Cottage Loaf

A cottage loaf is a traditional type of bread originating in England. The loaf is characterised by its shape, which is essentially that of two round loaves, one on top of the other, with the upper one being smaller: the shape is similar to that of the French brioche and the pain chapeau of Finistère.

This loaf has a moist, chewy crumb and a good crunchy crust. It is a real treat and very simple to make.

Yield: 1 large loaf

Ingredients:

• 600g unbleached white bread flour

• 17g fresh yeasts

• 2 tsp sea salt

• 1 tsp unpasteurized honey

• 450g lukewarm water

• 29g unsalted butter, cubed

• 1 egg, beaten for egg wash

Instructions:

1. Mix the flour and salt in the bowl.

2. Add the fresh yeasts and rub it with your fingers until well distributed.

3. Add now butter and rub in with your fingers until the mixture looks like crumbs.

4. Dissolve honey in the water and add it to the mixture.

5. Work the dough with danish whisk for 10 minutes.

6. Rest the dough for 20 minutes well covered with cotton towel.

7. Turn out onto a lightly floured table and knead for another 10 minutes. If the the dough is still sticky add extra flour, 1 tablespoon at a time.

8. Return the dough to the bowl , cover with thick cotton towel. Let it rise at room temperature for 1.5 hours or until doubled in size.

9. Preheat the oven to 450 °F or 232 °C.

10. Turn out the dough onto the table and punch down the dough.

11. Cut down 1/3 of the dough and gently shape two pieces into balls.

12. Place both balls apart on well floured surface, well apart and covered with thick cotton or linen towel. Let it rise for an hour or until is almost doubled in size.

    1. Lift the larger ball onto an a baking sheet covered with oiled parchment paper. Flatten it slightly.

13. Flatten the smaller ball and place it on the top of the larger one. Push 3-4 fingers down the middle of the loaf to press both pieces together.

14. Leave the bread for 5-10 minutes, then lightly brush a thin and even layer of egg wash over the surface of the bread.

15. Using bread lame, score all the around edges of both balls.

16. Bake for 15 minutes, then reduce the temperature to 400 °F or 205 °C and bake for another 20 minutes, or until the loaf sounds hollow when tapped underneath.

17. Serve with honey or your favorite homemade confiture. Cottage loaf is great for making sandwiches or for serving at the picnic with charcuterie, hard cheeses, and sparkling wine or champagne.

ENJOY IT! SMACZNEGO! Bon Appétit! Guten Appetit!