Traditional English Cottage Loaf
The cottage loaf, a traditional British bread, has its origins dating back to the 17th century and is characterized by its distinctive two-tiered, round shape, combining a smaller top loaf with a larger bottom loaf for a unique presentation.
My family adores this bread, and it's remarkably easy to make! Paired with cheese, walnuts, and red wine, it offers an excellent presentation, making it a delightful choice for entertaining. The sheer size alone is bound to impress guests!
Baking Tip: When preparing the cottage loaf dough, aim for a soft, slightly sticky consistency. This will contribute to a lighter and airier texture in the finished bread.
Ingredients:
420 g (3 1/2 cups) flour
10 g (2 tsp) salt
20 g (4 tsp) yeast
60 g (4 tbsp) room-temp. butter
255 ml (1 cup) room-temp. water
Optional:
1/4 cup fresh herbs, chopped
(or) 1 1/2 tbsp dried herbs
Directions:
Add flour to large mixing bowl. Next, add yeast on one side of bowl, and salt+butter+optional herbs on the other.
Gradually mix water into the bowl until dough starts for form. You can use either: a freestanding mixer with dough attachment, your hands or a large wooden spoon.
For 10-15 minutes, knead the dough in your bowl or on floured surface until it becomes smooth and elastic.
Place the dough back in bowl, cover with towel or clingfilm, and let rise for 1 hour in a warm place or until it doubles in size.
Once risen, punch down the dough, and then divide it into 2 portions– a larger one for the bottom (3/4 of total dough) and a smaller one for the top (1/4 of total dough).
On a floured surface, shape both portions of dough into balls. Place the small ball on top of the larger ball and transfer to a baking tray lined with parchment paper.
Take 2 fingers and press down in the center of the small ball until you touch the baking sheet. Set aside and let prove for 30 minutes.
While waiting for dough to prove, preheat oven to 450°F/235°C.
Sprinkle the loaf with flour and make 4, evenly-spaced slashes on the top and bottom balls of dough.
Bake in the preheated oven for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the cottage loaf to cool on a wire rack before slicing and enjoying! If you want to enjoy at a later time, cut the entire loaf into slices , place into Ziploc baggie and put in freezer.
“In the heart of England, the Cottage Loaf rises, a testament to tradition and the simple joys of breaking bread—its golden crust, a welcome embrace, and its dual tiers, a symbol of unity shared around tables that echo with laughter and warmth.”