Easy Garlic and Rosemary Cottage Loaf
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 substitutes for traditional lard. The distinctive two-tiered cottage loaf shape remains, creating impressive bread that's achievable for any home baker.
- Time: 180 min
Source: Relaxed Recipes
Ingredients
- Make the Flavouring
- Mix garlic purée, chopped rosemary, smoked salt, and olive oil in a small bowl.
- Make the Dough
- Combine flour, yeast, and salt in a large bowl. Add softened butter, warm water,
- Knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixe
- First Rise
- Place dough in an oiled bowl, cover with cling film or a damp tea towel. Leave s
- Shape the Cottage Loaf
- Punch down the dough. Divide into two pieces—one about twice the size of the oth
- Shape each into a smooth ball by tucking edges underneath. Place the larger ball
- Using two floured fingers, press straight down through the centre of both balls
- Second Rise
- Cover loosely and leave for 45 minutes until puffy
- Bake
- Preheat oven to 220°C
- Brush with beaten egg. Press rosemary sprigs into the top, sprinkle with flaky s
- Bake 15 minutes at 220°C, then reduce to 190°C and bake another 20-25 minutes un
- Cool on a wire rack for at least 20 minutes before slicing