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Video recipe: How to make a cottage loaf - part 2
Follow Woman's Weekly food editor, Sue McMahon, as she shows us how to create this tasty round loaf in part two of our video recipe.
First, watch part one of How to make a cottage loaf.
4. 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.
5. Set the oven to Gas Mark 7 or 220°C.
6. 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.
7. Slide the loaf on to a wire rack to cool.
More Woman's Weekly recipes:
Cheesy corn loaves
Salmon pie
Thai chicken rice salad
Where to next?
Leftover bread ideas
Low fat comfort foods
Got your own recipe? Send it to us and we'll publish the best
See our latest recipes
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First, watch part one of How to make a cottage loaf.
4. 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.
5. Set the oven to Gas Mark 7 or 220°C.
6. 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.
7. Slide the loaf on to a wire rack to cool.
More Woman's Weekly recipes:
Cheesy corn loaves
Salmon pie
Thai chicken rice salad
Where to next?
Leftover bread ideas
Low fat comfort foods
Got your own recipe? Send it to us and we'll publish the best
See our latest recipes
By Suzannah Ramsdale
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