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Cottage Loaf
Cottage Loaf, a hearty English/ early American style white bread loaf that is characteristically known by it shape of a round bread with a small top knot.
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
40minutes 3hours
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
40minutes 3hours
Ingredients
Instructions
  1. Warm about 1/4 cup of the water and mix in the honey and the yeast. Keep aside for 10 minutes or so till frothy.
  2. Put the frothy yeast, and all the other ingredients, except the remaining water and the seeds into the bowl of your mixer/ machine. Add enough water and knead until the dough is smooth and elastic. Turn the dough out and knead in the seeds, if using. Shape the dough into a ball. Place in a well-oiled bowl, turning to coat well. Cover loosely and let it rise for 45 minutes to an hour.
  3. Do a stretch and a fold of the dough in the bowl itself. Cover again and let it rise for about an hour, or till almost double in volume.
  4. Turn dough onto a lightly floured surface and lightly knead to remove air bubbles. Cut the dough into a 1/3 and 2/3 portions. Let dough relax for 15 minutes.
  5. Shape each section into a round, tight ball. Place the larger ball on a lightly greased baking sheet. Using a sharp knife or lame, cut a cross, about 1 ½ inches across and not too deep, in the top centre of the larger ball of dough.
  6. Brush the surface with water and place the smaller ball of dough on top. Flour the end of a wooden dowel, spoon or use your pointing finger to press through right down the centre of both balls of dough. Cover loosely and let the dough rise until an indentation remains after lightly touching dough.
  7. Just before baking, stick wooden dowel, spoon or finger into hole again to open it up a bit. Using a sharp knife or lame, make 8 long slashes around the top and 12 smaller slashes around the bottom of the loaf.
  8. Bake at 190C (375F) for about 35 to 40 minutes till brown and done. The bread should sound hollow when tapped. Cool completely on a rack before slicing.