Bread Story
Before sliced bread came along, this was the loaf that sat proudly in British kitchens. The traditional cottage loaf is instantly recognisable by its smaller round top sitting proudly on a larger base. With a crisp golden crust, soft fluffy crumb and classic farmhouse flavour, it's made for thick sandwiches, hearty soups or simply warm with plenty of proper butter.
You’ll Need
Makes 1 large cottage loaf
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
320ml warm water
2 tbsp olive oil
To Finish
Plain flour for dusting
1 tbsp milk (optional, for brushing)
Optional but Dangerous
Salted butter
Mature Cheddar
Thick-cut ham
Branston pickle
Homemade soup
Method
In a large bowl, combine the flour, yeast, caster sugar and sea salt.
Add the warm water and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for approximately 1 hour, or until doubled in size.
Divide the dough into one large piece (about two-thirds) and one smaller piece (about one-third).
Shape both pieces into smooth balls.
Place the larger ball onto baking paper.
Using your finger or the handle of a wooden spoon, make a deep indentation in the centre of the larger ball.
Sit the smaller dough ball firmly on top, pressing it gently into the indentation so the two pieces join together
securely.
Dust generously with flour and leave to prove for another 30 minutes.
Brush lightly with milk if using.
Preheat the air fryer to 180°C.
Air fry for 24–28 minutes, loosely covering with foil if the top begins to brown too quickly.
The loaf is ready when it's beautifully golden and sounds hollow when tapped underneath.
Cool on a wire rack for at least 20 minutes before slicing.