White tin loaf
Makes 2 loaves · 2 hours 50 minutes · Loaf tin
A simple everyday white loaf made with milk and a little butter. The black enamelled loaf tin holds the dough upright and bakes it to an even colour all round.
A white tin loaf is an enriched milk dough that proves twice and bakes in greased tins, first at 220 °C and then at 200 °C. It is done when it sounds hollow when tapped underneath and reads about 95 °C in the centre.
Ingredients
Makes 2 loaves
- 25 g fresh yeast
- 400 ml milk
- 250 ml water
- 50 g butter
- 2 tbsp sugar
- 1 tbsp salt
- 1 kg strong white bread flour
- Butter for the tins
- Flour for dusting (crusty loaf)
- A little milk for brushing (soft loaf)
Method
- Melt the butter in a saucepan, add the milk and water and warm to body temperature, about 37 °C. Crumble the yeast into a large bowl and stir it into a little of the liquid.
- Add the rest of the liquid, the sugar, salt and nearly all the flour. Knead to a smooth, elastic dough, about 10 minutes in a mixer or 15 minutes by hand; it should feel slightly sticky. Cover and leave to rise for 1 hour, until doubled.
- Butter two loaf tins thoroughly, corners included. Divide the dough in two, press each piece into a rectangle and roll it up tightly from the short side. Place seam-side down in the tins.
- Cover and prove for about 45 minutes, until the dough reaches the rim. Heat the oven to 220 °C.
- For a crusty loaf, brush with water, dust with flour and cut a slash along the top with a sharp knife. For a soft loaf, brush with milk.
- Bake low in the oven for 10 minutes, then reduce to 200 °C and bake for another 25 minutes. The bread is done when it sounds hollow when tapped underneath, or reads 95 °C in the centre.
- Turn the loaves out onto a wire rack. Leave the crusty one uncovered and cover the soft one with a tea towel so the crust softens as it cools.
Why it works
The black enamel picks up the oven heat quickly and bakes an even crust on the sides and base. The smooth surface wipes clean easily, but grease the tin well every time and the loaf will turn out straight away.
FAQ
How do you know when a tin loaf is done?
Turn it out and tap the base – it should sound hollow. The most reliable test is a probe thermometer: the loaf is baked at about 95 °C in the centre.
Can I use dried yeast instead of fresh?
Yes. Swap the 25 g fresh yeast for 7 g fast-action dried yeast and mix it straight into the flour rather than dissolving it.
Can you freeze homemade white bread?
Yes. Let it cool completely, slice it and freeze in a well-sealed bag. Take out slices as needed and toast them from frozen.
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