Makes 4 cob loaves
2 lb (900g) strong white flour 1/2 oz (15g) fresh yeast or 2 level teaspoons dried yeast
1 pint (600ml) tepid water
1 level teaspoon castor sugar
1/2 oz (15g) salt
1 oz (25g) white cooking fat or lard salted water, for glazing (optional)
Sift 10 oz (275g) of the flour into a mixing bowl. Dissolve the fresh yeast in the tepid water; if using dried yeast, have the water hand-hot and sprinkle in the yeast. Stir in the sugar. Pour into the flour and whisk to make a smooth batter. Set in a warm place for 20 minutes until frothy.
Sift the remaining flour and the salt into a large mixing bowl. Add the fat in pieces and rub in with the fingertips. Stir the yeast batter, add to the flour mixture and mix to a rough dough. Turn on to an unfloured work surface and knead for 10 minutes until smooth and not sticky. Shape into a ball, return to the bowl and set inside a roomy polythene bag. Leave at room temperature for 3/4-1 hour or until the dough has doubled in size.
Turn out the risen dough and knock back. Divide dough in quarters and knead each piece into a round. Loosely cover with cling film and leave to rest for 10 minutes. Then knead each piece again, shaping into tight rounds. Place in pairs on greased baking sheets, loosely cover, and set in a warm place for about 30-40 minutes or until well risen and puffy.
About 15 minutes before baking, heat the oven to 450°F (230°C) or Gas no. 8. Brush the tops of risen loaves with salted water if a crusty top is liked, or dust with flour for a soft top. Make 3 slashes on each loaf. Place in preheated oven and bake for 25-30 minutes. Transfer loaves to a wire rack and leave until completely cool.
Variations: Granary cobs: Use 10 oz (275g) strong white flour to mix with the yeast and 1 lb 6 oz (625g) granary flour in place of the remaining flour, but do not sift. Shape as for white cob loaves, omitting the slashes.
Wheatmeal cob loaves: Use 10 oz (275g) strong white flour to mix with the yeast and 1 lb 6 oz (625g) wholemeal flour in place of the remaining flour. Add 1 tablespoon black treacle to the water for mixing to get a delicious flavour. Omit the sugar. Shape as for white cob loaves, but before final rising, brush the tops with water and sprinkle with bran sifted from wholemeal flour or use kibbled or cracked wheat (coarsely cut wheat grains). Set wheatmeal cobs in a warm place until well risen before baking.
Bloomer loaves: Turn out risen dough and knock back. Divide dough in 3 portions and shape each one into a round. Cover and leave to rest for 10 minutes. Flatten each dough to an oblong, pull and flap to elongate, then turn sides over middle and roll up tightly by the long side to make a narrow roll about 8 inches (20cm) long. Place on greased baking sheets with seam underneath. Cover loosely with cling film and set in a warm place for 40 minutes, or until dough is well risen and puffy. Using a sharp knife, cut 6-8 diagonal slashes across each top. Brush with salt water and bake for 30-35 minutes, or until crusty and brown.