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White Cottage Loaf

June 27, 2013

The Elephant and The Duckling

Based on a real conversation…
My Darling: “Your bread reminds me of a duckling.”
Saffy: “Why my love?”
My Darling: “Because the design of your bread looks cute and sweet and it makes me want to hug you.”
Saffy: “That is lovely my darling.  I thought my loaf was an elephant.”
My Darling: “But it is small.”
Saffy: “Ah yes my love but it took a might effort to make and mould, the outside is hollow but the inside is soft and fluffy.”
My Darling: “Do you mean a real elephant or one of your teddy bears?”
Saffy: What is the difference?”

This wonderful bread recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).

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Ingredients:

450g strong white flour, 2 tsps fast action yeast, 1 tsp salt, 300ml warm water, 1 large egg (beaten).

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Method:

1. Measure all of the ingredients except the egg into a bowl.
2. Work until it makes a soft dough.
3. If it becomes too sticky add more flour, and too dry add more water.  A little at a time.
4. Transfer to a large lightly oiled bowl and cover tightly with cling film.
5. Wait for 1 1/2 hours until the dough has doubled in size.
6. Tip the dough onto a floured work surface and work with your hands until smooth.
7. Cut a quarter of the dough and shape into a ball.
8. Roll the rest of the dough into a bigger ball.
9. Line a baking tray with baking parchment.
10. Place the big dough ball on the parchment and the small dough ball on top of the big one.
11. Flour the handle of a wooden spoon or spatula then make a cross shape by hitting the bottom of the tray with the utensil through the dough.
12. Cover the tray with cling film and leave to prove in a warm place for 45 minutes.
13. Pre heat the oven to 180 degrees C.
14. Remove the cling film and brush the bread with a beaten egg.
15. Bake for 25 minutes until the bread is golden and sounds hollow when the base is tapped.

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From → Baking, Sides, Snacks

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