Recipes > Early American Cottage Loaf Find A Store Early American Cottage Loaf Originating in England, early American pioneers blended whatever grains available to produce breads with interesting texture. These wholesome, unusual shaped loaves were baked in cast iron pots in the cottage fireplace. Yield 1 loaf Print Recipe Pin Recipe 1 Reviews Ingredients2 1/4 cups bread flour (divided)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1 cup whole wheat flour1/4 cup rolled oats (quick or old-fashioned)1 1/2 teaspoons salt2 tablespoons wheat germ1/4 cup wheat bran or oat bran2 tablespoons cornmeal1 1/4 cups warm water (120-130°F)3 tablespoons honey2 tablespoons vegetable oil InstructionsIn stand mixer fitted with a paddle attachment, add 1 cup bread flour, yeast, whole wheat flour, oats, salt, wheat germ, wheat bran and cornmeal; mix well. Add warm water, honey and oil to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 3 minutes.Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour. Continue with Shape and Bake dough instructions.Prepare baking dish: Grease a 1 1/2-quart casserole or soufflé dish; set aside.Turn dough onto lightly floured surface; punch down to remove air bubbles. Cut off 1/4 of dough. Cover, let dough relax for 10 minutes. Shape both pieces into smooth, round balls. Place larger ball in prepared dish. With fist, make deep indentation in center. Place smaller ball in well of the large ball. Stick floured finger down through center of both balls to bottom of dish to help secure both balls together. Cover; let rise until indentation remains after lightly touching the dough.Preheat oven to 375°F.Just before baking, stick finger into hole again. Bake for 35 to 40 minutes. Remove from dish; cool on rack. NotesGet the Bread Machine Method directions for this recipe here. Photo by Yesterfood. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
