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Classic Cottage Loaf Recipe – Timeless Homemade Bread

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Ingredients

Adjust Servings:
500 g strong white bread flour
2 teaspoons salt
1 teaspoon caster sugar
2 teaspoons fast-rising active dry yeast or 1 ounce fresh yeast
325 ml tepid milk, and water mixed
1 egg
salt, for glaze

Nutritional information

356.1
Calories
32 g
Calories From Fat
3.6 g
Total Fat
1.6 g
Saturated Fat
42.6 mg
Cholesterol
815.1 mg
Sodium
67.3 g
Carbs
2.5 g
Dietary Fiber
1 g
Sugars
11.9 g
Protein
113g
Serving Size

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Classic Cottage Loaf Recipe – Timeless Homemade Bread

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    Cuisine:

    I made this for British friends and they loved it! It was very easy to make with my stand mixer. It came together and kneaded perfectly with no extra work on my part. I'm getting ready to surprise them with another loaf.

    • 155 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Traditional Cottage Loaf – Old Fashioned Rustic English Bread, Just the shape of this traditional loaf of bread is reminiscent of ploughman’s lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two Quintessential British bread at its best This reminds me of baking days in my grandmothers old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working I often leave the first batch of dough to prove and rise overnight – leave it in a cool but NOT cold place, and then continue shaping and proving it next morning We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough – but NOT the overnight method!, I made this for British friends and they loved it! It was very easy to make with my stand mixer It came together and kneaded perfectly with no extra work on my part I’m getting ready to surprise them with another loaf , Delicious, mixed in bread maker on dough setting Made into cottage loaf, baked in gas oven 25 minutes Mmm Added 2% bread improver, super soft inside, crunchy outside


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    Steps

    1
    Done

    Sift Flour and Salt Into a Bowl, Stir in Sugar and Yeast. Make a Well in the Centre, Stir in the Tepid Milk and Water to Make the Dough. (if Using Fresh Yeast - Put the Yeast in a Jug With a Little of the Milk and Water Mixture, and Allow It to Dissolve and Become Frothy - Mixing Thoroughly, Then Add It to the Flour.).

    2
    Done

    Tip the Dough Onto a Lightly Floured Surface and Knead For 10 to 15 Minutes Until Smooth and Elastic.

    3
    Done

    Put the Dough in a Large, Clean, Oiled Bowl. Cover With Oiled Clingfilm and Leave in a Warm Place Until It Has Doubled in Size.then Knead the Dough For 1 Minute and Divide It Into Two-Thirds and a Third. Shape the Pieces Into Rounds. Cover Them and Leave For 5 Minutes.

    4
    Done

    Put the Smaller Round on Top of the Larger One. Push a Floured Wooden Spoon (or Your Fingers) Through the Centre of Both Rounds, to Join Them Together. Take a Very Sharp Knife and Make Cuts All Around the Top Round and the Bottom Round - See My Photos. Put the Cottage Loaf on a Lightly Floured Baking Tray, Cover and Leave For About 45 Minutes, or Until It Has Doubled in Size. Meanwhile Preheat the Oven to 220c/440f/Gas 7.

    5
    Done

    Beat the Egg With a Tablespoon of Water and a Pinch of Salt. Brush the Glaze Over the Cottage Loaf and Bake For About 35 to 45 Minutes, Until Dark Golden Brown and Hollow Sounding When Tapped Beneath.

    6
    Done

    Cool Before Slicing. Delicious Served With Butter, Jam, Cheese, Cold Meats or Make Sandwiches or Toast For Picnics and Breakfast!

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    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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