English Cottage Bread Recipes

TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD

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!

ENGLISH COTTAGE BREAD

Steps:

• 1. Place the yeast and water in a dishpan or large bowl, and stir with a wooden spoon. Add the salt and 4 cups of flour, and beat with the spoon until well blended. 2. Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 5 to 7 minutes, or until the dough feels smooth and elastic. Shape into a ball. 3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Grease a large baking sheet and set aside. 4. Punch down the risen dough, knead for a minute or so, then form into a ball. Cut in half. Cut off a small piece (about a third) from each half. Shape the two larger pieces into balls, flatten them very slightly, and place on the prepared baking sheet, leaving enough space between them to allow for expansion. Form the smaller pieces into slightly flattened balls, and center them on top of the larger ones. Flour your index finger and push it all the way through the center of both balls. Cover the loaves and let rise about 30 minutes, or until doubled in bulk. 5. Place the risen loaves in a preheated 400°F oven. After 30 minutes, reduce the heat to 375°F and bake for about another 20 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

PROPER ENGLISH COTTAGE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
• In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
• To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
• Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
• Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

ENGLISH COTTAGE PIE

Steps:

• Cook potatoes in boiling salted water.
• Preheat oven to 375* Thinly slice onions.
• Heat dripping in a fry pan and fry onions until transparent.
• Add beef and fry until browned.
• Sprinkle in the flour and cook, stirring for 1 minute.
• Slowly add stock and bring to a boil stirring constantly.
• Add tomatoes with juice, s& p and frozen veg.
• Simmer for 5 min.
• Spoon cooked mixture into a casserole dish and spread on the mashed spuds.
• Bake for 30 min.

COTTAGE CHEESE BREAD II

Steps:

• Add the ingredients to the pan of your bread machine in the order suggested by the manufacturer, and Start. You can use more bread flour if the dough seems too sticky.