The Great British Bake Off Final – Celebrate with a Delicious White Cob Loaf

That’s right, the Great British Bake Off (a.k.a our favourite TV show EVER) is ending tonight, but don’t be too sad about it and instead celebrate the great final with one last bake.

This time, we thought it was about time to try and knead some bread dough ourselves. We’ve got to admit one thing though, we were a bit worried as making bread can be seen as a long daunting task of kneading and proving. However, we can now assure you then on a rainy Sunday, there’s nothing more rewarding than tasting your own bread.

Follow our simple recipe of our own White Cob Loaf:

Processed with VSCOcam with t1 preset


500g strong white bread flour (plus extra for dusting)

10g instant yeast or dryed yeast

30g softened unsalted butter

320ml water

Olive Oil


I_134261948_50_20100322 I_156519561_50_20110824 I_114202437_01_20090528 I_114202429_01_20081030 I_182138872_01_20130730
Salter Scale KitchenAid Stand Mixer Linea Mini Roasting Tin Linea Baking Tray Linea Cooling Rack



1. Mix the flour, yeast, salt, butter and 3/4 of the water together with an electric mixer. Use the dough hook and watch it kneading the dough for you. Make sure all the flour from the inside of the bowl is used when mixing. Add the water a little at a time, but be careful, you don’t want a wet dough, it has to remain soft, not soggy. Keep mixing until it forms a rough dough.

2. Coat your work surface lightly with flour and continue to knead your dough for 5-10 min (this time using your hands). At this stage, the dough should start to form a soft, smooth skin and take shabe of a small ball.

3. Put your dough into a lightly oiled large bowl and cover with a tea towel. Leave it to rise for at least 1 hour. (If you have more time, 2-3 hours is ideal, as the dough has to double in size)

4. Once risen, your dough should be nice and bouncy (if you poke it gently with your finger, the dough should bounce back). Scrape your dough onto a lightly floured surface and shape it into a ball by folding it inwards. All the air countained in your dough should be knocked out, so make sure to repeat the process until it forms a cob shape.

5. This is the proving stage:Ai?? line a baking tray with baking parchment and put the dough on the tray. Cover with a plastic bag and make sure it doesn’t touch the dough as it could stop the proving process. Leave it for about an hour, until the dough has doubled in size. Meanwhile, heat your oven to 230 degrees and place a small rosting tin in the bottom to heat up.

6. Once proved, dust your dough with a bit of flour, then slash it deeply with a knife (choose a sharp cooking knife if possible). Fill the hot small roasting tin with hot water (this will create a steam in the oven and will give your bread a nice light crust). Bake for about 30min. Once cooked, the crust’s colour can go from golden brown to dark brown and should sounds hallow when tapped on the base.

7. Cool on a wire rack. At that stage, it will be mentally difficult not to try and have a bite or two of your own bread, but believe us, wait at least 30mn and it will taste heavenly.

Have fun baking your own bread!





Read Fraser Magazine

Follow us on Twitter

Like us on Facebook

See our Instagrams