cottage bread

By tinathorn

Ingredients

• 500 g (1lb) strong, plain white flour
• 1 tsp salt
• 60 g (2oz) butter, cubed
• 7 g sachet fast-action dried yeast
• Beaten egg, for glaze
• Baking sheet, buttered

Details

Servings 1
Adapted from goodtoknow.co.uk

Preparation

Step 1

1. Tip the flour and salt into a bowl and add the butter. Rub the butter until the mixture resembles fine breadcrumbs. Stir in the dried yeast.
2. Pour in 300ml ( pint) warm water and mix into the flour to form a dough. Knead the dough for about 10 mins, either in an electric machine or by hand, or until the dough is smooth and elastic.
3. Break off about a third of the dough. Shape the larger piece into a ball and place it on a baking sheet. Shape the smaller piece into a ball. Brush a little water on the centre of the larger ball and then place the smaller ball on top. Use a floured finger to press all the way down through the centre of the loaf, as far as possible, so it almost touches the baking sheet. Use the tip of a knife to score lines about 5mm (in) deep through the dough, marking it into 12 wedges.