British Cottage Loaf Food

CLASSIC ENGLISH COTTAGE LOAF

Steps:

• If using a stand mixer, pour flour, yeast and salt into a mixer bowl. Add the butter (or lard, shortening) and pour in about 1 cup (225-250ml) of water. Stir, then add a further ¼-½ cup (75-100ml of water) a little at a time, until all the flour is incorporated and the dough is soft but not soggy. Mix on low-medium for 5-6 minutes, until it is smooth and silky.
• If kneading by hand, pour flour into a large bowl, add the yeast to one side and salt to the other. Add the softened butter and pour in about 1 cup (225-250ml) of water. Mix using one hand, then add a further ¼-½ cup (75-100ml of water) a little at a time, until all the flour is incorporated and the dough is soft but not soggy. Tip the dough onto a lightly floured work surface and knead for 5-10 minutes, until it is smooth and silky.
• Next, place the dough in a lightly oiled bowl, cover and leave to rise for about 1 hour, or until it has doubled in size.
• When ready, tip the dough onto a lightly floured work surface. Fold dough inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards.
• Tear off one third of the dough and set aside. Take the larger piece and shape into a ball. Flatten the dough into a rough rectangle, then roll it out. Fold the top down and the bottom up until you have a thick belt. Then fold the two ends to the centre and press them down and you will have a chunky block. Turn the dough over. Cup both hands around the dough and move the dough around the work surface in a circular motion for a few times. This will tuck the dough under itself and create a taut surface. Repeat until the surface is smooth and taut.
• Place the shaped large ball of dough on the prepared lined pan. Repeat the rolling and shaping for the smaller piece of dough. When done, place the smaller ball on top of the larger ball, like a dough snowman.
• To join the 2 balls, dust your index and middle fingers with flour. Push them through the centre of the loaf all the way to the bottom, until you touch the pan. Do this twice to make sure the top and bottom balls are firmly joined together.Next, use a sharp knife to cut 8 slashes on both the top and lower part of the loaf.
• Then, carefully cover with plastic cling wrap (or large plastic proof bag) and let it rest for about an hour. Preheat oven to 415°F (230°C) and put an oven proof tray (I used my handy Le Creuset cast iron pan) at the bottom of oven.
• When ready, remove wrap and lightly dust with flour. Place the pan into the oven. Fill the prepared heated tray with water to create steam and quickly shut the oven door. Bake for 15 minutes, then lower the oven to 375°F (190°C) and bake for another 20 minutes, or until the surface is golden brown. Gently tap the bottom of bread - it should sound hollow. If not, let it bake for another 3-5 minutes.
• Remove from oven and transfer to cooling rack. Your cottage loaf is ready!

PAUL HOLLYWOOD'S CLASSIC COTTAGE LOAF

Steps:

• Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Add the lard and pour in about 225-250ml of water. Mix using one hand, then add a further 75-100ml of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
• Tip the dough onto a lightly floured work surface and knead for 5-10 minutes, until it is smooth and silky.
• Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2-3 hours, or longer, depending on the room temperature.
• Tip the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards. This is especially important in a freestanding loaf without a tin to support it.
• Tear off one third of the dough and set aside. Shape the larger piece into a ball by first flattening the dough into a rough rectangle, then rolling it into a thick oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now fold in the two ends to the centre and press them down, so you end up with a chunky, squarish shape. Turn the dough over, so that the join is underneath.
• With your palms turned upwards, put your hands on each side, slightly under the dough. Move the cob around, tucking the dough neatly under itself as it turns. You are gently forcing the sides of the dough down and underneath, to create a smooth, taut top and a rough underside. Avoid using too much extra flour during shaping. Place the ball of dough on the prepared baking tray.
• Repeat the rolling and shaping for the smaller piece of dough, then place the smaller ball on top of the larger ball. Flatten the top slightly, then dust your middle finger and forefinger with flour and push them through the centre of the loaf all the way to the bottom. Use a sharp knife to make 8 slashes in the surface of both the top and larger lower part of the loaf.
• Place the tray inside a large, clean plastic bag and leave to prove for 1 hour, or until well risen, and springy when prodded. Meanwhile, heat the oven to 230°C/210°C fan/450°F/Gas 8 and put a roasting tray in the bottom of the oven to heat up.
• Remove the risen loaf from the bag and dust with flour. Fill the roasting tray with cold water to create steam and put the bread in the oven. Bake for 15 minutes, then lower the oven to 190°C/170°C fan/375°F/Gas 5 and bake for a further 20-25 minutes, until crusty, golden brown and the base sounds hollow when tapped. (If not, put it back into the oven for another 5 minutes.)
• Transfer the baked loaf to a wire rack to cool.

TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD

Steps:

• Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
• Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
• Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
• Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
• Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
• Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!

COUNTRY LOAF

Steps:

• First, make the starter. Tip the flour and yeast into a bowl. Pour over 200ml warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.
• Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball - this will take a couple of mins as the flour needs to absorb the water. Add another 50ml water if the dough feels tight.
• Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are. When it's ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.
• Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size - this can take from 45 mins to about 1½ hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.
• Heat oven to 230C/210C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220C/200C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf - it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.

SEED & GRAIN COTTAGE LOAF

Steps:

• Heat the butter, honey and 300ml water in a saucepan. Set aside to cool to hand temperature.
• Mix the flours, yeast and 1½ tsp salt in a bowl. Pour in the warm liquid and mix with a wooden spoon, then with your hands. Tip onto your work surface and knead for 10 mins or until springy. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 2 hrs or until doubled in size.
• Flour a large baking tray. Tip the dough onto your work surface and knead to knock out the air bubbles. Remove ¼ of the dough so that you have 2 pieces. Shape both pieces of dough into smooth balls, put the large one on the baking tray then sit the smaller ball on top. Using a well-floured handle of a wooden spoon, push through the centre of the 2 balls of dough to stick them together. Cover with oiled cling film and leave to rise for about 45 mins or until doubled in size. Heat oven to 220C/200C fan/gas 7 and put a cake tin on the bottom shelf, with an empty shelf directly above for the bread.
• Remove the cling film from the bread. Brush all over with the egg, then sprinkle generously with seeds. Slash the edges of the loaf a few times with a sharp knife to create a pattern. Open the oven and pour a cup full of water into the cake tin - this will create steam and give the loaf a crisp crust. Put the bread on the empty shelf and bake for 20 mins, then turn the oven down to 180C/160C fan/gas 4 and bake for another 30 mins until crisp and hollow-sounding when tapped on the base. Remove from the oven and cool on a wire rack for at least 30 mins before eating.