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Cottage Loaf How To Make A Cottage Loaf

Preparation Time: 20 Minutes plus mixing and kneading time in bread machine.
Cooking Time: 30 - 35 minutes

Makes: 1 loaf (serves 10 - 12)

 

  1. Pour the water into the bread pan. (For a good shaped cottage loaf, the dough needs to be firm enough for the bottom round to support the top piece without sagging, so you may not need to add all the water) Sprinkle over the bread mix, covering the water completely. Close the lid, set the machine to "Dough" and press start.
  2. Meanwhile, grease or flour 2 baking sheets and set aside. When the dough is ready, remove it, knock it back on a lightly floured surface, then cut off one third of the dough. Shape into plump balls and place each one on a baking sheet. Cover and leave to rise in a warm place until doubled in size.
  3. Preheat the oven to 220C / 425F/gas mark 7. Gently flatten the balls of dough and place the smaller ball on top of the larger one. Push the floured handle of a wooden spoon down through the centre of the dough to join the 2 pieces together, then slightly enlarge the hole with your fingers. Leave to rest for 5 - 10 minutes.
  4. Dissolve the salt in one tablespoon of hot water, then lightly brush over the loaf and dust with a little flour. ~Using a sharp knife, make slashes around the top and base of the bread.
  5. Bake for about 30 - 35 minutes, or until the bread is golden brown and sounds hollow when tapped underneath. Transfer to a wire rack to cool. Serve in slices.