Recipe 48: White Cottage Loaf

Good afternoon! I have had a particularly busy day today as it is my mum’s birthday so I’ve been running around making a birthday cake, dinner and pudding. This has consisted of a chocolate victoria sponge (made in a bundt tin), a chicken and ham tangle pie from the Hairy Dieter’s cookbook and a Baked alaska for pudding since it’s her favourite – I’ll be blogging these things very soon so watch this space!

Photo 07-09-2013 10 46 32

For this post, I’ve made Mary’s white cottage loaf, of which was for my grandparents for them to take away on holiday with them. From what I heard it was very nice – and I don’t think it was too shabby for my first attempt at it!

Photo 27-08-2013 15 50 10Ingredients:

  • 450 g strong white flour
  • 7 g fast-action yeast
  • 40 g butter, melted
  • 7 g salt
  • 300 ml warm water

To Glaze:

  • 1 large egg, beaten

Method:

  1. Add all of the dry ingredients into a bowl, making sure you keep the yeast and salt at opposite sides of the bowl.  and blend until you have a sticky dough. Add the water 100 ml at a time as you may not need to use all 300 ml of it.
  2. Knead on a floured surface, adding a little flour if the dough remains too sticky. The end result should be a smooth and elastic dough, it can take up to 10 mins if doing it by hand.
  3. Flour a large bowl and transfer the dough into it. Cover tightly with clingfilm and leave to rise in a warm place for 1hr to 90 mins or until it has doubled in size.Photo 27-08-2013 13 55 06
  4. Tip the dough out onto a floured work surface and knock back by hand until smooth. Cut off 1/4 of it and shape into a round ball. Shape the remaining dough into a large ball and place on a baking tray lined with baking parchment. Sit the small ball on top of the large one. Photo 27-08-2013 13 56 42
  5. Using the floured handle of a wooden spoon, push it through the centre of the two balls until you hit the baking tray and then remove it carefully. Place the baking tray into a large plastic bag, seal the end and leave to prove in a warm place for 45 minutes or until doubled in size.
  6. Preheat the oven to 220C/fan 200C/gas mark 7. Brush with the beaten egg and place in the oven for 25 minutes until golden and hollow when tapped on the base. Leave to cool on a wire rack. Photo 27-08-2013 15 46 27
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