Traditional Cottage Loaf - Old Fashioned Rustic English Bread

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• 500 g strong bread flour
• 2 teaspoons salt
• 1 teaspoon caster sugar
• 2 teaspoons fast-rising active dry yeast or 1 ounce fresh yeast
• 325 ml tepid milk, and water mixed
• 1 egg
• salt, for glaze

Recipe

• 1 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.).
• 2 tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
• 3 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.
• 4 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.
• 5 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.
• 6 cool before slicing. delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!