Cottage Loaf
This golden, two-tiered British loaf is crisp on the outside and soft on the inside. Inspired by the Great British Bake Off and Paul Hollywood’s techniques, it’s shaped by stacking two rounds of dough. It’s comforting, versatile, and surprisingly simple to make at home.
Ingredients
- 500 g about 3¾ cups bread flour
- 7 g active dry yeast
- 7 g salt
- 50 g butter softened
- 300 ml about 1¼ cups lukewarm water
Instructions
- Combine Flour and Yeast: In a large bowl, mix the flour, yeast, and salt together.
- Add Water and Butter: Slowly pour in the lukewarm water and add softened butter. Stir until a rough dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
- Divide and Shape: Split the dough into two pieces (one about two-thirds and the smaller one about one-third). Shape each into a round and place the smaller one on top of the larger. Press through the center with floured fingers to secure.
- Score the Dough: Use a sharp knife to make about eight shallow slashes around the top and sides for even baking.
- Second Rest: Place the shaped loaf on a parchment-lined baking tray. Let it rest for 10 minutes while you preheat your oven to 425°F (220°C).
- Bake: Bake for 25-30 minutes or until golden brown. It should sound hollow when tapped on the bottom.
- Cool and Serve: Transfer to a wire rack to cool slightly before slicing.
Notes
• Maintain a warm, draft-free environment for the dough to rise properly.
• Tapping the bottom of the baked loaf is a quick way to check if it’s cooked through.
• Store in a cloth or bread box to keep the crust crisp.
• Tapping the bottom of the baked loaf is a quick way to check if it’s cooked through.
• Store in a cloth or bread box to keep the crust crisp.