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English Cottage Loaf

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      Title: ENGLISH COTTAGE LOAF
 Categories: Breads
      Yield: 2 Servings
 
  1 1/2    Envelopes dry yeast or 1 1/2
           -cakes fresh yeast
      1 ts Sugar
  2 1/2 c  Warm or lukewarm milk
      1 tb Salt
      6    To 7 cups all-purpose flour
           -or bread flour
           Rolled oats
      1    Egg blended with 2 Tbs milk
           -or cream (glaze)
 
  Makes 2 medium loaves
  
  Sprinkle dry yeast and sugar over warm milk (105 - 115 F) in large
  bowl; stir to dissolve.  If using cake yeast, crumble yeast into
  large bowl. Stir in sugar and lukewarm milk (95 F). Let stand until
  foamy.
  
  Add salt and 2 cups flour.  Whisk in until smooth. Using spoon, mix in
  enough remaining flour to form soft dough. Knead on floured surface
  until smooth and elastic, kneading in more flour if sticky, about 10
  minutes.
  
  Grease large bowl.  Add dough, turning to coat entire surface. Cover
  bowl with plastic.  Let rise in warm draft-free area until tripled,
  about 2 hours.
  
  Gently knead dough in bowl until deflated.  Cover and let rise again
  until doubled in volume, about 1 hour.
  
  Cover 2 baking sheets with oats.  Gently turn dough out on lightly
  floured surface and divide in half. Cut off 2/3 of 1 piece of dough
  and gently knead into round. Place on prepared sheet; form well in
  center. Gently knead remaining 1/3 of dough piece into round and set
  in well atop first piece.  With floured finger, make hole down center
  of both rounds to baking sheet. Repeat with remaining dough half.
  Cover with waxed paper or towel. Let rise in warm draft-free area
  until doubled in volume, abut 30 minutes.
  
  Preheat oven to 425 F.  Brush loaves with glaze.  Bake until golden
  brown and loaves sound hollow when tapped on bottom, about 35 minutes.
  Immediately transfer to rack and cool.
  
  Bon Appetit
 
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