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Cottage loaf

Recipe from: 4/1/1993 12:00:00 AM
Ingredients 5
Servings 0


  • 940
    white bread flour
  • pinch of salt
  • 10
    castor sugar
  • 10
  • 20


Preheat the oven to 230 ºC, 15 minutes before baking. Sieve the flour into a large mixing bowl, stir in the salt, sugar and yeast. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the dry ingredients and add approximately 300 ml tepid boiled water. Using a fork, mix well, then, using your hand, work together to form a firm dough. Turn dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. Lightly oil a clean bowl, place the dough in the bowl, then cover with a clean tea towel. Leave in a warm place for approximately 1 hour, or until the dough has doubled in size. Turn the dough onto a lightly floured surface and knock down. Using your knuckles, knead again, flattening and stretching the dough to remove any air bubbles. When dough is smooth and elastic, cut off approximately a third. Shape the larger piece into a smooth round ball, then place on a lightly greased baking sheet. Shape the other piece of dough into a smaller round ball. Brush the top of the larger piece with water, then place the smaller part on top. Press down firmly. Dust your forefinger with a little flour, then carefully make an indent in the centre of the smaller round ball. TO COMPLETE Cover the loaf with a clean tea towel and leave to rise in a warm place, away from draughts, for approximately 30 minutes or until the dough springs back when lightly pressed with the finger. Brush the loaf with a little milk, then bake for 20 to 25 minutes, or until cooked (to test whether the loaf is ready, turn it upside down and tap lightly on the base - it should sound hollow). Leave to cool on a wire rack, then serve with butter.

Read more on: starch  |  bake

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