A cottage loaf is a traditional type of bread originating in England. It is characterized by its unique shape, which is essentially that of two round loaves, one on top of the other, with the upper one being smaller. The origins of the name and shape are unknown but possibly extend back hundreds of years. Elizabeth David, who described the cottage loaf in her English Bread and Yeast Cookery, surmised that the shape may have arisen as a way of saving floor space in old-fashioned bread ovens. Cottage loaves, while formerly common, are now rarely found in bakeries, as they are relatively time-consuming and difficult to make, and in common with other round loaves are less convenient for slicing.

Paul Hollywoods Classic Cottage Loaf recipe is a classic British crusty loaf that is easy to make and suitable for everything from dunking in bowls of hearty soup to serving up with cheese and pickles in a homemade Ploughman’s. The recipe calls for flour, yeast, salt, lard, and water. The dough is kneaded, left to rise, and then shaped into two balls, one larger than the other. The smaller ball is placed on top of the larger ball, and the top is flattened slightly before making eight slashes in the surface of both the balls. The loaf is then baked in the oven until golden brown.

In summary, a cottage loaf is a type of bread that is characterized by its unique shape of two round loaves, one on top of the other, with the upper one being smaller. It is a traditional type of bread originating in England and is now rarely found in bakeries. Paul Hollywoods Classic Cottage Loaf recipe is a classic British crusty loaf that is easy to make and suitable for everything from dunking in bowls of hearty soup to serving up with cheese and pickles in a homemade Ploughman’s.