Best 2 Traditional Cottage Loaf Old Fashioned Rustic English Bread Recipes
In the realm of baking, few things are as comforting and nostalgic as a traditional cottage loaf. Picture a crusty, golden-brown exterior, yielding to a soft and airy crumb, inviting you to savor every bite. Rooted in the humble traditions of English villages, this rustic bread has stood the test of time, capturing the essence of simplicity and hearty goodness. From the cozy kitchens of farmhouses to the bustling markets of towns, the cottage loaf has been a staple, embodying the communal spirit of breaking bread together. Its enduring charm lies not only in its taste but also in the age-old techniques passed down through generations, ensuring each loaf carries a piece of history. Embark on a culinary journey as we explore the secrets behind crafting the perfect traditional cottage loaf, paying homage to its humble origins and timeless appeal.
Check out the recipes below so you can choose the best recipe for yourself!
TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD
Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers' old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!
Provided by French Tart
Categories Yeast Breads
Time 2h15m
Yield 1 Large Cottage Loaf, 6-8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 356.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 42.6, Sodium 815.1, Carbohydrate 67.3, Fiber 2.5, Sugar 1, Protein 11.9
RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
Tips:
- Use strong bread flour for a chewy texture and better rise.
- Make sure all ingredients are at room temperature for even mixing and rising.
- Dissolve the yeast in warm water with a pinch of sugar to activate it before adding to the dough.
- Knead the dough until smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer.
- Let the dough rise in a warm place for about an hour, or until doubled in size.
- Punch down the dough and shape it into a loaf before placing it in a greased loaf pan.
- Let the shaped loaf rise for another 30 minutes before baking.
- Bake the loaf in a preheated oven at 375°F (190°C) for about 45 minutes, or until golden brown and crusty.
- Let the baked loaf cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Conclusion:
Cottage loaf is a classic English bread that is easy to make at home. With its simple ingredients and straightforward method, this rustic loaf is perfect for everyday meals or special occasions. The chewy texture, crispy crust, and mild flavor make it a versatile bread that can be enjoyed with a variety of toppings and accompaniments. Whether you are a seasoned baker or just starting out, give cottage loaf a try and experience the joy of homemade bread.
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