English Cottage Bread Recipes

EASY COTTAGE BREAD

Steps:

• 1. Put water and yeast into a large bowl and let dissolve.
• 2. Once they are dissolved stir in sugar, salt, and melted butter.
• 3. Add half of the flour beat until smooth, add remaining flour. It will be very sticky and thick.
• 4. Cover bowl ( oil the bowl first )and let rise for 30 minutes - beat down
• 5. Spoon into 2 greased break loaf pans, let ride covered with plastic or a wet towel.
• 6. Bake at 375 degreed for 35 minutes.

TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD

Steps:

• 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.).
• Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
• 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.
• 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.
• 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.
• Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!

ENGLISH COTTAGE BREAD

Steps:

• 1. Place the yeast and water in a dishpan or large bowl, and stir with a wooden spoon. Add the salt and 4 cups of flour, and beat with the spoon until well blended. 2. Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 5 to 7 minutes, or until the dough feels smooth and elastic. Shape into a ball. 3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Grease a large baking sheet and set aside. 4. Punch down the risen dough, knead for a minute or so, then form into a ball. Cut in half. Cut off a small piece (about a third) from each half. Shape the two larger pieces into balls, flatten them very slightly, and place on the prepared baking sheet, leaving enough space between them to allow for expansion. Form the smaller pieces into slightly flattened balls, and center them on top of the larger ones. Flour your index finger and push it all the way through the center of both balls. Cover the loaves and let rise about 30 minutes, or until doubled in bulk. 5. Place the risen loaves in a preheated 400°F oven. After 30 minutes, reduce the heat to 375°F and bake for about another 20 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.