Cottage Bread

TÜRKÇE İÇİN TIKLAYIN

   
I got a book with several bread recipes from all around the world. This one is from Eastern-Northern Europe section. I don't know precisely if it is either east or north :)

400g water
15g honey
20g fresh yeast
700g baker's flour (bread flour)
25g butter or margarine
15g salt

1 egg

• Warm water for 1,5 minutes at 37ºC on Speed 1
• Add honey and yeast. Mix for 4 seconds on Speed 4
• Add flour, butter and salt. Knead for 5 minutes
• Put it in a deep bowl. Cover with plastic film and let it rise for 1.5-2 hours
• Flour counter and also your hands a little. Place the dough, pop air bubbles pressing and kneading for half a minute by hand. Cut 1/3 of the dough (300g about)
• Make 1 big (2/3) and 1 smaller (1/3) rolls. Place them on the floured surface with enough distance from each other. Cover with plastic film and let them rise for 1 hour
• Cover oven tray with baking paper and brush with a little oil
• Get the bigger roll and gently transfer into tray. Flatten out a little by pressing gently by your hands. (Don't flatten too much)
• Get the small roll gently and place it in the center of big roll. Unite your thumb, index and middle fingers. Make a hole in the center of bread by pressing your united fingers into the center until you arrive at bottom. Let it rest for 10 minutes
• Brush with beaten egg on the top ( I used 1/2 egg)
• Make some cuts (not very deep) on the both rolls.
• Bake in preheated oven at 230ºC for 15 minutes
• Reduce the temperature to 200ºC and continue to bake for other 20 minutes
• Let it cool on the wire racks

Enjoy!


It is adapted with some modifications from the recipe named as "Pane cottage all'antica" from "Pane Fatto in Casa by Linda Callister".