FKN-Systems

Title: English Cottage Loaf
Categories: Breads, Londontowne
Yield: 2 servings

1 1/2 Envelopes dry yeast or 1 1/2
-- 6 To 7 cups all-purpose
-- flour
-- cakes fresh yeast
-- -or bread flour
1 ts Sugar
-- Rolled oats
2 1/2 c Warm or lukewarm milk
-- 1 Egg blended with 2 Tbs
-- milk
1 tb Salt
-- -or cream (glaze)

Makes 2 medium loaves

Sprinkle 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 in
enough remaining flour to form soft dough. Knead on floured surface
until smooth and elastic, kneading in more flour if sticky, about 10
minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl 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 again
until doubled in volume, about 1 hour.

Cover 2 baking sheets with oats. Gently turn dough out on lightly
floured surface and divide in half. Cut off 2/3 of 1 piece of dough and
gently knead into round. Place on prepared sheet; form well in center.
Gently knead remaining 1/3 of dough piece into round and set in well
atop first piece. With floured finger, make hole down center of both
rounds to baking sheet. Repeat with remaining dough half. Cover with
waxed paper or towel. Let rise in warm draft-free area until doubled in
volume, abut 30 minutes.

Preheat oven to 425 F. Brush loaves with glaze. Bake until golden
brown and loaves sound hollow when tapped on bottom, about 35 minutes.
Immediately transfer to rack and cool.

Bon Appetit