Recipe
White Tin Loaf Recipe
  Add Step-by-Step Photos
|
Iris / All my dishes 2 years, 5 months ago
A simple white bread baked in a cake tin / pound cake pan. Very common in Germany
Prep:55m Cook:40m Servings:12
|
 Iris |
|
||
Fans
Ingredients
- 560g / 4 2/3 cups bread flour
- 320ml / 10.5 oz lukewarm water
- 15 / 1/2 oz soft unsalted butter
- 6g / 1 1/2 tsp sugar
- 8g / 1 1/3 tsp salt
- 7g / 1 envelope dry yeast
Directions
- In a bowl combine flour, yeast, salt and sugar.
- Add soft butter and water and knead for about 6-7 minutes. Using your stand mixer or electric mixer works best. The dough should be soft and elastic and not sticky. It should come off the bowl easily. If necessary add some more water or flour.
- Let the dough rest for 5 minutes.
- Grease a cake tin / pound cake pan with butter and dust with flour.
- Transfer dough to cake tin, cover with dish towel and let rise for about 40 minutes in warm place.
- With a sharp knife carve the bread several times diagonally; brush with cold water.
- Pre-heat oven to 230C / 445F. Also put an empty baking tray in the oven to pre-heat. Make sure the baking tray sits underneath the rack where you like to put the bread .
- Put the bread in the oven and pour a small glass of water (about 2-3 oz) on the hot baking tray. Close the oven immediately so the steam stays in the oven. The steam causes a satiny shine on the bread. After all the water is evaporated remove the baking tray.
- Bake the bread for about 40 minutes until golden brown. The baking time may vary depending on your oven.
- To test if the bread is done, remove from tin and knock with your knuckles on the bottom of the bread. If it sounds hollow it's done.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing White Tin Loaf Recipe
Ratings & Honors
Average score: 3.7 / 5
No. of ratings: 3
No. of ratings: 3
You need to be logged in to rate a recipe.
Related Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Spaghetti Pizza Recipe - Lobster Ravioli Recipe - Baked Rice Pudding Recipe - Sweet Potato Casserole Recipe - Chicken Dip - Chocolate Cupcakes - Chicken Livers And Rice - Sticky Toffee Pudding - Fast Recipe - Cinnamon Streusel Recipe - Recipe For Whole Wheat Flour Brownies - Sweet Potatoes Pudding Recipes - Easy Recipe For Pineapple Upside Down Cake - Delicious Recipes - How To Make Swedish Pancakes - Frozen Meatballs In Ketchup And Grape Jelly - Fast Recipe - Phyllo - Pumpkin Baked Oatmeal - Easy Pot Pie - Baked Pollock Recipes - Easy Jerky Cure Recipe -
Spaghetti Pizza Recipe - Lobster Ravioli Recipe - Baked Rice Pudding Recipe - Sweet Potato Casserole Recipe - Chicken Dip - Chocolate Cupcakes - Chicken Livers And Rice - Sticky Toffee Pudding - Fast Recipe - Cinnamon Streusel Recipe - Recipe For Whole Wheat Flour Brownies - Sweet Potatoes Pudding Recipes - Easy Recipe For Pineapple Upside Down Cake - Delicious Recipes - How To Make Swedish Pancakes - Frozen Meatballs In Ketchup And Grape Jelly - Fast Recipe - Phyllo - Pumpkin Baked Oatmeal - Easy Pot Pie - Baked Pollock Recipes - Easy Jerky Cure Recipe -
pointsevenout 11 months, 1 week ago said:
560g flour = 5 1/2 cups
320ml water = 1 1/3 cups
15g butter = 1 Tablespoon
6g sugar = 1 1/2 teaspoons
8g salt = 1 1/2 teaspoons
7g dry yeast = 1/4 oz = 1 pkg
Start with 4 cups flour and add flour as necessary.
Water and butter should be 120 to 130 *F.
pointsevenout 11 months, 1 week ago said:
Going to start with 3 cups flour next time. The loaves are still on the heavy side. And the crust is quite firm.
Made a couple of pictures for you.
pointsevenout 11 months, 1 week ago said:
Used active dry yeast and did a double rise. First rise time took almost 2 hours. Second rise time 1 hour. Punched dough down and rolled out after first rise time. Rolled dough up in a log to fit into the loaf dish.