Jeni Wright, Eric Treuille, Le Cordon Bleu

Lining a Loaf Tin

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Use the method shown here for lining a deep or shallow rectangular loaf tin. The cut corners of the lining paper will overlap in the tin, so use greaseproof paper, which is thinner then baking parchment, to reduce the bulk. Cut the paper to twice the size of the tin and centre the tin on the paper with the long sides of the tin parallel to the long sides of the paper.
  1. Place tin in centre of the greaseproof paper. Make a diagonal cut from each corner to the corners of the tin.

  2. Place the greaseproof paper inside tin and overlap the corners. Press into the corners and sides of tin.