Cottage Loaf Part 1 - Dough Making Recipe Video
Follow Woman's Weekly food editor, Sue McMahon, as she shows us how to create this tasty round loaf. Follow along in our simple step-by-step video recipe.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
500g (1lb) strong, plain white flour
1 tsp salt
60g (2oz) butter, cubed
7g sachet fast-action dried yeast
Beaten egg, for glaze
Baking sheet, buttered
Directions
1. Tip the flour and salt into a bowl and add the butter. Rub the butter until the mixture resembles fine breadcrumbs. Stir in the dried yeast.
2. Pour in 300ml (½ pint) warm water and mix into the flour to form a dough. Knead the dough for about 10 mins, either in an electric machine or by hand, or until the dough is smooth and elastic.
3. Break off about a third of the dough. Shape the larger piece into a ball and place it on a baking sheet. Shape the smaller piece into a ball. Brush a little water on the centre of the larger ball and then place the smaller ball on top. Use a floured finger to press all the way down through the centre of the loaf, as far as possible, so it almost touches the baking sheet. Use the tip of a knife to score lines about 5mm (¼in) deep through the dough, marking it into 12 wedges.
4. Cover the loaf with a clean tea towel or a piece of oiled cling film and leave it to prove in a warm place for 45-60 mins, or until it's doubled in size.
5. Set the oven to Gas Mark 7 or 220°C.
6. Remove the tea towel or cling film from the loaf and brush with the egg glaze. Bake the loaf in the centre of the oven for 30-40 minutes, until it's an even, golden colour, and the loaf sounds hollow when tapped on its base.
7. Slide the loaf on to a wire rack to cool.
For more information please visit: http://www.goodtoknow.co.uk/recipes
2. Pour in 300ml (½ pint) warm water and mix into the flour to form a dough. Knead the dough for about 10 mins, either in an electric machine or by hand, or until the dough is smooth and elastic.
3. Break off about a third of the dough. Shape the larger piece into a ball and place it on a baking sheet. Shape the smaller piece into a ball. Brush a little water on the centre of the larger ball and then place the smaller ball on top. Use a floured finger to press all the way down through the centre of the loaf, as far as possible, so it almost touches the baking sheet. Use the tip of a knife to score lines about 5mm (¼in) deep through the dough, marking it into 12 wedges.
4. Cover the loaf with a clean tea towel or a piece of oiled cling film and leave it to prove in a warm place for 45-60 mins, or until it's doubled in size.
5. Set the oven to Gas Mark 7 or 220°C.
6. Remove the tea towel or cling film from the loaf and brush with the egg glaze. Bake the loaf in the centre of the oven for 30-40 minutes, until it's an even, golden colour, and the loaf sounds hollow when tapped on its base.
7. Slide the loaf on to a wire rack to cool.
For more information please visit: http://www.goodtoknow.co.uk/recipes
