English Cottage Loaf

Ingredients

1 1/2 envelopes dry yeast or 1 1/2 cakes, fresh yeast 1 tsp sugar 2 1/2 cup warm or lukewarm milk 1 tbsp salt 6 to 7 cups all-purpose flour or brea, d flour 1 rolled oats 1 egg blended with 2 tbs milk or crea, m (glaze)	Advertisements

Preparation
 
Makes 2 medium loaves

Sprinkle dry yeast and sugar over warm milk (105 - 115 F) in large
bowl; stir to dissolve. If using cake yeast, crumble yeast into
large bowl. Stir in sugar and lukewarm milk (95 F). Let stand until
foamy.

Add salt and 2 cups flour. Whisk in until smooth. Using spoon, mix in
enough remaining flour to form soft dough. Knead on floured surface
until smooth and elastic, kneading in more flour if sticky, about 10
minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic. Let rise in warm draft-free area until tripled,
about 2 hours.

Gently knead dough in bowl until deflated. Cover and let rise again
until doubled in volume, about 1 hour.

Cover 2 baking sheets with oats. Gently turn dough out on lightly
floured surface and divide in half. Cut off 2/3 of 1 piece of dough
and gently knead into round. Place on prepared sheet; form well in
center. Gently knead remaining 1/3 of dough piece into round and set
in well atop first piece. With floured finger, make hole down center
of both rounds to baking sheet. Repeat with remaining dough half.
Cover with waxed paper or towel. Let rise in warm draft-free area
until doubled in volume, abut 30 minutes.

Preheat oven to 425 F. Brush loaves with glaze. Bake until golden
brown and loaves sound hollow when tapped on bottom, about 35 minutes.
Immediately transfer to rack and cool.

Bon Appetit

 

 
Servings: 2

 

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