Home Bread-Bakers v120.n003.5

Classic Cottage Loaf

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 14 Jan 2020 17:40:12 -0800
* Exported from MasterCook *

                        Bread, Classic Cottage Loaf

Recipe By     :Paul Hollywood
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Low Fat                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   500                g  white bread flour -- plus extra for dusting
   7                  g  instant yeast
   7                  g  fine salt
   50                 g  lard -- cut into small pieces and softened
                         oil -- for greasing

This is a classic British crusty loaf. It's easy to make and suitable 
for everything from dunking in bowls of hearty soup to serving up 
with cheese and pickles in a homemade Ploughman's.

Hands on time: 20 minutes, plus rising
Bake: 40 minutes

Baking sheet lined with baking paper

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 to 
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 to 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 230C/210fan/415F/Gas 6-7 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 
190C/170C/375F/Gas 5 and bake for a further 20 to 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.

S(Internet address):
   "1 loaf"
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Per Serving (excluding unknown items): 142 Calories; 4g Fat (23.6% 
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 
3mg Cholesterol; 170mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat.

NOTES : 2019 - 0829