White Bread Cottage Loaf
About this recipe:
The distinctive shape of a cottage loaf is made using two balls of dough rather than a loaf made in a bread tin. It’s surprisingly easy and fun to make this impressive looking loaf.
large baking tray and mixing bowls
500g Doves Farm Organic Strong White Bread Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
300ml tepid water
1 tsp salt
1 tbsp oil
oil, for tray
220°C, Fan 200°C, 425°F, Gas 7
- Put the flour, yeast and sugar into a large bowl and blend them together.
- Pour in the water and stir until everything looks craggy and lumpy, then stir in the salt.
- Stir in the oil.
- Using your hands, gather everything together into a doughy mass.
- Knead the dough in the bowl for 100 presses. Avoid adding flour if possible.
- Cover the dough bowl with a larger upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
- Rub some oil around the inside of a large baking tray.
- Knead the dough for another 100 presses.
- Cut the dough into two pieces, one piece about a third of the dough and the other piece about two thirds of dough.
- Roll both pieces into dough balls.
- Put the larger dough ball on the prepared baking tray and place the smaller one on top.
- Press your thumb right down through the top dough ball.
- Invert a large mixing bowl over the dough and leave it to rise in a warm place for 35-40 minutes.
- Pre-heat the oven.
- Remove the inverted bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
- Transfer the loaf to a wire rack and leave to cool.