I'm old fashioned, but I don't think a Cottage should be over 6000 square feet.

Bread of the day:  Cottage Loaf.  Post title taken from a line in one of my favorite movies.

Basically the same as Crusty Cob.  Less flour, more butter.  Since I'm lactose intolerant, all these buttery breads may be the death of me, but they are pretty yummy.  This one was not accompanied by a picture in the book but once it was ready for the oven I realized it was a slightly more "fancy" bread as it looked kind of like a flower.  Finished it just looked a little decorative.

 

Two balls of dough, stacked on top of each other.  Then, I had to push my finger though the center and then cut vertically around.  My oven cooks at a higher temperature than it says so my first loaf was burnt.  My second and third were undercooked slightly in the middle, as I turned the heat down a little from the recipe's actual temperature.  They were pretty perfect on the outside,  though.  Here's the result for the newest bread:

Note the differently textured center.  Any advice on how to prevent this would be appreciated.

I probably won't be making any more breads until next weekend since so many of the ones with just a few ingredients take quite a while to rise.