Submitted by Penny V.

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Cottage Loaf Bread Recipe: Makes 2 - 1 1/4 lb loaves

Ingredients

• 1 teaspoon sugar
• 1 cup lukewarm water
• 2 packages active dry yeast
• 4 1/2 cups unbleached flour
• 1 1/2 teaspoon salt
• 1 cup lukewarm milk
• 2 tablespoons butter

Method

In a bowl dissolve pour in the lukewarm water add the sugar and dissolve. Open the 2 packages of yeast and sprinkle on top of water. Stir with a fork. Allow to sit for 5 - 8 minutes. Lightly butter 2 cookie sheets and set a side for later. In a bowl sift together the flour and salt. Create a well and add the water/yeast mixture and the lukewarm milk. Mix together and knead for 10 minutes. Place into a clean oiled bowl cover and allow to rise for 1 hour. Remove dough and knead for 5 minutes. Cut the dough into 2 equal pieces. Cut off 1/3 from each piece of dough. Roll the two larger pieces and place them on the cookie sheet. Roll the two remaining pieces and place them on top of the larger pieces. Flour a wooden spoon and push it through the two pieces of dough to secure them. Cover and allow to rise for 15-20 minutes. Preheat oven to 450 degrees. Now, you want to make the glaze. In a bowl combine the cornstarch and the cold water, mix together. Add the boiling water and mix. Allow to cool slightly. Brush the tops of the loaves. Bake for 10 minutes then turn the heat down to 400 degrees and continue to bake for 20 -25 minutes. Cool on a rack.