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A cottage loaf is a traditional type of bread originating in England. The 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 smaller: the shape is similar to that of the French brioche and the pain chapeau of Finistère. Cottage loaves, while formerly common, are now rarely found in bakeries, as they are relatively time-consuming and difficult to make, and in common with other round loaves are less convenient for slicing.

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  • Cottage loaf (en)
  • 코티지 로프 (ko)
  • 農家麵包 (zh)
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  • 코티지 로프(영어: Cottage loaf)는 잉글랜드에서 시작된 전통 빵이다. 코티지 로프의 이름은 둥근 빵 두개를 포개 놓은 모양에서 비롯되었다. 이 빵은 큰 빵 위에 작은 빵을 올리는 방법으로 만드는데 햄버거와 같이 사이에 음식을 넣기도 한다. (ko)
  • 农家面包（Cottage loaf）是一种起源于英格兰的传统面包。 农家面包的外型具有一定特色。大体来说，农家面包是由两个圆形的面团拼合而成，上半部分的面团较小，下半部分的面团较大。这样的外形和法国的布莉歐以及菲尼斯泰尔省的帽子面包（pain chapeau）较为相似。 农家面包的名字和外型来源的历史现在已经难以考究，但可以推测它们在数百年前就出现了。曾在她的著作《英式面包和酵母烹饪》（English Bread and Yeast Cookery）中提到农家面包。她推测农家面包的外形是为节约烤箱空间而存在的。然而，“农家面包”（Cottage loaf）这一名字直到19世纪中期才首次以书面形式出现。历史记录表明，在农家面包出现前，一种称为“农家小砖”（cottage brick）的椭圆形面包与农家面包较为相似。“农家小砖”在当时的伦敦地区很常见。 农家面包虽然曾经盛行一时，但是现在很少可以在面包店中找到它们。因为烘焙农家面包相对耗时且工序繁琐，而且与其他圆形面包一样，农家面包切片不太方便。 (zh)
  • A cottage loaf is a traditional type of bread originating in England. The 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 smaller: the shape is similar to that of the French brioche and the pain chapeau of Finistère. Cottage loaves, while formerly common, are now rarely found in bakeries, as they are relatively time-consuming and difficult to make, and in common with other round loaves are less convenient for slicing. (en)
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  • Cottage loaf (en)
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  • Cottage loaf (en)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Cottage_loaf_2.jpg
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  • A small cottage loaf baked in a traditional bakery in Rochester, Kent (en)
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  • A cottage loaf is a traditional type of bread originating in England. The 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 smaller: the shape is similar to that of the French brioche and the pain chapeau of Finistère. The origins of the name and shape are unknown but possibly extend back hundreds of years. 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 . The name, however, did not first appear in writing until the mid 19th century. It was formerly possible to find an oblong version, known as a "cottage brick", and common in the London area. Cottage loaves, while formerly common, are now rarely found in bakeries, as they are relatively time-consuming and difficult to make, and in common with other round loaves are less convenient for slicing. (en)
  • 코티지 로프(영어: Cottage loaf)는 잉글랜드에서 시작된 전통 빵이다. 코티지 로프의 이름은 둥근 빵 두개를 포개 놓은 모양에서 비롯되었다. 이 빵은 큰 빵 위에 작은 빵을 올리는 방법으로 만드는데 햄버거와 같이 사이에 음식을 넣기도 한다. (ko)
  • 农家面包（Cottage loaf）是一种起源于英格兰的传统面包。 农家面包的外型具有一定特色。大体来说，农家面包是由两个圆形的面团拼合而成，上半部分的面团较小，下半部分的面团较大。这样的外形和法国的布莉歐以及菲尼斯泰尔省的帽子面包（pain chapeau）较为相似。 农家面包的名字和外型来源的历史现在已经难以考究，但可以推测它们在数百年前就出现了。曾在她的著作《英式面包和酵母烹饪》（English Bread and Yeast Cookery）中提到农家面包。她推测农家面包的外形是为节约烤箱空间而存在的。然而，“农家面包”（Cottage loaf）这一名字直到19世纪中期才首次以书面形式出现。历史记录表明，在农家面包出现前，一种称为“农家小砖”（cottage brick）的椭圆形面包与农家面包较为相似。“农家小砖”在当时的伦敦地区很常见。 农家面包虽然曾经盛行一时，但是现在很少可以在面包店中找到它们。因为烘焙农家面包相对耗时且工序繁琐，而且与其他圆形面包一样，农家面包切片不太方便。 (zh)
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