English Cottage Loaf #2


makes 2 medium loaves
1 1/2 envelopes dry yeast or 1 1/2 cakes fresh yeast
1 tsp sugar
2 1/2 cups warm or lukewarm milk
1 tbsp salt
6 cups (660 g) all-purpose flour or bread flour
rolled oats
1 egg blended with 2 tbsp milk or cream (glaze)


1. Mix the dry yeast and sugar with the warm milk (105°F - 115°F) in small bowl. Let stand until foamy for about 15 minutes for dry yeast.

2. Using a spoon add the salt and 2 cups of flour, mixing untill smooth.

3. Mix the remaining flour to form soft dough. Knead on a floured surface until smooth and elastic, kneading in more flour if sticky, about 10 minutes.

4. Grease a large bowl. Add dough, turning to coat the entire surface. Cover the bowl with a clean towel. Let rise in a warm, draft-free area until tripled, about 2 hours.

5. Gently knead the dough in the bowl until deflated. Cover and let rise again until doubled in volume, about 1 hour.

6. Cover 2 baking sheets with oats.

7. Gently turn dough out on lightly floured surface and divide in half. Cut off 2/3 of 1 piece of dough and gently knead into round. Place on prepared sheet; form well in center.

8. Gently knead remaining 1/3 of dough piece into round and set in a well made atop of the first piece. With a floured finger, make a hole down the center of both rounds to the baking sheet.

9. Repeat with the remaining dough half.

10. Cover with waxed paper or a towel. Let rise in a warm draft-free area until doubled in volume, about 30 minutes.

11. Preheat the oven to 425°F. Brush loaves with glaze.

12. Bake until golden brown and loaves sound hollow when tapped on bottom, about 35 minutes.

13. Immediately transfer to a rack and cool.

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