TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD
Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers' old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!
Provided by French Tart
Categories Yeast Breads
Time 2h15m
Yield 1 Large Cottage Loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
- Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
- Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
- Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
- Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
- Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!
Nutrition Facts : Calories 356.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 42.6, Sodium 815.1, Carbohydrate 67.3, Fiber 2.5, Sugar 1, Protein 11.9
EASY COTTAGE BREAD
From my moms kitchen this is so good with fresh honey butter, or butter and fresh strawberry or peach jam.
Provided by malinda sargent
Categories Other Breads
Time 1h55m
Number Of Ingredients 6
Steps:
- 1. Put water and yeast into a large bowl and let dissolve.
- 2. Once they are dissolved stir in sugar, salt, and melted butter.
- 3. Add half of the flour beat until smooth, add remaining flour. It will be very sticky and thick.
- 4. Cover bowl ( oil the bowl first )and let rise for 30 minutes - beat down
- 5. Spoon into 2 greased break loaf pans, let ride covered with plastic or a wet towel.
- 6. Bake at 375 degreed for 35 minutes.
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
RUSTIC COUNTRY BREAD
My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.-
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes., Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes. , Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.
Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
More about "traditional cottage loaf old fashioned rustic english bread recipes"
BRITISH COTTAGE LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (7)Total Time 1 hrCategory BreadCalories 136 per serving
- Add the flour into a large bowl and add the yeast on one side and the salt on the other. Add the softened butter pieces and pour in about 1 cup of lukewarm water. Mix using one hand, then add a further 1/3 of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
- Pour the dough onto a lightly floured work surface and knead for 5–10 minutes, until it is smooth and silky.
- Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2–3 hours, or longer, depending on the room temperature.
- Remove the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards. This is especially important in a freestanding loaf without a tin to support it.
PAUL HOLLYWOOD’S CLASSIC COTTAGE LOAF - THE GREAT BRITISH …
From thegreatbritishbakeoff.co.uk
Servings 1Published Sep 12, 2017Category Bread
- Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Add the lard and pour in about 225–250ml of water. Mix using one hand, then add a further 75–100ml of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
- Tip the dough onto a lightly floured work surface and knead for 5–10 minutes, until it is smooth and silky.
- Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2–3 hours, or longer, depending on the room temperature.
- Tip the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards.
- Tear off one third of the dough and set aside. Shape the larger piece into a ball by first flattening the dough into a rough rectangle, then rolling it into a thick oblong.
COTTAGE LOAF (TRADITIONAL ENGLISH BREAD) - HEZZI-D'S …
From hezzi-dsbooksandcooks.com
Servings 16Estimated Reading Time 4 minsCategory BreadTotal Time 2 hrs 40 mins
HOW TO MAKE A CLASSIC ENGLISH COTTAGE LOAF! - FAB FOOD …
EASIEST RUSTIC BREAD RECIPE EVER - SHELF COOKING
From shelfcooking.com
A SIMPLE, RUSTIC LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
COTTAGE LOAF RECIPE | HOW TO MAKE COTTAGE LOAF | BAKING …
From bakingmad.com
THE EASIEST LOAF OF BREAD YOU'LL EVER BAKE RECIPE - KING …
From kingarthurbaking.com
ENGLISH COTTAGE BREAD | THE FRESH LOAF
From thefreshloaf.com
RUSTIC BREAD | THE FRESH LOAF
From thefreshloaf.com
TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD …
From pinterest.com
COTTAGE LOAF RECIPE | GOODTO
From goodto.com
ARTISAN BREAD RECIPES FROM THE LIGHTHOUSE BAKERY
From frombritainwithlove.com
TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD …
From pinterest.com
CLASSIC 100% WHOLE WHEAT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD …
From pinterest.com
VIRGINIA WOOLF: COTTAGE LOAF – PAPER AND SALT
From paperandsalt.org
PLOUGH MONDAY, COTTAGE LOAF AND A PLOUGHMAN'S LUNCH (RECIPES)
From lavenderandlovage.com
You'll also love