Cottage Loaf by Allinson's

  • Total Time

    3h 5m
    • Prep Time

      2h 30m
    • Bake Time

  • Makes


  • Skill Level

  • Dietary Needs

    • Egg free
    • Vegetarian
  • 10 Reviews

    5 star rating

Our cottage loaf is a great starter recipe for beginners who want a simple fresh-from-the-oven bake. Just follow our six-step guide using Allinson white dough and you’ll have your own cottage loaf, with its distinctive shape and beautiful golden crust. Fans of the handsome Cottage Loaf should try our delicious seeded knot rolls, also made with Allinson white dough.


  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.

Let's Bake

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  1. 5 star rating

    I made the cottage loaf and it turned out beautifully, was not sure why golden caster sugar but will have a slice tomorrow and see how it tastes.

  2. 5 star rating

    What did I do wrong ?
    I use this recipe every week to make rolls and they always rise & bake beautifully.
    I followed the cottage loaf instructions but I covered in oiled cling film (I always do this for my rolls with no problem).
    The top weighed down on the bottom part so it didn't double in size and spread sideways across. Surprisingly it still tasted gorgeous, just not a high loaf.
    Do you think the oil on cling film spoilt the rise ?

  3. 3 star rating

    how do you print the recipe?
    Hi there, at the top of the page under the title 'share' there should be a little orange icon that looks like a piece of paper. This should take you to a format suitable for printing. Hope this helps and happy baking! :)

  4. 5 star rating

    Very easy to make lovely and soft bread

  5. 5 star rating

    Haven’t made bread for 40+ years last one was first year of senior school. Found and followed this recipe on Sunday to nearly exact except for golden caster sugar I just used normal white, this bread was brilliant and was so tasty so much I’m on my third loaf already, so so easy and great results

  6. 5 star rating

    This is the best recipe I have used, producing great loaves every time. Lovely soft bread with a great crust.
    I use olive oil instead of butter and use a regular loaf tin instead of shaping into the cottage loaf.
    My go to recipe.

  7. 4 star rating

    had great fun making it, proof will be in the eating. will comment after.

  8. 5 star rating

    Made this loaf many times, it is easy to make and tastes good!

  9. 5 star rating

    Made this twice now and it's a beautiful soft white load. And so easy to make.
    Only problem is it doesn't last very long because people love it so much it all gets eaten. I even get requests to bake it now.

  10. 5 star rating

    I made this yesterday and it tasted great.
    The amount of water needed may be slightly less tan suggested, as I made it with the full amount but the dough was softer than intended, which caused the top half to flatten the bottom and became like a giant bap.
    The crust was perfect as was the taste of the loaf.
    I will make this again, but next time will ensure that the dough is a little firmer.

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