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35Total Time
230Prep Time
35Bake Time
A little effort

Cottage Loaf

11 Reviews

  • Egg-Free Recipes
  • Vegetarian

About our Cottage Loaf

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.

Why is it called a Cottage loaf?

It is thought that the unusual shape of the cottage loaf was a result of the need to be as efficient as possible with the small baking space available in the ovens of earlier times. The term “cottage bread” is often used to describe a variety of breads that all have the cottage shape in common.

Fans of the handsome Cottage Loaf should try our delicious seeded knot rolls, also made with Allinson white dough.

35Total Time
230Prep Time
35Bake Time
A little effort


  1. Step 1:


    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. Step 2:


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

  3. Step 3:


    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. Step 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. Step 5:


    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. Step 6:


    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.


  • For the Bread

    • 500g Allinson's Strong White Bread Flour
    • 1 sachet Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
    • 1.5 tsp Billington's Unrefined Golden Caster Sugar
    • 1.5 tsp Salt
    • 1 tbsp Butter (softened)
    • 300ml Warm water


  • Baking tray
  • Mixing bowl

Nutritional Information

per 47g
  • 120cal Energy
  • 1.2g Fat
  • 0.6g of which Saturates
  • 23g Carbohydrates
  • 0.5g of which Sugars
  • 4.1g Protein
  • 0.47g Salt

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