Mary Berry White Cottage Loaf

This simple and classic cottage loaf is perfect for everyday baking. It has a golden crust and soft interior, making it great for sandwiches or serving with butter. You can also shape it differently or make smaller rolls for a quicker bake.

Ingredients Needed

For the Dough:

• 3½ cups (450g) bread flour
• 1 × ¼-ounce (7g) packet fast-acting dried yeast
• 3 tablespoons (40g) salted butter, melted
• 1 teaspoon salt
• 1 cup + 3 tablespoons (300ml) warm water

For the Glaze:

• 1 extra-large egg, beaten
• 1 tablespoon milk

How To Make Mary Berry White Cottage Loaf

1. Make the Dough: In a bowl, combine the flour, yeast, melted butter, salt, and warm water. Mix by hand or with a stand mixer fitted with a dough hook until a soft, slightly sticky dough forms. Knead on a floured surface for 4–5 minutes, adding a little flour if needed.
2. First Proofing: Transfer the dough to a large oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 1–1½ hours until doubled in size.
3. Shape the Loaf: Line a baking sheet with parchment paper. Punch down the dough and knead briefly until smooth. Cut off a quarter of the dough and shape both pieces into round balls. Place the larger ball on the baking sheet and set the smaller one on top.
4. Create the Classic Cottage Loaf Shape: Flour the handle of a wooden spoon and press it vertically through the center of both dough balls until you hit the baking sheet. Carefully remove the handle.
5. Second Proofing: Slide the baking sheet into a large plastic bag, sealing it completely. Let proof for 35–45 minutes until doubled in size.
6. Preheat the Oven: Set the oven to 425°F (220°C).
7. Bake the Loaf: Brush the dough with the beaten egg and milk mixture. Bake for 20–25 minutes until golden brown and hollow-sounding when tapped on the bottom. Cool on a wire rack before slicing.

Recipe Tips

• Knead the dough well to develop gluten for a soft yet structured loaf.
• If making rolls, bake for about 12–15 minutes instead.
• The bread is best eaten fresh but can also be toasted the next day.

How To Store This Cottage Loaf

At Room Temperature: Keep in an airtight container or bread bin for up to 3 days.

In the Freezer: Wrap the cooled loaf in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition Facts (Per Slice, Approx. 10 Slices Per Loaf)

• Calories: 180
• Carbs: 32g
• Protein: 5g
• Fat: 3g
• Sugar: 1g
• Fibre: 1g
• Sodium: 150mg

Try More Recipes:

• Seeded Granary Bread
• Mary Berry Soda Bread
• Mary Berry Tea Bread
• Mary Berry Ginger Bread​