How to make a cottage loaf
- 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
- 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.
- 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.
- 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.
- Cover the loaf with a clean tea towel or a piece of oiled cling film and leave it to prove in a warm place for 45-60 mins, or until it's doubled in size.
- Set the oven to Gas Mark 7 or 220°C.
- Remove the tea towel or cling film from the loaf and brush with the egg glaze. Bake the loaf in the centre of the oven for 30-40 minutes, until it's an even, golden colour, and the loaf sounds hollow when tapped on its base.
- Slide the loaf on to a wire rack to cool.
Nutritional information per portion
- Calories 183(kcal)
- Fat 5.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.