Our recipe
The distinctive shape of a cottage loaf is the main characteristic of this easy to make and impressive looking loaf.
Cottage Loaf
Ingredients
| 500g/1lb | Barleycorn Bread Flour or Malthouse Bread Flour or Strong White Flour or White Spelt Flour | |||||
| 1/2tsp | Salt | |||||
| 1tsp | Quick Yeast | |||||
| 1tsp | Sugar | |||||
| 300ml/10floz | Warm Water | |||||
| 1tbsp | Vegetable Oil | |||||
Method
- In a large bowl mix together the flour, salt, quick yeast and sugar.
- Add the water and roughly mix it into the flour.
- While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
- Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour).
- Turn dough out onto a floured surface and knead the dough firmly for several minutes.
- Cut off two thirds of the dough, roll it into a ball and place on an oiled baking tray.
- Roll the remaining dough into a smaller ball and place it on top of the first.
- Press down through the middle of the dough balls with your thumb.
- Leave to rise for 30 minutes.
- Bake in a pre-heated oven for 35/40 minutes.
Temperature & cooking time:
35/40mins at 220°C/Fan200°C/425°F/Gas 7
Dietary status:
Dairy free, Egg free, Nut free, Soya free, Vegan, Vegetarian.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
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