I got a book with several bread recipes from all around the world. This one is from Eastern-Northern Europe section. I don't know precisely if it is either east or north
Cottage BreadIngredients400g water
15g honey
20g fresh yeast
700g baker's flour (bread flour)
25g butter or margarine
15g salt
1 egg
Preparation * Warm water for 1,5 minutes at 37ºC on Speed 1
* Add honey and yeast. Mix for 4 seconds on Speed 4
* Add flour, butter and salt. Knead for 5 minutes
* Put it in a deep bowl. Cover with plastic film and let it rise for 1.5-2 hours
* Flour counter and also your hands a little. Place the dough, pop air bubbles pressing and kneading for half a minute by hand. Cut 1/3 of the dough (300g about)
* Make 1 big (2/3) and 1 smaller (1/3) rolls. Place them on the floured surface with enough distance from each other. Cover with plastic film and let them rise for 1 hour
* Cover oven tray with baking paper and brush with a little oil
* Get the bigger roll and gently transfer into tray. Flatten out a little by pressing gently by your hands. (Don't flatten too much)
* Get the small roll gently and place it in the center of big roll. Unite your thumb, index and middle fingers. Make a hole in the center of bread by pressing your united fingers into the center until you arrive at bottom. Let it rest for 10 minutes
* Brush with beaten egg on the top ( I used 1/2 egg)
* Make some cuts (not very deep) on the both rolls.
* Bake in preheated oven at 230ºC for 15 minutes
* Reduce the temperature to 200ºC and continue to bake for other 20 minutes
* Let it cool on the wire racks
Enjoy!
It is adapted with some modifications from the recipe named as "Pane cottage all'antica" from "Pane Fatto a Casa by Linda Callister".Photo:
http://thermomixtarifdefterim.blogspot.com/2010/11/cottage-bread.html