Cottage bread

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix the flour and 2 teaspoons of salt in a bowl and make a depression in the middle. Warm 100 ml milk lukewarm. Add milk, yeast and sugar to the hollow and mix with some flour from the rim to a soft mash. Cover the pre-dough and leave to rise in a warm place for about 15 minutes

2. 2

   Warm 150 ml of milk lukewarm and mix with 75 ml of lukewarm water. Add the milk-water mixture to the pre-dough and knead everything briefly with the dough hooks of the hand mixer. Then place on a lightly floured work surface and continue kneading with your hands for about 5 minutes until the dough is smooth and supple. Put the dough into a floured bowl and let it rise covered for 30-45 minutes

3. 3

   Knead the dough once again briefly and cut off approx. 1/3. Form both dough pieces into two balls/ round breads, cover and let rest for about 5 minutes. Line a baking tray with baking paper, place the large ball on top and place the small ball in the middle on top of the large ball. Using a floured long spoon handle, pierce the middle of the two balls from above, so that they are joined. Cover and leave to rise in a warm place for about 45 minutes

4. 4

   Mix the egg, 1 pinch of salt and 1 teaspoon of water and coat the bread with it. Bake the bread in a preheated oven, 2nd shelf from below (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 35-45 minutes. After about 10 minutes, switch the temperature down to (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). If necessary, cover the bread with aluminium foil about 10 minutes before the end of the cooking time. The bread is ready when it has a dark brown, shiny golden crust and sounds hollow when knocked. Let the bread cool down well

5. 5

   With 24 discs:

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
80 kcal

CARBS
15 g

FATS
1 g

PROTEINS
3 g