Cottage Loaf by Allinson

Method

1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

4. SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Separate the dough into one-third and two thirds. Shape each into a round ball. Dust a baking sheet with a little flour, and sit the largest ball on it with the smallest ball sat on top. Flour the handle of a wooden spoon and push it down through the centre of both balls until you hit the tray below. 

5. PROVE Cover the dough with a clean tea towel again and leave to prove until doubled in size again. Preheat your oven to 200°C  (fan 180°C, gas mark 6).

6. BAKE Lift the tray onto the middle oven shelf and bake for 30-35 minutes, until when you tap the base of the loaf it sounds hollow. Cool on a wire rack.