• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · Leave a Comment

    Cob Loaf

    Jump to Recipe
    Tall pin with 2 images of the baked and sliced cob loaf.

    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!

    Cob loaf with a few slices pulled away on wooden cutting board.
    This delicious cob loaf is an easy yeast bread to make!

    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 🥡 Storing
    • 📋 Recipe

    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!*

    🔪 Step-By-Step 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

    5 step by step process photos of mixing the cob loaf dough.
    1. 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.
    2. 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!
    3. 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)

    Process photo of shaped loaf coated with flour and scored.
    1. 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.
    2. 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.
    3. 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. 🙂
    4. 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

    Process photo of the baked cob loaf after removing from the oven.
    1. 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.
    2. 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.
    3. 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.
    4. 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!

    Cob loaf with a few slices pulled away on wooden cutting board.

    🥡 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Cob loaf with a few slices pulled away on wooden cutting board.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 32 reviews

    Cob Loaf

    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!
    Author | Angela
    Servings: 1 loaf
    Calories: 2607kcal
    Prep 10 minutes
    Cooking 30 minutes
    Rising Time 1 hour 30 minutes
    Total Time 2 hours 10 minutes
    Pin Recipe Share on Facebook

    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)

    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.

    Nutrition

    Calories: 2607kcal (130%) | Carbohydrates: 413g (138%) | Protein: 84g (168%) | Fat: 69g (106%) | Saturated Fat: 38g (238%) | Trans Fat: 2g | Cholesterol: 151mg (50%) | Sodium: 5201mg (226%) | Potassium: 1008mg (29%) | Fiber: 26g (108%) | Sugar: 10g (11%) | Vitamin A: 1760IU (35%) | Vitamin C: 1mg (1%) | Calcium: 123mg (12%) | Iron: 6mg (33%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Cob Loaf, easy bread recipe, white bread recipe, yeast breads
    Course Bread Recipes, Yeast Bread Recipes
    Cuisine English
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Air Fryer Yellow Squash
    Tapioca Starch Substitute »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip
    • Super Bowl Snacks
    • Homemade Baked Mac N Cheese Bites
    • Sour Cream Chip Dip

    Valentine's Day

    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    • Valentine's Day Chocolate Covered Strawberries
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love