Early American Cottage Bread

Step 1

Whisk together the dry ingredients in the bowl of a stand mixer.

Step 2

Whisk together the wet ingredients in a 2 cup measuring cup and pour them over the dry ingredients.

Step 3

Mix with the dough hook (or knead by hand) until you have a smooth dough, about 7 minutes.

Step 4

Let the dough rise, covered, for 45 minutes to an hour. Stretch and fold the dough over itself and re-cover the bowl. Let rise an additional hour.

Step 5

Cut off 1/3 of the dough from the risen dough and form each piece into a ball.

Step 6

Line the bottom of a 9 inch round soufflé dish or casserole with parchment paper. Place the large ball in the center of the dish and cut a large "X" on top (see photo in post).

Step 7

Brush the cut section with water and place the smaller ball on top of the slashes.

Step 8

Poke your finger or the handle of a wooden spoon down the center of the two dough balls all the way through to the bottom. Cover the dish loosely with oiled plastic wrap. Heat the oven to 375 degrees F.

Step 9

Check the dough at 30 to 45 minutes with the finger dent test to see if it's ready.

Step 10

Bake the loaf for 35 to 40 minutes, until the interior reaches about 195 degrees F.

Step 11

Remove from the dish and cool on a wire rack.