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Cobber Cottage Loaf
The cottage loaf is a traditional bread shape originating from the stacking balls of dough one on top of the other to maximize oven space. A thumb pressed through the dough balls to stop them falling over in the oven. This bread dough could also be baked in a tin if you prefer.
Ingredients
- 500g Wessex Mill Cobber Bread Flour
- 1 tsp quick yeast (we like to use Doves Farm)
- 1 tsp sugar
- ½ tsp salt
- 300ml tepid water
- 1 tbsp oil
- plus oil, for tray or loaf tin
- plus flour, for dusting
Equipment
- 2 x mixing bowls
- 1 x large baking tray
- or 1 x 900g/2lb loaf tin
Method
220ËšC, Fan 200ËšC, 425ËšF, Gas 7
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Put the flour, yeast, sugar and salt into a large bowl and blend them together.
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Pour in the water and stir until everything looks craggy and lumpy.
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Stir in the oil and bring together a doughy mass.
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Using your hands, gather everything together into a ball of dough.
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Knead the dough in the bowl for a minute. Avoid adding flour if possible.
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Cover the dough bowl with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour.
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Rub some oil around the inside of a large baking tray or a 900g/2lb loaf tin.
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Knead the dough for another minute.
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Shape the dough and put it into the tin OR cut off about a third of the dough and roll it into a small ball.
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Roll the larger piece of dough into a larger ball.
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Put the larger dough ball on the prepared baking tray and place the smaller one on top.
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Press your thumb right through the middle of the top dough ball and down into the lower dough ball.
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Invert a large mixing bowl or large saucepan over the loaf and leave it to rise in a warm place until doubled in size, about 45 minutes.
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Preheat the oven.
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Remove the inverted bowl or saucepan and gently but surely press your thumb through the dough again.
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Bake for 35–40 minutes.
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Transfer the loaf to a wire rack and leave to cool.
