This incredibly tasty Cob Loaf is also a wonderful yeast bread for beginning bakers to make! It pairs well with practically any meal, and is a very popular bread to use for serving soups and party dips in!
This Incredibly Easy Cob Loaf is a Great Bread for Beginner Bakers.
When I am in the mood to bake, Cob Loaf is always on my mind as a crusty warm delight that fills the air with homemade goodness. Bread recipes may be intimidating to some, but this version is easy to follow and will result in a cob loaf you will love.
Cob loaf bread is delicious alongside a bowl of hearty beef stew, and I’ve even made smaller versions to use as bread bowls to serve soups or dips in. It goes well with any meal, especially when there is some sauce or gravy to sop up with the bread.
You can use this bread for French toast too! I have found dozens of ways to enjoy a freshly baked cob loaf, but I never get tired of a warm slice with butter and jam.
🥘 Ingredients
You will not require too many ingredients to get going on your cob loaf. It is an easy bread recipe that will yield one loaf. Yeast breads always smell great as they are baking, and they rise up nicely for a hearty loaf.
- Bread Flour (or all-purpose flour) – The base and bulk of this delicious loaf.
- Instant Yeast – Makes your loaf rise to perfection.
- Salt – Enhances the flavor ever so subtly.
- Sugar – Feeds the yeast to get the bread rising.
- Butter (softened) – Adds richness, moistness, and all-around deliciousness.
- Water – Needed for the process to get that crusty bread we all crave.
- Oil – To coat your bowl during preparation.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Making a cob loaf is a multi-step process, but the time put in is a reflection of the results. You need a bit of patience to create a great loaf of bread, so don’t rush the recipe.
Believe me, you will be impressed with your loaf once it is done baking! I’m always proud of my cob loaves, especially when they’re fresh from the oven and enjoyed by my loved ones.
Mix Dough and First Rise
- In a large mixing bowl or in the bowl of your stand mixer, add 4 cups bread flour, 4 teaspoons instant yeast, 2 teaspoons sugar, and 2 teaspoons salt (opposite from the yeast in the bowl). Whisk everything thoroughly to combine these dry ingredients together.
- Add 5 tablespoons of melted butter (cooled slightly) and 1 ¼ cups warm water and stir to incorporate all of the flour mixture until you have a slightly sticky dough. Knead this dough for 5 minutes with your stand mixer, or until you have a smooth, stretchy dough by hand. Once you get the knack for this, your practice will pay off!
- Oil the inside of a clean bowl and transfer the dough in a large mound into your bowl. Cover the bowl with plastic wrap or a damp kitchen towel and allow to rise until doubled in size, which usually takes about one hour.
Second Rise (Proofing)
- Punch the dough down by pulling the sides inwards and pinching them together (the bottom of the dough will become the top of the loaf) until the dough forms a taut loaf. You want your loaf to be well-rounded and smooth. If the loaf gets too tall you can gently press it down with your hand to flatten it out a bit.
- Place the shaped loaf onto a parchment paper-lined baking sheet then cover the loaf again with a damp kitchen towel. Allow the dough to proof for 30 minutes to an hour, or until it has just about doubled in size once again.
- Preheat your oven to 425 degrees F (218 degrees C) along with an old roasting pan that you will add 1 ¼ cups water to with the bread. *Your roasting pan tends to warp when you add the water, thus the recommendation for an older pan you can sacrifice for your bread baking. 🙂
- Sprinkle some extra flour over the top of your loaf and gently rub it into the dough. Use a sharp knife or a baker's lame to score the top of the loaf in a diamond pattern.
Bake the Cob Loaf
- Add 1 ¼ cups boiling water to the roasting pan when you slide the loaf of bread into the oven. This will create steam for perfectly crusty bread. *Do this quickly to trap the steam in your oven.
- Bake at 425 degrees F (218 degrees C) for 15 minutes, then reduce the oven temperature to 390 degrees F (199 degrees C), carefully remove the roasting pan with water, then continue baking the loaf for another 20-25 minutes.
