Our Kitchen of the Month: Cathy from Bread Experience. Thank you for a very special loaf!
This is a special bread for a special time. I felt it was the perfect time to risk baking in my grandmother’s Hall’s China/Jewel Tea Autumn leaves casserole dish. Back in the 1920’s Hall’s China located in East Liverpool, Ohio teamed up with Jewel Tea to produce promotional items. I think the first was a tea pot (makes sense, it’s a tea company) but it was very popular and became a full line of dishes. My grandmother had a full set with service for at least 24 place settings. When I was growing up those plates and dishes were always on the table. My mom was one of seven siblings and there were eleven grandchildren. Most years there was at least once when everyone of those immediate family were present and sat down to meals. Often there were friends invited. Many of those dishes were broken over the years but I was the lucky one to get this casserole, the tea pot and some other pieces. Until this bread, I’d never had the courage to put this into the oven but somehow thinking this survived the Great Depression, I felt it proper it should survive the Coronavirus.
This is a special bread. As old fashion and old world as this recipe is maybe, I can assure you it will appeal today! All the grains are a delight. It’s touched with just the perfect level of sweetness. Makes lovely turkey with cranberry sandwiches and totally perfect toast. AND is very good with just butter. I may have to bake it again soon because I know it would be a perfectly lovely peanut butter and jelly.
Sourdough Version:
120 grams sourdough starter
220 grams water
27 grams olive oil
63 grams honey
226 grams bread flour
120 grams whole wheat flour
9 grams salt
14 grams wheat germ
30 grams rolled oats (old fashioned)
30 grams oat or wheat bran
15 grams corn meal
1. *The method is the same for sourdough except you would add the sourdough with the wet ingredients and give it a longer ferment.
2. In a large bowl, whisk together the dry ingredients, including salt.
3. In a separate container, mix together the sourdough starter, the water, honey, and oil. Pour the wet ingredients over the dry ingredients and mix until thorough combined. Knead until smooth and elastic.
4. Cover. Let rise 1 hour; perform stretch and fold; then let rise an additional hour. Perform the ripe test. I left mine for a total of 3 hours.
5. Turn dough onto lightly floured surface; punch down to remove air bubbles. Cut off 1/3 piece of dough. Cover the dough balls with a bowl and let dough relax for 15 minutes.
6. Shape each section into a round ball. Place larger ball in greased 2 ½ -quart casserole or soufflé dish. Using a sharp knife or lame, cut a cross, about 1 ½ inches across, in the top of the larger piece of dough.
7. Brush the surface with water and then place the smaller piece of dough on top. Press through the center of both pieces of dough using the handle of a wooden spoon or your finger.
8. Cover; let rise until indentation remains after lightly touching dough.
9. Just before baking, stick handle of wooden spoon or finger into hole again. And, using a sharp knife or lame, make 8 long slashes around the top and 12 smaller slashes around the bottom of the loaf.
10. Bake in preheated 375°F oven 35 to 40 minutes. Mine took 45 minutes to reach an internal temperature of 202°. Remove from dish; cool on rack.
For straight yeast recipe, check out Cathy’s web site.
Would you like to bake with us?
Cathy is the Kitchen of the Month and would love for you to join us. This loaf is really easy and tastes great!
Bread Submission Guidelines:
- Just bake your version of this Cottage Loaf and post about it on your blog (by May 30th).
- If you don’t have a blog, no worries, just post a photo in the Bread Baking Babes Facebook Group
- Mention Bread Baking Babes with a link to the Kitchen of the Month, that’s – Cathy of Bread Experience.
- Then send an email to breadexperience (at) gmail (dotcom) with BBB Early American Cottage Loaf in the subject line, and I will send you your Buddy badge to display on your blog.
MyKitchenInHalfCups 
May 16, 2020 at 4:48 pm
It’s utterly gorgeous! I love the story of your casserole, and turkey cranberry sandwich? YES, please.
May 16, 2020 at 6:20 pm
Thank you Kelly. It’s a lovely bread. And I’m always grateful for my growing up family.
It seems strange to me that it’s only the last few years that I discovered turkey cranberry sandwich, how could I miss that so long.
May 16, 2020 at 8:05 pm
Well, I’m the only one in my family that likes them, everyone else thinks I’m crazy. Poor fam is missing out!
May 16, 2020 at 8:07 pm
But it’s so obvious: turkey and cranberry go together!
May 16, 2020 at 6:51 pm
I love the story of your dish! I just did the math, and I’ve owned the dish I baked mine in for 48 years! Ha ha! Your bread is fabulous looking!
May 17, 2020 at 7:59 am
Your bread is stunningly beautiful! Look how shiny!! And I love that dish you used.
I like the number of slashes too. More slashes! More slashes!
May 17, 2020 at 10:57 am
Haha Elizabeth, I rubbed it with butter!
May 17, 2020 at 11:34 am
Wow! What a perfect loaf! Too many slashes – nah! Thank you for sharing the story of your Grandmother’s casserole dish. I do believe you were saving it for such a time as this. Lovely!
May 17, 2020 at 12:37 pm
It did and does seem a perfect fit. I feel it would make both my mother and grandmother happy.
So I’ll go with slashes can’t be too many. Thanks!
May 17, 2020 at 12:05 pm
The bread is gorgeous – and I know that pattern. What a wonderful story and how very brave you werel
May 17, 2020 at 12:38 pm
More than brave, it just felt like the right time. Thanks Katie.
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May 25, 2020 at 9:04 am
That’s one beautiful Loaf Tanna! Yes, I can tell you it is perfect with peanut butter and strawberry jam. 😀