Old Cottage Loaf Recipes

PAUL HOLLYWOOD'S CLASSIC COTTAGE LOAF

Steps:

• Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Add the lard and pour in about 225-250ml of water. Mix using one hand, then add a further 75-100ml of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
• Tip the dough onto a lightly floured work surface and knead for 5-10 minutes, until it is smooth and silky.
• Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2-3 hours, or longer, depending on the room temperature.
• Tip the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards. This is especially important in a freestanding loaf without a tin to support it.
• Tear off one third of the dough and set aside. Shape the larger piece into a ball by first flattening the dough into a rough rectangle, then rolling it into a thick oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now fold in the two ends to the centre and press them down, so you end up with a chunky, squarish shape. Turn the dough over, so that the join is underneath.
• With your palms turned upwards, put your hands on each side, slightly under the dough. Move the cob around, tucking the dough neatly under itself as it turns. You are gently forcing the sides of the dough down and underneath, to create a smooth, taut top and a rough underside. Avoid using too much extra flour during shaping. Place the ball of dough on the prepared baking tray.
• Repeat the rolling and shaping for the smaller piece of dough, then place the smaller ball on top of the larger ball. Flatten the top slightly, then dust your middle finger and forefinger with flour and push them through the centre of the loaf all the way to the bottom. Use a sharp knife to make 8 slashes in the surface of both the top and larger lower part of the loaf.
• Place the tray inside a large, clean plastic bag and leave to prove for 1 hour, or until well risen, and springy when prodded. Meanwhile, heat the oven to 230°C/210°C fan/450°F/Gas 8 and put a roasting tray in the bottom of the oven to heat up.
• Remove the risen loaf from the bag and dust with flour. Fill the roasting tray with cold water to create steam and put the bread in the oven. Bake for 15 minutes, then lower the oven to 190°C/170°C fan/375°F/Gas 5 and bake for a further 20-25 minutes, until crusty, golden brown and the base sounds hollow when tapped. (If not, put it back into the oven for another 5 minutes.)
• Transfer the baked loaf to a wire rack to cool.

CLASSIC ENGLISH COTTAGE LOAF

Steps:

• If using a stand mixer, pour flour, yeast and salt into a mixer bowl. Add the butter (or lard, shortening) and pour in about 1 cup (225-250ml) of water. Stir, then add a further ¼-½ cup (75-100ml of water) a little at a time, until all the flour is incorporated and the dough is soft but not soggy. Mix on low-medium for 5-6 minutes, until it is smooth and silky.
• If kneading by hand, pour flour into a large bowl, add the yeast to one side and salt to the other. Add the softened butter and pour in about 1 cup (225-250ml) of water. Mix using one hand, then add a further ¼-½ cup (75-100ml of water) a little at a time, until all the flour is incorporated and the dough is soft but not soggy. Tip the dough onto a lightly floured work surface and knead for 5-10 minutes, until it is smooth and silky.
• Next, place the dough in a lightly oiled bowl, cover and leave to rise for about 1 hour, or until it has doubled in size.
• When ready, tip the dough onto a lightly floured work surface. Fold dough inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards.
• Tear off one third of the dough and set aside. Take the larger piece and shape into a ball. Flatten the dough into a rough rectangle, then roll it out. Fold the top down and the bottom up until you have a thick belt. Then fold the two ends to the centre and press them down and you will have a chunky block. Turn the dough over. Cup both hands around the dough and move the dough around the work surface in a circular motion for a few times. This will tuck the dough under itself and create a taut surface. Repeat until the surface is smooth and taut.
• Place the shaped large ball of dough on the prepared lined pan. Repeat the rolling and shaping for the smaller piece of dough. When done, place the smaller ball on top of the larger ball, like a dough snowman.
• To join the 2 balls, dust your index and middle fingers with flour. Push them through the centre of the loaf all the way to the bottom, until you touch the pan. Do this twice to make sure the top and bottom balls are firmly joined together.Next, use a sharp knife to cut 8 slashes on both the top and lower part of the loaf.
• Then, carefully cover with plastic cling wrap (or large plastic proof bag) and let it rest for about an hour. Preheat oven to 415°F (230°C) and put an oven proof tray (I used my handy Le Creuset cast iron pan) at the bottom of oven.
• When ready, remove wrap and lightly dust with flour. Place the pan into the oven. Fill the prepared heated tray with water to create steam and quickly shut the oven door. Bake for 15 minutes, then lower the oven to 375°F (190°C) and bake for another 20 minutes, or until the surface is golden brown. Gently tap the bottom of bread - it should sound hollow. If not, let it bake for another 3-5 minutes.
• Remove from oven and transfer to cooling rack. Your cottage loaf is ready!

COTTAGE LOAF RECIPE

Steps:

• 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.
• Pour in 300ml 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.
• 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 deep through the dough, marking it into 12 wedges.
• 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.
• Set the oven to 220°C.
• 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.
• Slide the loaf on to a wire rack to cool.

BRITISH COTTAGE LOAF

Steps:

• Add the flour into a large bowl and add the yeast on one side and the salt on the other. Add the softened butter pieces and pour in about 1 cup of lukewarm water. Mix using one hand, then add a further 1/3 of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
• Pour the dough onto a lightly floured work surface and knead for 5-10 minutes, until it is smooth and silky.
• Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2-3 hours, or longer, depending on the room temperature.
• Remove the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards. This is especially important in a freestanding loaf without a tin to support it.
• Tear off one third of the dough and set aside. Shape the larger piece into a ball by first flattening the dough into a rough rectangle, then rolling it into a thick oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now fold in the two ends to the centre and press them down, so you end up with a chunky, squarish shape. Turn the dough over, so that the join is underneath.
• With your palms turned upwards, put your hands on each side, slightly under the dough. Move the cob around, tucking the dough neatly under itself as it turns. You are gently forcing the sides of the dough down and underneath, to create a smooth, taut top and a rough underside. Avoid using too much extra flour during shaping. Place the ball of dough on the prepared baking tray.
• Repeat the rolling and shaping for the smaller piece of dough, then place the smaller ball on top of the larger ball. Flatten the top slightly, then dust your middle finger and forefinger with flour and push them through the centre of the loaf all the way to the bottom. Use a sharp knife to make 8 slashes in the surface of both the top and larger lower part of the loaf.
• Place the tray inside a large, clean plastic bag and leave to prove for 1 hour, or until well risen, and springy when prodded. Meanwhile, heat the oven to 415°F and put a roasting tray in the bottom of the oven to heat up.
• Remove the risen loaf from the bag and dust with flour. Fill the roasting tray with cold water to create steam and put the bread in the oven. Bake for 15 minutes, then lower the oven to 375°F and bake for a further 20-25 minutes, until crusty, golden brown and the base sounds hollow when tapped. (If not, put it back into the oven for another 5 minutes.)
• Transfer the baked loaf to a wire rack to cool.

MOM'S MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

COTTAGE MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.
• In a large bowl, combine ground beef, ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion, and mustard for meatloaf until well mixed. Press meat mixture into the prepared pan.
• In a separate bowl, combine ketchup, mustard, and brown sugar for topping until smooth. Spread brown sugar mixture over meatloaf.
• Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.