Tin Loaves

Tin loaves are versatile and easy to shape. As their name indicates, they’re risen and baked in a tin - usually a loaf tin - which makes them perfect for slicing. They’re great for sandwiches, toast, croutons and all manner of bread-based dishes, both sweet and savoury. Because the dough for these breads is quickly made by machine, this type of loaf can become a flavourful substitute for commercially-made white bread. The same dough also makes excellent dinner rolls and perfect beefburger baps and hot dog rolls. The flavouring variations in the recipes that follow the chapter’s master recipe all expand upon the almost endless possibilities of this simple bread. Use them as guidelines for developing your own combinations; just remember not to overdo the quantity of anything you decide to add to the dough to flavour it.