Malthouse Coburg Loaf
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About this recipe:
No need for a bread tin, just an oven tray, this impressive loaf is surprisingly easy to make. The top of the dough is cut to create 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.
large baking tray and 2 x large mixing bowls
500g Doves Farm Organic Malthouse Flour
1 tsp Doves Farm Quick Yeast
1 tsp soft brown sugar
300ml tepid water
½ tsp salt
1 tbsp oil
oil, for tray
flour, for dusting
220°C, Fan 200°C, 425°F, Gas 7
- Rub some oil around the inside of a baking tray or insert a baking liner.
- Put the flour, yeast and sugar into a large bowl and blend them together.
- Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
- Stir in the oil.
- Using your hands, gather everything together into a doughy mass.
- Knead the dough in the bowl, or on a work surface, for 25 presses. Avoid adding flour if possible.
- Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
- Knead the dough for another 50 presses.
- Shape the dough into a ball and place it on the prepared baking tray.
- Lightly dust with flour.
- Using a very sharp knife or blade, carefully and quickly make two or three deep cuts across the top of the dough.
- Invert the large bowl over the dough and leave it to rise in a warm place for 35 minutes.
- Pre-heat the oven.
- Remove the inverted bowl and bake for 35–40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
- Leave to cool on a wire rack.