Source: Atlas Obscura
The cottage loaf is now a rarity in British bakeries, but it used to be one of the most popular types of bread in England. Its instantly recognizable shape, formed by placing one smaller, round loaf on top of a larger one, gave it both a unique look and a textural contrast of soft and crusty.
The reason for its strange, stacked formation? It was likely a space-saving tactic in tiny bread ovens.Two factors combined to bring about the decline of the cottage loaf. It was notoriously difficult and time-consuming to bake, and it didn’t lend itself well to slicing, making it a poor option for the…
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