Cottage Loaf

This bread is a very British shape. It originated sometime around the 1500s and still exists in small village bakeries around the country.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the ingredients in a bowl and mix until you have a soft, pliable dough.

Step 2

Tip the dough out onto a lightly floured surface and knead with your fingers for 5 minutes, then put back in the bowl and leave to rest for 1 hour.

Step 3

Preheat oven to 230C/450F. Line a baking tray. Tip the dough out onto a floured surface, rip off a third of the dough and shape into a ball. Shape the remaining dough into a ball and place on the baking tray. Put the smaller ball on top of the larger one, then flatten slightly with your hand. Push your finger down through the center of the loaf from top to bottom until you can feel the table. Dust the loaf with flour and, using a knife, make vertical slashes from the top of the loaf to the bottom (be careful not to cut yourself).

Step 4

Leave to rise for 30 minutes, then bake for 30 minutes until golden brown. Transfer to a wire rack to cool.

Step 5

When cooled, serve with chunks of cheese.