- The cob loaf is done when it reaches an internal temperature of 190 degrees F (88 degrees C) and sounds drum-like when tapped or thumped.
- Remove the cob loaf from the oven when it is done and allow it to cool for an hour before slicing or storing.
Your lovely cob loaf is ready to serve after fully cooling! Make this loaf and some dip a day in advance of entertaining as this is one of the most popular loaves of bread to fill with dip at parties!
🥡 Storing
You can freeze this bread if you have leftovers and thaw the bread out when needed. The cob loaf should keep fresh wrapped and stored on the countertop for a few days as well.
I usually wrap mine in heavy-duty aluminum foil and store it in the refrigerator for up to a week. Enjoy!
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📖 Recipe Card
Cob Loaf
Ingredients
- 4 cups bread flour (or all-purpose flour)
- 4 teaspoon instant yeast (each packet is 2 ¼ teaspoons)
- 2 teaspoon salt
- 2 teaspoons sugar
- 5 tablespoon butter (melted, cooled)
- 1 ¼ cups water (heated to 105 degrees F/40 degrees C)
- oil (for the bowl)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Mix Dough & 1st Rise
- In a large mixing bowl or the bowl of your stand mixer, add the 4 cups bread flour, 4 teaspoons of instant yeast, 2 teaspoons of sugar, and 2 teaspoons of salt (opposite from the yeast). Whisk to combine the dry ingredients.
- Add the 5 tablespoons of melted butter and 1 ¼ cups of warm water and stir to incorporate all of the flour until you have a slightly sticky dough. Knead for 5 minutes with your stand mixer, or until you have a smooth, stretchy dough by hand.
- Oil a clean bowl and transfer the dough into your bowl. Cover with plastic cling film or a damp kitchen towel and allow to rise until doubled in size, or about an hour.
2nd Rise (Proofing)
- Punch the dough down by pulling the sides in and pinching them together (the bottom of the dough will be the top of the loaf) until the dough forms a taut loaf. You want your loaf to well rounded and smooth, but if the loaf appears too tall you can gently press it down with your hand.
- Place the shaped loaf onto a parchment paper-lined baking sheet then cover the loaf again with a damp kitchen towel. Allow the dough to proof for 30 minutes to an hour, or until it is nearly doubled in size again.
- Preheat your oven to 425 degrees F (218 degrees C) along with an old roasting pan that you will add water to with the bread.
- Sprinkle some extra flour over the top of your loaf and gently rub into the dough. Use a sharp knife or a bakers lame to score the top of the loaf in a diamond pattern.
Bake the Cob Loaf
- Be ready to add boiling water to the roasting pan when you slide the loaf of bread into the oven. This will create the steam for wonderfully crusty bread.
- Bake at 425 degrees F (218 degrees C) for 15 minutes, then reduce the oven temperature to 390 degrees F (199 degrees C), remove the roasting pan with water, then continue baking for 20-25 minutes.
- The bread is done when it reaches an internal temperature of 190 degrees F (88 degrees C) and sounds drum-like when tapped or thumped.
- Remove the bread from the oven when done and allow to cool for an hour before slicing or storing.
Jess says
Why did my one come out really flat even though it proofed amazingly? 😪
Angela Latimer says
Sounds like it over-proofed and deflated when baking, that would be my first suspicion without having been there. An oven temperature that needs to be calibrated could do it too, or jostling the proofed loaf, but just a bit too much proofing is most likely the issue. Try again but don't wait until the loaf is the perfect size and shape, it should be close, then finish rising in the oven.
Anonymous says
Hola buenas tardes perdón dice la fórmula que el pan es de mazorca ,pero no veo este ingrediente en la receta?
"Hello, good afternoon, sorry, the formula says that the bread is made from corn, but I don't see this ingredient in the recipe?"
Angela @ BakeItWithLove.com says
Lo siento, es un error de traducción deficiente. No hay maíz en este pan.
"Sorry, that's a poor translation error. There is no corn in this bread."