This step by step guide makes a super quick and easy Cotswold Crunch Loaf (or Rolls) using our flagship strong granary bread flour. With just 25 minutes of prep time, 2 hours proving and less than 45 minutes baking, you can enjoy this classic loaf by teatime!
- Baker: Sophie Carey
- Makes: 1 large loaf
- Prep time: 25 minutes (plus 2 hours of proving time)
- Bake time: (35-45 minutes)
- Flours used: Cotswold Crunch
- Add all your dry ingredients to the bowl of a stand mixer fitted with a dough hook attachment - remember to keep the yeast on one side of the bowl and the salt on the other!
- Add the water and oil, then turn on your mixer to a slow speed and mix for 2 minutes, until everything is combined
- Once all your ingredients are combined, turn up your mixer to a medium-fast speed and mix for a further 7-8 minutes - the dough should look smooth and shiny and shouldn’t be too sticky
- Put the dough into an oiled bowl and cover with cling film or a tea towel, leave in a warm place for 1 hour, or until it has at least doubled in size
- Tip your risen dough out onto a clean countertop and gently flatten it out with your hand - it should be a puffy rectangle!
- Fold the two sides of the rectangle in on themselves to meet in the middle and press them down to secure them. Then - starting from the top (the side furthest away from you) - begin to roll the dough down to form a tight sausage
- Place your roll of dough - seam side down - into a greased large loaf tin, and cover again with a tea towel or cling film. Leave the loaf to prove in a warm place for a further 1 hour
- Preheat your oven to 210 degrees Celsius
- Once your loaf has risen, you can either pop it into the oven plain or sprinkle the top with a little extra Cotswold Crunch flour and then use a sharp knife to make one long slash down the length of the loaf
- Bake for 35-45 minutes, or until well risen and a golden brown colour. You can always add a few ice cubes to a baking tray in your oven to create steam which will give a nice crust to the loaf
- If you left your loaf plain, you can create a nice shine to the crust by rubbing a saved butter paper over the loaf while still hot from the oven
- Remove from the tin while warm and leave to cool on a wire rack before enjoying!