Classic British Cottage Loaf
This classic British cottage loaf has a signature double-stacked shape, a crisp golden crust, and a soft, fluffy interior. It’s perfect for enjoying with butter or as a base for hearty sandwiches.
Ingredients
Dry Ingredients
- 6 cups 750g high-quality bread flour
- 2 tsp dry yeast
- 1 tbsp salt
Liquid Ingredients
- 2 cups 475ml warm water (around 100°F/37°C)
- 2 tbsp vegetable oil or olive oil
Instructions
Activate the Yeast:
- In a large bowl, mix the warm water and yeast. Let it sit for 5-10 minutes until bubbly.
Mix the Dough:
- Add flour, salt, and oil to the yeast mixture. Stir until it forms a shaggy dough.
Knead the Dough:
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
First Rise:
- Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a damp cloth. Let it rise for 1 hour in a warm spot until it doubles in size.
Shape the Dough:
- Punch the dough down and divide it into two balls—one slightly larger. Place the larger ball on a floured baking sheet, then gently set the smaller ball on top. Use your thumb to press firmly through the center, securing both layers.
Second Rise:
- Cover the loaf lightly with a cloth and let it rise for 30 minutes. Meanwhile, preheat your oven to 425°F (220°C). Place a baking tray of water at the bottom of the oven for steam.
Bake the Loaf:
- Bake for 25-30 minutes or until golden brown. The loaf should sound hollow when tapped on the bottom.
Cool and Serve:
- Let the loaf cool on a wire rack before slicing. Serve warm or at room temperature with butter or your favorite toppings.
Notes
- For extra flavor, you can add a teaspoon of sugar to the yeast mixture to help it activate faster.
- Use a bread knife for clean slices once the loaf cools.