Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature cheddar.
Where to buy a cottage loaf.
And i also gave them a link to this version of a cottage loaf recipe as well.
A delightfully shaped loaf of bread which represents all that is rustic and rural in britain but especially england.
It had measurements only and very few directions to follow.
It s easy to make and suitable for everything from dunking in bowls of hearty soup to serving up with cheese and pickles in a homemade ploughman s.
This bread keeps well and makes lovely if odd shaped sandwiches.
I know i know its white but the taste is fantastic.
For a cottage loaf roll about of the dough into a tight ball and place on a baking sheet.
This is a classic british crusty loaf.
The following instructions are for a cottage loaf prepared with white flour.
I linked them to the real recipe.
Kind of like a real technical challenge on the gbbo.
Knock back the dough and lightly knead again.
Cottage butt quarter sliced jubilee ham n j.
It can be made as a whole wheat bread or a combination of whole grain flours can be used.
With an ever evolving bakery selection they are able to offer specialised products such as gluten free baked goods to meet the requests of valued customers.
There are many variations of ingredients that can be used when preparing the uniquely shaped cottage loaf.
The shape is similar to that of the french brioche and the pain chapeau of finistère.
The loaf is characterised by its shape which is essentially that of two round loaves one on top of the other with the upper one being smaller.
Then shape as desired.
The origins of the name and shape are unknown but possibly extend back hundreds of years.
A cottage loaf is a traditional type of bread originating in england.
Paul hollywood s classic cottage loaf.
This is such a lovely loaf i can t stop eating it once i start make a batter in a bowl with.
My bakers were given a very sparse cottage loaf recipe on our bake along group.
20 mins plus rising.
Cut slashes in the side of.
Dip two fingers into flour and push down through both balls of dough to the the baking sheet.
500g canadian white flour 112 300g milk cool if leaving overnight tepid if shorter 300g water cool if leaving overnight tepid if shorter 20g fresh yeast or 10g dried yeast.
Of course i wasn t that cruel.
Roll the remaining dough into another ball and place on top.