Instructions

MAKE THE DOUGH:
1. In the bowl of a stand mixer fitted with dough hook, combine flour, Ceylon cinnamon, sugar, yeast, salt, and orange zest.
2. In a separate bowl, whisk together warm milk, warm orange juice, melted butter, eggs, and vanilla extract.
3. With mixer on low speed, gradually add wet ingredients to dry ingredients.
4. Once combined, increase to medium speed and knead for 8-10 minutes until dough is smooth, elastic, and slightly tacky but not sticky.
5. The dough should pull away from the sides of the bowl.

FIRST RISE:
6. Form dough into a ball and place in a lightly oiled bowl, turning to coat.
7. Cover with plastic wrap or a damp kitchen towel.
8. Let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours. The dough should pass the finger poke test: when pressed gently, the indentation should slowly spring back halfway.

SHAPE THE COTTAGE LOAF:
9. Turn dough out onto a lightly floured surface and gently deflate.
10. Divide dough into two pieces: two-thirds for the bottom, one-third for the top.
11. Shape the larger piece into a smooth, tight ball by pulling the edges underneath and pinching to seal. Place seam-side down on a parchment-lined baking sheet.
12. Shape the smaller piece the same way and set aside.
13. Lightly press down the center of the large ball to create a slight indentation.
14. Place the smaller ball on top, centered in the indentation.

CREATE THE TRADITIONAL COTTAGE LOAF SHAPE:
15. Flour your finger well. Push your finger (or the floured handle of a wooden spoon) straight down through the center of both balls, creating the characteristic hole that goes all the way through.
16. Use a very sharp knife or lame to make 6-8 diagonal cuts around the base of the top ball where it meets the bottom, radiating outward. Make these cuts decisive and at a 45-degree angle for best results.

SECOND RISE (PROVING):
17. Cover loaf loosely with plastic wrap or a kitchen towel.
18. Let prove in a warm place until puffy and nearly doubled, about 40-50 minutes. The dough should feel light and airy when gently poked.

BAKE:
19. Preheat oven to 375°F during the last 15 minutes of proving.
20. Gently brush the entire loaf with egg wash, being careful not to deflate it.
21. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach 190°F.
22. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
23. Transfer to a wire rack. If desired, brush with melted butter for a soft crust.
24. Let cool for at least 20 minutes before slicing.