Discover our simple yet delightful Cottage Loaf recipe, a traditional British bread with a unique shape, perfect for sandwiches or accompanying your favorite soups.
In a large bowl, combine the flour, yeast, and salt. Rub in the butter using your fingertips until it resembles fine breadcrumbs.
Gradually add the warm water, mixing until the dough comes together.
Turn out the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover, and leave it to rise in a warm place until doubled in size.
Divide the dough into two pieces, one slightly larger than the other, and shape them into balls. Place the smaller ball on top of the larger one, pushing a floured finger through the center of both to secure them together.
Cover the loaf and leave it to rise until doubled in size.
Preheat your oven to 200°C (180°C for fan ovens).
Bake the loaf for about 35-40 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
Remove from the oven and allow it to cool on a wire rack.
Notes
Always check the expiry date of your yeast; old yeast may not work as well, resulting in a denser loaf.
Don't rush the rising process; it's key to developing a good flavor and texture in your bread.
When forming your cottage loaf, make sure the top piece is firmly secured to the bottom or it might slide off during baking.
You can test if your bread is done by tapping the bottom; it should sound hollow.
Let your bread cool completely on a wire rack before slicing to prevent it from getting gummy or compacted.