VegetarianSouth East English cuisine Baking

Cottage Loaf

Name: Cottage Loaf
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: South East English
Ingredients: 500 g strong white bread flour; 7 g fast-action dried yeast; 1.5 tsp Fine sea salt; 1 tsp caster sugar; 25 g Unsalted butter; 320 ml tepid water; 1 tbsp Whole milk; 1 tbsp coarse semolina

A classic English two-tiered crusty white loaf with a crisp, flour-dusted crust and an airy, pillowy crumb.

🇬🇧United Kingdom· South East England

Prep: 30 min
Cook: 35 min
Total: 65 min
Servings: 8
Difficulty: Medium
Calories: 245 kcal

Ingredients

0 of 8 gathered

Servings

500 g strong white bread flour — plus extra for dusting
7 g fast-action dried yeast — one standard sachet
1½ tsp Fine sea salt — crushed fine
1 tsp caster sugar — to feed yeast
25 g Unsalted butter — softened at room temperature
320 ml tepid water — warm to the touch
1 tbsp Whole milk — for brushing the crust
1 tbsp coarse semolina — for sprinkling the baking tray

Equipment

•Baking tray
•Greaseproof paper
•Large mixing bowl
•Wooden spoon
•Pastry brush
•Sharp paring knife

Nutrition

Per serving, approximate

Calories: 245 kcal
fat: 3.5 g
carbs: 46 g
fibre: 2.2 g
protein: 8 g
calories: 245 kcal

Instructions

1
Combine the flour, salt, sugar, and yeast in a large mixing bowl, keeping the salt and yeast on opposite sides.
2
Rub the softened butter into the dry flour mixture using your fingertips until fine crumbs form.
3
Pour in most of the tepid water and stir with a wooden spoon to bring into a rough dough.
4
Add remaining water if needed and knead on a lightly floured work surface for ten minutes until smooth and elastic.
5
Place the dough into a lightly oiled bowl, cover with a tea towel, and prove for one hour until doubled in size.
6
Knock back (gently punch down) the dough on a clean worktop, then divide into two portions: two-thirds and one-third.
7
Shape both pieces into tight, smooth round balls by pulling the edges underneath.
8
Place the larger ball on a lined baking tray dusted with semolina, then place the smaller ball directly on top.
9
Dust your index finger in flour and push it straight down through the centre of both tiers to the baking tray.
10
Slash several vertical cuts around the sides of both balls using a sharp knife, then leave to rise for thirty minutes.
11
Brush the top gently with whole milk and dust very lightly with a pinch of plain flour.
12
Bake at 200°C fan for thirty-five minutes until deeply golden brown and the base sounds hollow when tapped.

Chef's tips

Pushing your floured finger or the handle of a wooden spoon all the way to the base of the tray is crucial; if not bonded firmly, the top bun will tumble off while expanding in the oven. For a crispier crust, place a shallow baking dish filled with boiling water at the bottom of the oven during baking to create steam.

Ingredient substitutions

unsalted butter → vegetable oil or lard
whole milk → cold water for brushing
fast-action dried yeast → 15g fresh yeast dissolved in tepid water

Storage

Keep wrapped in a clean linen bread bag or bread bin at room temperature for up to three days.

Reheating

Warm thick slices in a toaster or refresh the whole unsliced loaf in a 180°C fan oven for eight minutes.

Common mistakes to avoid

•Failing to press the centre hole completely through both tiers, which causes the top tier to slide off during baking.
•Over-proving the shaped loaf, which makes the delicate two-tiered structure collapse sideways under its own weight.
•Cutting the bread while still piping hot, causing the interior crumb to turn gummy.

Serving suggestions

Cut into thick doorstop slices and slather with salted English farmhouse butter.Serve warm alongside a hearty bowl of vegetable soup or beef stew.Toast thick slices and top with mature Cheddar for classic cheese on toast.