Taylors of Bruton
A Large white cob loaf.
It’s cosy round shape and crusty exterior make this a favourite. Slices get bigger and smaller as you work through the loaf and there are several recipes using a cob loaf with the top removed and a variety of fillings used to replace or mix with the bread inside.
In Italy a small cob is filled with almost any leftovers you have and then serves as a workman’s lunch.
White flour contains about 75% of the wheat kernel and the outer bran and wheat germ have been removed to leave the endosperm which is milled into flour
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