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ENGLISH COTTAGE BREAD (BREADMAKER)

Ingredients:

Makes 1 medium loaf

 

320g bread flour

80g all purpose flour

35g castor sugar

1.5 tsp salt

2 tbsp milk powder

3 tsp instant yeast

1 medium egg

200ml water

70g butter, softened

 

Topping:
Butter

Granulated sugar

 

 

 

  

 

 

 

 

 

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Method:

  1. Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker. Insert bread pan into breadmaker.

  2. Select setting to Sweet. Select crust setting according to your preference. (I used DARK for this recipe).

  3. Press Start to begin.

  4. Just before breadmaker starts baking the bread, use a pair of scissors or a sharp knife to slash lengthwise across the top of the bread dough. Spread some butter and sprinkle sugar on top of the bread.

  5. Let the breadmaker continues with the baking.

  6. When display reads 0.00, press Stop and remove bread from the bread pan.

  7. Let cool completely before slicing.

Notes:

 

Cycle Settings and Time of my breadmaker (Takada brand):

 

Program Total Cycle Time Primary Knead Primary Rise Secondary Knead Secondary Rise Loaf Shaping Final Rise Bake
Sweet 2:50 10 min 5 min 20 min 30 min 30 sec 55 min 55 min

 

  1. All ingredients must be at room temperature.

  2. Order of ingredients addition recommended by my manual: (a) Water or other liquids, except otherwise directed; (b) Salt, fat, flour and other dry ingredients, except yeast; (c) Yeast. Make sure to keep yeast dry and away from the salt.

  3. When timer cycle is used for more than a couple of hours, reduce the liquid by one or two tbsp to reduce the possibility of over-rising. Salt may be increased by ⅛ to ¼ tsp to keep the dough from rising too quickly and falling.

 

 

Reference:

 

Adapted from 'English Cottage Bread', The World of Bread, by Alex Goh.

 

 

 

  

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Made on 08-01-06

Written on 10-01-06