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Quick Cottage Loaf

Prep Time1 hour 30 minutes
Cook Time30 minutes
Course: Bread
Cuisine: English
Servings: 12

Ingredients

  • 500 g Strong White bread Flour
  • 1 x 7g Sachet of Quick action yeast
  • 60 g Butter Room Temperature
  • 1 tsp Salt
  • 300 ml Warm Water

For the Egg Wash

  • 1 Beaten Egg

Instructions

  • Add The Flour and Salt to a large bowl and mix together
  • Rub the butter into the flour using your fingertips until it resembles bread crumbs
  • Add the Yeast and stir well
  • Pour in the warm water, a little at a time, continuously stirring until a dough forms.
  • Knead the Dough for around 8 minutes until smooth and stretchy
  • Form a ball of dough and cut off around 1/3. You should have 2 pieces of dough. Shape into separate balls, one large, one smaller.
  • On the larger Ball of dough , brush a little water on the top, in the centre of the dough.
  • Place the smaller ball of dough on top
  • Cover loosely with cling wrap or a tea towel, allow to rise for 1 hour, until doubled in size
  • Preheat the oven 220°c
  • Pat down with flour.
    Score the top dough ball , and score vertical lines on the side of the bottom dough ball (see pictures)
  • Cover and set aside for 15 minutes to puff up a little
  • Brush with Beaten egg
  • Bake in the oven for 30 minutes, until the base of the loaf feels hollow when tapped.
    *For a Crispier Crust Place a metal baking tin 1/3 full with water in the bottom of the oven