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Coburg Loaf

Our recipe

With the appearance of a bread-like crown, the Coburg loaf became popular after the marriage of Queen Victoria and Prince Albert, who came from Saxe-Coburg.

Servings

Ingredients

500 g	Barleycorn Bread Flour or
500 g	Strong White Flour or
500 g	White Spelt Flour or
500 g	Malthouse Bread Flour
275 ml	Warm Water
1 tbsp	Vegetable Oil
½ tsp	Salt
1 tsp	Quick Yeast
1 tsp	Sugar

Method

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour).
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Roll the dough into a ball and place it on an oiled baking sheet.
Cut a deep cross into the top of the loaf and leave dough to rise for about 25 minutes in a warm place.
Bake in a preheated oven 35/40 minutes.

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Temperature & cooking time:
35/40mins at 220°C/Fan200°C/425°F/Gas 7

Dietary status:
Without Dairy , Without Egg, Without Nuts, Without Soya, Vegan.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.