#16 Delicious English Farl

#16 Delicious English Farl

English Farl

About this bread:

This delicious English Farl is round loaf with slashes giving it a striped look on the outside. Insides is a tender, buttery white crumb. It is a traditional English bread and quite different from the Scottish Farl, which is a small, thin, triangular biscuit. I remember the grocery stores selling a loaf called “Sheepherder’s Bread” and that’s very similar to what this delicious English Farl tastes like.

This delicious English Farl is bread #16 in Paul Hollywood’s 100 Great Breads cookbook–but with a lot of changes. My recipe uses:

  • Regular white flour (because I buy in bulk and it was less expensive).
  • Less salt (Hollywood’s loaf tasted too salty, in my opinion, and I didn’t even use the full tablespoon that his recipe required).
  • A tablespoon of sugar
  • Instant yeast (once again, because I bought in bulk to save money)

This bread is similar to a Crusty Cob but has less butter so it isn’t quite as rich tasting. It costs about 75¢ to bake, and would be a lovely loaf to take to a friend, to serve with soup, for toast, or for fancy sandwiches. It’s a great first loaf for beginners, and I think it would taste wonderful with sesame, poppyseed, or Za’atar topping.

Delicious English Farl

Traditional English Farl is a round loaf with vertical slashes.
Course: Bread

Ingredients
  

  • 4 cups white flour Bread flour, if you have it.
  • teaspoons salt
  • 1 tablespoon sugar
  • 3 teaspoons instant yeast
  • 6 tablespoons butter, softened
  • 1⅓ cup water Water can be room temperature

Equipment

  • Stand mixer with dough hook, if you have it.

Method
 

  1. Put flour, salt, yeast, sugar, and butter into a mixer bowl. Use your fingers to mix butter into the flour until it is completely combined.
  2. Add water and mix well. If you have a stand mixer, use the dough hook to mix the dough for 5 minutes. The dough shouldn't be too sticky, but there shouldn't be any flour left on the bottom or sides of bowl.
  3. Remove the dough from bowl and knead until it is stretchy. This means you can pull on it and won't immediately break apart.
  4. Let rise for at least an hour, or until doubled.
  5. Line baking sheet with parchment paper. Tip dough onto counter and form into a ball, then flatten to about 2" thick.
  6. Let rise an hour or until doubled.
  7. Preheat oven to 425° F.
    Cover the top with flour. Make vertical slashes from center to bottom.
  8. Bake 30 minutes, or until an instant-read thermometer registers 190°F. when inserted in the middle.
  9. Cool on wire rack.

English Farl with butter

Some other breads you might like:

 

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