Easy Cottage Bread
An introductory recipe to cottage bread
Ingredients
- 627 Grams Warm Water (2 2/3 Cups)
- 18 Grams Active Dry Yeast (2 Tablespoons)
- 17 Grams Salt (1 Tablespoon)
- 37 Grams White Granulated Sugar (3 Tablespoons)
- 28 Grams Butter (2 Tablespoons)
- 720 Grams All-Purpose Flour (6 Cups)
Instructions
- Stir the yeast into the bowl of warm water and stir until the grains dissolve. Set aside and allow the yeast to proof for 10 to 15 minutes.
- Add flour, sugar, salt, and butter. Stir until well incorporated.
- Turn your dough out onto a floured surface. Knead until the dough feels smooth but slightly tacky. Shape into a round ball.
- Place your bread dough into a lightly greased bowl and cover it. Allow it to rise for 45 minutes to an hour.
- When your dough has doubled in volume, punch it down and turn it out onto your floured surface again. Use a pastry cutter or dough chopper to divide the dough into two pieces.
- Fold each round into a sandwich loaf and place in baking pans.
- Let them rise again for 30 to 45 minutes, or until the dough slightly rises above the edge of the pan.
- Preheat your oven to 375° Fahrenheit (190° Celsius). Bake your loaves for 35 minutes.
- Turn your bread out onto a cooling rack and allow to cool before slicing.
Notes
If you want a softer crust, feel free to cover your bread while it’s still warm from the oven. The bread will “sweat” and release steam that will keep your crust soft. Alternatively, you can brush the crush with a thin layer of butter.