Make the dough with the ingredients and knead for about 10-15 mins till smooth and elastic.
Leave in a warm place till the dough is double in size. Knead for 1 minute and divide into 2/3rds and 1/3rds. Shape both the pieces into rounds. Cover and leave for 5 mins. Put the small on the larger one.
Push a floured wooden spoon through the centre of both rounds to join them together. Take a very shape knife and make small cuts all around the top round and the bottom round. Put on a baking tray, cover and leave for 45 mins. Preheat oven to 220 degrees c. Beat the egg with a tbsp of water and a pinch of salt.
Brush the glaze over the cottage loaf and bake for about 35-45 mins.
Cool completely before slicing.
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.