Crusty Cob

Portions:1 x 450 g/1 lb loaf
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Ingredients

  • 500 g/1 lb 2 oz strong white flour plus extra for dusting
  • 10 g/1⁄4 oz salt
  • 15 g/1⁄2 oz yeast
  • 40 g/11⁄2 oz butter softened
  • 300 ml/1⁄2 pint water

Instructions

  • Put the flour, salt, yeast and butter into a large bowl and mix together. Add nearly all the water and blend the ingredients together, then add the remaining water and mix in the bowl for 2 minutes.
  • Tip the dough out onto a lightly floured surface and knead well for 5 minutes, then place the dough back in the bowl and leave to rest for 2 hours.
  • Line a baking tray. Shape the dough into a ball, place on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7. Using a sharp knife, slash the dough across the top and dust with flour. Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.
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Course Bread