Cottage Loaf Food

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!

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.

COTTAGE MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.
• In a large bowl, combine ground beef, ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion, and mustard for meatloaf until well mixed. Press meat mixture into the prepared pan.
• In a separate bowl, combine ketchup, mustard, and brown sugar for topping until smooth. Spread brown sugar mixture over meatloaf.
• Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.

COTTAGE CHEESE MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8-in. square baking pan. , Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese; bake 10-15 minutes longer or until meat is no longer pink. Drain; let stand 10 minutes before cutting.

COTTAGE CHEESE MEATLOAF

Steps:

• Combine all ingredients except Parmesan cheese.
• Mix ingredients lightly till well blended.
• Press lightly into an 8 by 8 pan.
• Cover with waxed paper & microwave on high for 12 to 14 minutes, turning dish once (if no turntable).
• Drain fat, if needed.
• Sprinkle top with Parmesan cheese & cook uncovered on high for 1- 2 minutes or till cheese melts.
• Let stand 5 minutes before serving.

COTTAGE MEATLOAF

Steps:

• In a large bowl, combine first 12 ingredients. Mix until thoroughly blended.
• Add bread crumbs and rice. Mix again.
• Line a 9 x 5 in loaf pan with foil. Press in beef mixture and shape.
• In a seperate bowl mix topping ingredients, mixing well. Spread over top of meatloaf.
• Bake 400 degrees for 45 minutes or until done.
• Drain off fat. Let meatloaf rest for 5 minutes before serving.

COTTAGE CHEESE ROAST (VEGETARIAN MEATLOAF)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a loaf pan.
• In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
• Spoon into prepared pan.
• Bake for 60 to 70 minutes.
• Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.