Video recipe: Cottage loaf

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 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