Video recipe: Cottage loaf

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Follow Woman's Weekly food editor, Sue McMahon, as she shows us how to create this tasty round loaf.

This recipe can be found in the 13th October issue of Woman's Weekly magazine.

Calories per serving: 183
Fat per serving: 5g
Saturated fat per serving: 3g

500g (1lb) strong, plain white flour
1 tsp salt
60g (2oz) butter, cubed
7g sachet fast-action dried yeast
Beaten egg, for glaze
Baking sheet, buttered

1. Tip the flour and salt into a bowl and add the butter. Rub the butter until the mixture resembles fine breadcrumbs. Stir in the dried yeast.
2. Pour in 300ml (½ pint) warm water and mix into the flour to form a dough. Knead the dough for about 10 mins, either in an electric machine or by hand, or until the dough is smooth and elastic.
3. Break off about a third of the dough. Shape the larger piece into a ball and place it on a baking sheet. Shape the smaller piece into a ball. Brush a little water on the centre of the larger ball and then place the smaller ball on top. Use a floured finger to press all the way down through the centre of the loaf, as far as possible, so it almost touches the baking sheet. Use the tip of a knife to score lines about 5mm (¼in) deep through the dough, marking it into 12 wedges.

Now watch part 2 of the video and see the remaining steps

By Suzannah Ramsdale