White Cobb Loaf

Sometimes I think that the foodie and blogging world can do weird things to baking patterns. Like when Larkin, a finalist on the most recent series of Masterchef, could make incredible multi dimension main courses, often using molecular gastronomy techniques and equipment, but had never made a dessert before he entered the series! Or when contestants on Great British Bake Off can whip up stunning towering layer cakes but have never made jam before. I am exactly the same (albeit on a smaller scale!). I am approaching my 5th blogoversary and 200th post so I’ve made dozens of cakes, cookies, pies and tarts. But I’d never made a simple loaf of bread. I’ve made tomato fougasse, focaccia, pizza dough, naan, bagels, pitta breads, hot cross buns , rosemary honey fruit bread and cheesy tear and share bread. But never a plain white loaf! It was time to go back to basics and change this. I chose a Paul Hollywood recipe following his recent bread television series and the tempting round cobb loaf recipe, a traditional style that really reminded me of big loaves we used to get from the bakery on a Saturday when I was younger. I was so pleased when this turned out well! I’m always nervous of making bread and some of the more complicated breads I listed before did not turn out quite as I’d like – too flat, yeasty or dry. I really took my time when making this and I think this is probably the key with baking bread – it can’t (and shouldn’t) be rushed in order to get the perfect loaf. I loved this loaf warm straight out the oven but it lasted nicely for a few days (although the crispy crust softened) and made great toast. You can find the recipe here – enjoy!

ALSO: Exciting news today – a few weeks ago I was interviewed by Podium for a podcast all about baking and blogging and it is now online and available to listen to here!