within 1-1.5 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
Thanks for coming! Let me know what you think.