Cottage loaf ploughmans

For a delightfully summery meal try Paul Hollywood's Ploughman's lunch, complete with freshly baked bread
By Paul Hollywood
Cottage loaf ploughmans
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes plus 1 hr resting
  • Effort: easy



  • 400 g strong bread flour, plus extra for dusting
  • 1/2 tsp salt
  • 30 g fresh yeast
  • 60 g butter, softened
  • 250 ml warm water
  • 1/2 tbsp vegetable oil
  • 1 onion, chopped

For the Ploughman's

  • cheddar cheese
  • brie
  • pickled onions
  • 1 apple
  • 1 stick celery
  • pickle, such as Branston's
  • cider or apple juice


1. First make the bread. Place the flour, salt, yeast, butter and warm water in a bowl and mix together to a soft, pliable dough.2. Turn the dough out onto a lightly floured surface and knead for 5 minutes.3. Return the dough to the cleaned bowl and set aside to rest for 1 hour.4. Meanwhile, heat the vegetable oil in a small frying pan. Add in the onion and fry gently until softened. Set aside to cool.5. Preheat the oven to 230°C/gas 8.6. Turn out the rested dough onto a lightly floured surface. Mix the cooled onion into the dough. 7. Rip off a third of the dough and shape into a ball. Shape the remaining dough into a ball and place the smaller ball on top, then flatten slightly with your hand.8. Push your finger down through the centre of the loaf, from the top to the bottom, until you can felt the working surface.9. Dust the loaf with flour and cut vertical slashed from the top of the loaf to the bottom with a sharp knife.10. Place the loaf on a lined baking sheet and bake for 30 minutes until golden brown. Transfer to a wire rack to cool.11. When cooled, serve with Cheddar, brie, pickled onions, apple, celery, pickle and Kentish apple juice.

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