Cottage Loaf

Name: Cottage Loaf
Yield: Makes 1 large loaf, about 2 lb (1 kg); serves 14–16
Ingredients: 1½ teaspoons salt; ¼ teaspoon active dry yeast; 5¾ cups (710 g) bread flour, plus more for kneading and dusting; 1¾ cups plus 2 tablespoons (225 g) flour; 1 tablespoon plus ½ teaspoon salt; About 1¾ cups (425 ml) cold water; 1 tablespoon plus ½ teaspoon active dry yeast; Butter, for the bowl and pan; ½ cup plus 1 tablespoon (135 ml) cold water

Preparation info

Makes 1 large loaf, about 2 lb ; serves
14–16

Difficulty
Easy

Appears in

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

About

The bread that is consumed on a daily basis in the Downton servants’ hall is significantly less refined than that provided for the family upstairs. The working classes consumed an enormous amount of bread in the early twentieth century, and it was, quite literally, the stuff of life. The local bakery would deliver to country houses like Downton on a daily basis: delicate rolls and enriched breads for upstairs and huge, comforting loaves for downstairs. This recipe is from Swift’s Bakery of

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