Cottage loaf

A small cottage loaf baked in a traditional bakery in Rochester, Kent

Cottage loaves are a traditional type of bread originating in England.

A cottage loaf is characterised by its shape, which is essentially that of two round loaves, one on top of the other, with the upper one being rather smaller: the shape is similar to that of the French brioche and the pain chapeau of Finistère.^[1]

The origins of the name and shape are unknown but possibly extend back hundreds of years.^[2] Elizabeth David, who described the cottage loaf in her English Bread and Yeast Cookery, surmised that the shape may have arisen as a way of saving 'floor space' in old-fashioned bread ovens.^[1] The name, however, did not first appear in writing until the mid 19th century.^[3] It was formerly possible to find an oblong version, known as a "cottage brick", and common in the London area.^[3]

Cottage loaves, while formerly common, are now rarely found in bakeries, as they are relatively time-consuming and difficult to make, and along with all round loaves are less convenient for slicing.

References

1. ^ ^{a b} Davidson, A. The Oxford companion to food, OUP, 2006, p.99
2. ^ Cauvain, Stanley P.; Linda S. Young (2001). Baking problems solved. CRC Press. p. 270. ISBN 0849312213. http://books.google.com/books?vid=ISBN0849312213&id=EY_IEkv4CDYC&pg=PA270&lpg=PA270&ots=PYBTbS0yiv&dq=%22Cottage+loaf%22+bread&sig=Rhryr843TNV9fIr9h0oaFh0z13Y. 
3. ^ ^{a b} Ayto, J. The glutton's glossary: a dictionary of food and drink terms, Routledge, 1990, p.80

• "English Cottage Loaf". Chef2Chef. http://recipes.chef2chef.net/recipe-archive/1/A01023.shtml. 
• "Bread Making Demonstration—Basic Bread: Cottage Loaf". Chef Taylor Piercefield & RecipeTips.com. http://www.recipetips.com/kitchen-tips/t--1103/basic-bread-cottage-loaf.asp.