Cottage Loaf (Traditional English Bread)
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
This traditional English Bread has a crusty exterior and soft interior for a bread perfect for dipping!
  • 3¾ c. flour
  • 2¼ t. dry active yeast
  • 2 t. salt
  • 4 T. butter at room temperature, cut into ½ inch pieces
  • 2 c. warm water
  1. Place the flour, yeast, and salt in a large bowl.
  2. Add the butter and 1¼ cup of warm water and mix well until combined.
  3. Pour in the remaining water a few tablespoons at a time until the mixture is pulling together in a ball. I only needed an additional ¼ cup of warm water.
  4. Turn the dough onto a floured surface and knead for 5-10 minutes or until the dough is soft and smooth.
  5. Place in an oiled bowl, cover, and let rise until doubled.
  6. Once doubled punch the dough down and fold it into the center.
  7. Divide the dough into ⅓ and ⅔ chunks.
  8. Take the bigger piece and pat it into a rectangle. Fold it over in thirds lengthwise and then fold each end in and stretch the dough into a circle.
  9. Repeat these steps with the smaller dough as well.
  10. Place the smaller circle on top of the bigger circle and gently push down. Flour one finger from each hand and stick them all the way down into the dough to bind them together.
  11. Cover and let rise about 1 hour.
  12. Preheat the oven to 425 degrees.
  13. Pour water into a large glass pan and set the pan of water in the bottom rack of the oven.
  14. Once the bread has finished rising, slash it into 8 pieces, dust with flour, and bake for 15 minutes. Reduce heat to 375 and bake for an additional 20-25 minutes or until bread is cooked through.
  15. Bread will sound hollow when you knock on it when it is finished baking.
Recipe by Hezzi-D's Books and Cooks at