WHAT IS COBB BREAD?
This small, oval loaf of white bread has a thick crust with a diamond shape pattern on top. The classic version fits in the palm of both hands and was originally made with whole wheat flour. It was a simple, working man’s bread ideal when used for a lunchtime sandwich. Originally from Leicestershire, England the term “cobb” referred to a small lump of coal which was about the same size. Today however this bread comes in all sizes and is often served as a simple sandwich (by American standards) with cheese and meat.
HOW IS THE BEST COBB BREAD MADE?
Approach this bread much like you would a sourdough recipe. The delicious, crispy crust is the result of excess moisture evaporating from the surface of the dough. Also when the bread is done baking it should sound hollow when you tap on its’ underside. If it doesn’t, put the loaf back in the oven for a few more minutes. Check out this recipe from Love Food as well!
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
Strong white flour (higher protein content) is used today though you can substitute wheat flour as well. You can use sourdough starter which is readily available or just a mixture of water and yeast (don’t add salt directly to this solution it will kill the yeast bacteria).
HOW SHOULD COBB BREAD BE STORED?
You can freeze it as a raw or already baked loaf for several months.
WHAT MAKES COBB BREAD DIFFERENT FROM MOST BREADS?
It doesn’t require any mold and can be baked on any flat tray with oiled parchment paper. It is one of the easier and more primitive breads to make but no less delicious for it!