{"id":5481,"date":"2020-10-20T22:10:00","date_gmt":"2020-10-21T02:10:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=5481"},"modified":"2020-12-08T22:25:22","modified_gmt":"2020-12-09T03:25:22","slug":"how-to-make-a-classic-english-cottage-loaf","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/how-to-make-a-classic-english-cottage-loaf\/","title":{"rendered":"How to Make a Classic English Cottage Loaf!"},"content":{"rendered":"\n

October 20, 2020. Sunny and warm. Classic English Cottage Loaf.<\/p>\n\n\n\n

<\/div>\n\n\nJump to Recipe<\/a>\n\n\n
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My favorite baking show, the Great British Bake-Off<\/strong> (or the Great British Baking Show in the US) is back on air and I am revisiting some of the delicious bakes featured in past seasons. <\/p>\n\n\n\n

First off, I think this is a really cool iconic shape – it looks like a bread snowman. Then, when I actually made one, it looks like a lopsided B-B-8 Droid from the Star Wars movie! When I made it once again, I now think it looks like a stacked pumpkin. \ud83d\ude02 Well, whatever the shape maybe, it was lots of fun to make and relatively easy to pull together.<\/p>\n\n\n\n

\"English<\/figure><\/div>\n\n\n\n

The bread is soft on the inside and wonderfully crusty on the outside. It has a close crumb (bakers’ speak for small holes) and slices of it taste lovely with pats of butter and jam or perfect for dunking into spicy curry. Thicker slices are sturdy enough for a hearty sandwich (reminiscent of ploughman’s lunches?).<\/p>\n\n\n\n

I used Paul Hollywood’s recipe on the BBC website with some small tweaks and American measurements for ease of use. The hands-on time is probably about 15 to 20 minutes and the rest is just resting and waiting for the dough and yeast to do their thing.<\/p>\n\n\n\n

Let’s bake!<\/p>\n\n\n\n

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Ingredients for English Cottage Loaf<\/h2>\n\n\n\n

4 cups (500 g) bread flour* (or high protein flour) plus more for dusting
2\u00bc tsp (7g) fast-action dried yeast
1\u00bc tsp (7g) fine salt
3\u00bd Tbs (50g) of unsalted butter, shortening or lard, softened, cut into small pieces
1\u00bc – 1\u00bd cups (300-450ml) lukewarm water
Olive oil to grease bowl<\/p>\n\n\n\n

You will need a parchment lined baking pan and sharp knife to score the dough.<\/p>\n\n\n\n

*In a pinch, if you do not have bread flour use the following substitute: for every 1 cup of All Purpose Flour, add 1 teaspoon of Vital Wheat Gluten. Whisk to combine and it’s ready to go.<\/p>\n\n\n\n

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Making English Cottage Loaf<\/h2>\n\n\n\n

Dough<\/h3>\n\n\n\n

If using a stand mixer<\/strong>, pour flour, yeast and salt into a mixer bowl. Add the butter (or lard, shortening) and pour in about 1 cup (225\u2013250ml) of water. Stir, then add a further \u00bc-\u00bd cup (75\u2013100ml 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.<\/p>\n\n\n\n


If kneading by hand<\/strong>, pour flour into a large bowl, add the yeast to one side and salt to the other. Add the softened butter (or lard, shortening) and pour in about 1 cup (225\u2013250ml) of water. Mix using one hand, then add a further \u00bc-\u00bd cup (75\u2013100ml 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\u201310 minutes, until it is smooth and silky.<\/p>\n\n\n\n