Our webshop is closed temporarily. We plan to be open again on Monday morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.

Read FAQs

Coburg Loaf

Makes 1 loaf

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.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  1. Line a baking tray with parchment.
  2. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
  6. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Knead the dough for another 50 presses.
  8. Roll the dough into a ball and place it on the prepared oven tray.
  9. Cut a deep cross into the top of the loaf. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 25 minutes.
  10. Pre-heat the oven.
  11. Remove the cling film and bake for 35–40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  12. Leave to cool on a wire rack.

Equipment

Large oven tray

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings