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Bread Machine Early American Cottage Loaf

Early American Cottage Loaf
Pioneers blended 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



  • 1 1/4 cups water
  • 3 tablespoons honey
  • 2 tablespoons oil
  • 2 1/4 cups bread flour
  • 1 cup whole wheat flour
  • 1/4 cup rolled oats (quick or old-fashioned)
  • 1/4 cup oat or wheat bran
  • 2 tablespoons wheat germ
  • 2 tablespoons corn meal
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast


  • Place room temperature ingredients in pan in order recommended by manufacturer. Select dough/manual setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle ends, continue with next step.
  • 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. 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 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.


Get Traditional Bread Making Method here.
Photo by Yesterfood.

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