Follow Woman's Weekly food editor, Sue McMahon, as she shows us how to create this tasty round loaf in part two of our video recipe.
Plain white flour
1 Teaspoon (Leveled)
60 Gram, cubed
Fast action dried yeast
1 , beaten
Plain white flour
1 Tablespoon (For dusting)
1 Teaspoon (For greasing)
1. Set the oven to 220°C/Gas Mark 7. Prepare a baking sheet, buttered.
2. Into a bowl, tip the flour and salt and add the butter. Rub the butter until the mixture resembles fine breadcrumbs. Stir in the dried yeast.
3. Transfer the mixture to the bowl of food processor, pour in warm water. Knead the dough for about 10 minutes until the dough is smooth and elastic.
4. Break off about a third of the dough. Shape the larger piece into a ball and place it on the baking sheet. Shape the smaller piece into a ball. Brush a little water on the centre of the larger ball and then place the smaller ball on top.
5. Using a floured finger, press all the way down through the centre of the loaf. Use the tip of a knife to score lines about 5mm deep through the dough, marking it into 12 wedges.
6. Cover the loaf with a piece of oiled cling film and leave it to prove in a warm place for 45-60 minutes, or until it is doubled in size.
7. Beat the egg and sieve through a tea-strainer for a smooth glaze. Remove the cling film from the loaf and brush with the egg glaze.
8. Bake the loaf in the centre of the oven at 220 degree C for 30-40 minutes, until golden colour. Slide the loaf on to a wire rack to cool.
9. Cut the Cottage Loaf into wedges and serve.
Now that the dough is ready and the loaf has been shaped, it is time to bake the bread. The video offers a detailed description on how to correctly bake the bread so as to avoid any burns or rough edges. Once the bread is done, you will have a soft and yummy companion to almost all dishes.