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Recipe Name: English Cottage Loaf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 2

1 1/2 Envelopes dry yeast or 1 1/2
cakes fresh yeast
1 Teaspoon(s) Sugar
2 1/2 Cup(s) Warm or lukewarm milk
1 Tablespoon(s) Salt
6 To 7 cups all-purpose flour
or bread flour
1 Egg blended with 2 Tbs milk
or cream glaze
Makes 2 medium loavesSprinkle dry yeast and sugar over warm milk (105 -
115 F) in large bowl;stir to dissolve. If using cake yeast, crumble
yeast into large bowl.Stir in sugar and lukewarm milk (95 F). Let stand
until foamy.Add salt and 2 cups flour. Whisk in until smooth. Using
spoon, mix inenough remaining flour to form soft dough. Knead on
floured surfaceuntil smooth and elastic, kneading in more flour if
sticky, about 10minutes.Grease large bowl. Add dough, turning to coat
entire surface. Coverbowl with plastic. Let rise in warm draft-free
area until tripled,about 2 hours.Gently knead dough in bowl until
deflated. Cover and let rise againuntil doubled in volume, about 1
hour.Cover 2 baking sheets with oats. Gently turn dough out on
lightlyfloured surface and divide in half. Cut off 2/3 of 1 piece of
dough andgently knead into round. Place on prepared sheet; form well in
center.Gently knead remaining 1/3 of dough piece into round and set in
wellatop first piece. With floured finger, make hole down center of
bothrounds to baking sheet. Repeat with remaining dough half. Cover
withwaxed paper or towel. Let rise in warm draft-free area until
doubled involume, abut 30 minutes.Preheat oven to 425 F. Brush loaves
with glaze. Bake until goldenbrown and loaves sound hollow when tapped
on bottom, about 35 minutes.Immediately transfer to rack and cool.Bon

Nutrition (calculated from recipe ingredients)
Calories: 981
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 3493.6mg
Potassium: 279.9mg
Carbohydrates: 202.6g
Fiber: 6.9g
Sugar: 2.9g
Protein: 29.6g

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