Paul Hollywood’s Cottage Loaf with American Measurements
This may seem a weird post title but as you may recall I’m hosting a Great British Baking Show Bake-Along. It’s week three which means it’s Bread Week for us. The challenge for the week is a technical bake, the Cottage Loaf. My bakers were given a very sparse recipe with measurements only and few directions to follow. This post is for anyone looking to bake Paul Hollywood’s Cottage Loaf with American Measurements. And it’s also for anyone participating in my Great British Baking Show Bake-Along.
Why Paul Hollywood’s Cottage Loaf with American Measurements?
This is a bake I thought long and hard about. I wanted to give the bakers a real technical challenge, yet I didn’t want to scare anyone off. My plan was to give them only the measurements and a few directions for Paul Hollywood’s Cottage Loaf and then direct them here for weights and measurements translations and more baking directions as needed.
One of the things I wanted to avoid with this Bake-Along was forcing people to buy more things. I didn’t want money to hold anyone back. So I came up with the idea of providing a recipe with measurements we were all used to. That way no one is left out of Bread Week because they didn’t have a kitchen scale. My Bake-Along is ALL inclusive, you just have to want to do it. And remember it’s NEVER too late to join the fun on Facebook, here is the link, join us!
The recipe and directions for Paul Hollywood’s Cottage Loaf
The recipe and directions I gave were minimal. In fact, this is exactly what my bakers received in the Bake-Along group.
- Make a dough using 500 grams of flour, 7 grams of yeast, 7 grams of salt, 50 grams of butter or lard, 300-450 ML of water
- Knead until done
- Shape loaf
- Let Rise
- Bake until done
But then I am providing them links to the Cottage Loaf Post on the GBBO site AND this post with American measurements. If you want the complete recipe just scroll down and there it is with all of the measurements and directions.
Paul Hollywood's Cottage Loaf with American Measurements
- 3 3/4 cups flour plus additional for dusting
- 2 1/4 teaspoons yeast
- 1 1/2 teaspoons salt
- 3 1/2 TBSP butter softened, or lard, cut in pieces
- 2 cups warm water Not quite 2 cups, it translates to 1.9 cups
- put flour, yeast, and salt in a mixing bowl
- add butter or lard and 1 1/4 cups warm water, stir together
- once stirred togther add the remaining water, remember you may need a little more or a little less, so add it a small amount at a time until the mix is pulling together in a ball
- dust your counter with flour, tip the dough out and knead for 5-10 minutes until the dough is soft and smooth
- place in an oiled bowl, cover and let prove until the dough is doubled in size
- once it's doubled, punch it down, folding the dough to the center
- divide the dough into 1/3 and 2/3 chunks
- take the 2/3 piece and pat it to a rectangle, fold over in thirds long ways, then fold each end in, use your hands to pat and strech the dough into a circle
- repeat with the smaller piece of dough
- place the smaller circle on top of the bigger circle, pat down gently, flour up two fingers and plunge them down through both circles to bind them together
- cover completley and let rise about one hour or until the dough is soft and springy
- meanwhile pre-heat the oven to 425˚ and out a large roasting pan of water on the bottom rack
- once the bread is done rising, remove the plastic wrap, slash it in 8 places, dust lightly with flour and bake at 415˚ for 15 minutes, then reduce heat to 375˚ and bake for another 20-25 minutes or until the bread is done
- test for doneness by knocking on the bottom of laof, if it sounds hollow it's done