Cottage Loaf
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Ingredients
  • 500g strong white bread flour
  • 1 x 7g sachet easy-bake dried yeast
  • 1 tsp salt
  • 1 tbsp honey
  • 1 tbsp soft butter
Instructions
  1. Place the butter, flour, yeast and salt in a food processor
  2. Pulse the processor until the butter is rubbed in - I did mine for about 60 seconds
  3. Pour in approx 25ml - 300ml luke warm water, and then switch on your processor once again until the mixture leaves the sides and forms a dough
  4. Now gather up the dough and either place onto a clean and lightly floured work surface to knead for about 10 minutes OR if like me you have a free standing food mixer, place the mixture into the bowl and using the dough hook , knead for about 5 minutes until the dough is slightly sticky and smooth.
  5. Place the ball of dough on a lightly floured work surface, and cover with an upturned, clean, large glass bowl.
  6. Leave for 45 mins-1 hr or until doubled in size and feels light and springy.
  7. Next, knock back the dough by gently kneading just 3-4 times. *THIS MUST BE DONE GENTLY SO AS TO AVOID LOOSING THE DOUGH'S RISE.
  8. Then you need to divide the dough: first of all cut a two-thirds piece and a one-third piece with a sharp knife and shape both sections into round balls.
  9. Cover with the glass bowl and leave for 10 mins.
  10. Place the larger ball on a baking sheet lined with parchment paper. Then top with the smaller ball, by placing it in the centre of the larger one. Now press down through the centre of the smaller one right into larger one with your finger (dipped in flour so it doesn’t stick), to attach it.
  11. Sprinkle the top with a little flour and then cover with a clean dry tea towel and leave for 40-45 mins, or until about doubled in size.
  12. Pre-heat the oven to 230C/210C fan 20 minutes prior to baking the bread, and place a roasting tin in the bottom of the oven.
  13. After 20 minutes, put the risen bread in the oven, and carefully pour about 250ml cold water into the roasting tin, which will hiss and create a burst of steam, which is to give you a crisp crust. Then immediately lower the heat to 220C/200C fan. Bake for 30-35 mins or until golden, and the bottom of the loaf should sound hollow when you tap it.
  14. Remove and cool on a wire rack.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/09/cottage-loaf-recipe.html