Recipes, re-invented from cooking shows
Easy Garlic and Rosemary Cottage Loaf
Prep. Time:
Baking Time:
Total Time:
20 minutes
40 minutes
180 minutes
Serves:
8-10 servings
An accessible version of Abbi's community-approved cottage loaf from GBBO Season 14 Bread Week. This simplified recipe captures the same garlic and rosemary flavors using everyday ingredients: garlic purée replaces roasted garlic, smoked salt stands in for specialist smoked garlic, and butter substi...
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Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask.
Please make me a home-friendly version and let me know when it's done.
Ingredients
DOUGH
500 g strong white bread flour
2 tspn red instant yeast (1 sachet)
1½ tsp salt
50 g butter, softened (or 3 Tbsp olive oil)
320 ml warm water
GARLIC ROSEMARY FLAVOR
2 tbsp garlic purée (from a tube or jar)
2 tbsp fresh rosemary, finely chopped
½ tsp smoked sea salt
1 tbsp olive oil
FINISH
1 egg, beaten
Few fresh rosemary sprigs
Flaky salt
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Instructions
Make the Flavouring
Mix garlic purée, chopped rosemary, smoked salt, and olive oil in a small bowl. Set aside.
Make the Dough
Combine flour, yeast, and salt in a large bowl. Add softened butter, warm water, and the garlic-rosemary mixture. Stir until it comes together.
Knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6 minutes.
First Rise
Place dough in an oiled bowl, cover with cling film or a damp tea towel. Leave somewhere warm for 1-1.5 hours until doubled.
Shape the Cottage Loaf
Punch down the dough. Divide into two pieces—one about twice the size of the other (roughly ⅔ and ⅓).
Shape each into a smooth ball by tucking edges underneath. Place the larger ball on a lined baking tray. Sit the smaller ball on top, centred.
Using two floured fingers, press straight down through the centre of both balls almost to the tray. This locks them together and creates the traditional cottage loaf shape.
Second Rise
Cover loosely and leave for 45 minutes until puffy.
Bake
Preheat oven to 220°C (425°F).
Brush with beaten egg. Press rosemary sprigs into the top, sprinkle with flaky salt.
Bake 15 minutes at 220°C, then reduce to 190°C (375°F) and bake another 20-25 minutes until deep golden and hollow-sounding when tapped on the base.
Cool on a wire rack for at least 20 minutes before slicing.
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