Cottage Loaf
A rustic, traditional English bread with a crispy crust and soft crumb.
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- •2 teaspoons Instant or active dried yeastor 7 g
- •20 g Fresh yeast(optional)alternative to dried yeast
- •260 g Water40°C or 104°F
- •1 teaspoon Sugar6 g
- •500 g Strong white bread flour
- •1 teaspoon Table salt8 g
- •1.5 tablespoons Vegetable oil(optional)or softened butter
- 1
Dissolve sugar in water and add yeast. Set aside to proof.
5 min
- 2
Mix flour and salt in a bowl.
1 min
- 3
Add yeast mixture and oil to the flour. Mix to form dough.
2 min
- 4
Knead dough for 10 minutes.
10 min
- 5
Place dough in an oiled bowl, cover, and let rise for 1 hour.
1h 0m
- 6
Preheat oven to 200°C (392°F).
10 min
- 7
Divide dough, shape into two balls, and stack on baking tray.
5 min
- 8
Let dough rise for 30-60 minutes.
1h 0m
- 9
Score dough and bake for 30 minutes, turning halfway.
30 min
- 10
Cool on wire rack for 30 minutes before slicing.
30 min
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