Basic White Tin Bread
Bread
Straightforward sandwich loaf with our usual tweaks. Tin size still matters, as the video proved.
- Yield 1 loaf (about 500 g)
- Total 3 hr
- Prep 2 hr 30 min
- Cook 30 min
- Difficulty easy
- Method Oven
- Category Bread
We activate the yeast in a jug, knead with a dough hook, and prove twice for 1 hour at 28C. Makes one 500 g loaf in a 500 g tin; we used a deeper tin in the video and the shape came out squat.
This is the everyday white loaf we lean on for sandwiches and toast. Nothing fancy: activate the yeast, knead with a dough hook, two proves at 28C, and a bit of steam in the oven.
The dough is forgiving. The tin size matters more than you think. This batch makes one 500 g loaf in a 500 g tin. In the video we used a deeper tin than we should have, so the loaf came out shorter and wider than usual. Still ate well.
Ingredients
- 400 g strong white bread flour, plus extra for dusting
- 8 g salt
- 7 g instant yeast
- 25 g unsalted butter, softened
- 250 ml cool water
- Olive oil for coating the dough and oiling the tin
Method
- Tip the flour into a large bowl and add the salt to one side.
- Pour about 75 ml of the cool water into a jug, add the yeast, and stir to activate.
- Add the butter to the flour, then pour in the yeast mixture and the rest of the water (hold a little back at first). Mix with a spoon until you have a soft, rough dough.
- Knead with a dough hook for 5 to 10 minutes until the dough has a soft, smooth skin.
- Lightly coat the dough with olive oil, place it in the bowl (you do not need to oil the bowl), cover with a tea towel, and prove for 1 hour at 28C until doubled.
- Oil a 500 g loaf tin on the inside.
- Tip the dough onto a lightly floured surface. Knock out the air, fold into a ball, flatten slightly, fold the sides in, and roll into an oblong. Sit in the tin seam-down with a smooth top.
- Bag the tin and prove for up to 1 hour at 28C until well risen and springy. Heat the oven to 220C with a roasting tray in the bottom.
- Dust the top with flour, slash with a sharp knife, pour hot water into the roasting tray for steam, and bake for about 30 minutes.
- Tap the base. Hollow means done. Cool on a wire rack.
Watch us make it on the channel
Starts at 5:01 in the video
Tips & notes
- Yeast: waking it up in a jug with a splash of water first is our habit. You should see it look lively before it goes in the bowl.
- Proving at 28C: the first rise is 1 hour at 28C; the second rise in the tin is up to 1 hour at the same temperature. Judge by the dough, not the clock. Colder room? It will take longer. A switched-off oven with the light on, an airing cupboard, or a countertop proofer all help. We use a countertop proofer and it takes the guesswork out.
- Tin size: this recipe is sized for a 500 g loaf tin. A deeper or wider tin spreads the dough sideways. Fine to eat, odd to slice. In the video we learned that the hard way.
- Steam: the tray of hot water helps a softer crust. Be careful pouring water into a hot tray.
- Butter: this is a standard white loaf, not dairy-free. Swap for dairy-free spread only if you need to. We have not tested that here.
- Keeps 2 to 3 days in a bag, or slice and freeze.