Bread Tin - 680gm

Baking in Loaf Tins

Make the amount of dough required to fit the tin you are using.

• 340g tin needs 250g flour
• 450g tin needs 350g flour
• 680g tin needs 500g flour
• 900g tin needs 600-650g flour
• 1kg tin needs 650-750g flour
• French Stick tin needs 450g flour

When the dough is ready, remove to bench top and wrap in clean dry cloth. Rest the dough for a further ten minutes. Oil tin or spray with cooking spray. You can roll the dough into a rope the same length as the tin and drop it in in one piece or divide into two equal portions and place one portion of dough at each end of the tin.

Allow to double in size until it reaches the top of the tin (up to 1-1/4 hours in winter). Bake for 30 minutes. If the bread appears too light in colour or not completely cooked, return the loaf to the oven for a further 5 minutes. Allow the loaf to cool on cooling rack.

Electric:  220°C  Gas: 190°C
Electric Fan Assisted:  200°C   Gas Fan Assisted:  170°C

Note: These baker’s quality tins require no washing after use. Wipe out with paper towel before storing. The inside of the tin is coated with a non-toxic silicone resin which unlike Teflon, will not flake or peel. Dark marks at weld and other points are characteristic of corrosion resistance. These marks will not transfer to the baked product nor will they affect pan efficiency.