Loaf tin recipes

Loaf tin recipes
Shropshire Made 2lb (1 kg) and 1lb (0.5kg) Black Iron Loaf Tins
Pre-seasoned with flax oil for a natural non-stick finish and easy loaf release.
Durable 99.1% pure iron with sturdy brass rivet
Suitable for high temperatures, resists warping and buckling.
Perfect for all ovens including ranges, electric, gas, and wood fired.
 
We include recipes for white, brown and wholemeal loaves created
specially for Netherton Foundry loaf tins by 5th generation
Master Baker, Robert Swift of Shropshire. 

 

Brown bread, seriously brown bread


1lb strong white flour, unbleached if possible

1lb wholemeal bread flour

3 tsp dried yeast

2 tsp salt

1 pt tepid water

1 dessertspoon malt extract

1 dessertspoon black treacle

 

 

Put 5 fl oz of the water into a large mixing bowl and add the yeast.  Sprinkle over 2 tblsp of  the white flour and set aside for around 15 minutes, until the yeast has dissolved and is beginning to froth.

Dissolve the salt, malt extract and treacle in the remaining water.


Tip both flours into the mixing bowl and add the water mix.


Bring the mixture together with a fork or wooden spoon.


Tip the dough out on to the worktop and knead well for around 10 minutes.  You should have a smooth, elastic dough that doesn't stick to your fingers.

 

 

Place in a clean bowl and cover - use oiled cling film, a large plastic bag or a damp tea towel - essentially, you don't want the surface of the dough to dry out.

Leave to prove until doubled in size.


Turn out again and give it a quick knead.


Grease 2 x 2lb loaf tins with butter or oil.


Divide the dough in half and put each half into one of the greased tins.

 

Cover, as before and leave until doubled in size


Pre-heat the oven to 200ºC

Place the tins into the centre of the oven and bake for 30 - 40 minutes.


To check that the loaf is cooked, turn it out and tap the underside.  if it sounds hollow, it's cooked.  if it doesn't stick it back in the oven, or you'll find you have a stodgy middle :-)


Leave to cool on a wire rack and serve in thick slices

 


Easy white bread


1lb strong white bread flour, unbleached if possible
10 fl oz tepid water
1 tsp dried yeast
1 tsp salt
1 tblsp olive or rapeseed oil

Dissolve the yeast i n the water.
Tip all the ingredients into a food processor and mix for 30 seconds.
Cover any exposed surface of the processor bowl to prevent the dough drying out.

Leave to prove until the dough has doubled in size - i have been known to leave this all day, while I've been out oat the workshops or overnight at the weekend.

Grease a 2lb loaf tin with butter or oil.

Put the dough into the greased tins.
Cover, as above while you pre-heat the oven to 200ºC
Place the tin into the centre of the oven and bake for 30 minutes.

To check that the loaf is cooked, turn it out and tap the underside.  If it sounds hollow, it's cooked.  If it doesn't stick it back in the oven, or you'll find you have a soggy middle :-)

Leave to cool on a wire rack.

 


Cherry loaf

125 g butter
125g sugar
2 eggs, at room temperature
50g ground almnds
75g self raising flour
100g dried cherries
2 tsp grated lemon rind (optional)

Pre-heat the oven to 170ºC
Cream the butter and sugar until light and fluffy.
Add the eggs and lemon rind and beat again.
Fold in the flour, almonds and cherries.

Line a 1lb loaf tin with butter papers, greaseproof paper or a loaf liner.
Transfer the cake mixture to the tin, level the surface and place i n the oven.

Bake for approximately 25 minutes - please remember that ovens vary, so it's worth keeping an eye on your cake the first time you bake it.
Check that the cake is cooked through - insert a skewer into the centre of the cake and if it comes out clean your cake is cooked.
If the cake is not cooked through, but the top is golden, cover with a loose sheet of greaseproof paper or foil - I use a butter paper - to prevent the top from burning, while the middle cooks.

 


PORK AND CHICKEN MEATLOAF


150g white breadcrumbs
50g ground almonds
100 ml dry sherry
500g minced belly pork
375g chopped chicken
2 tsp finely grated lemon rid
2 tsp chopped sage
2 tsp chopped rosemary
100g salami
Black pepper

Pre-heat the oven to 180º C

Put the breadcrumbs and almonds in a large mixing bowl and pour the sherry over.
Leave to soak for 10 minutes.
Add the minced pork - do not be tempted to get lean pork mince, it simply won't work for this recipe.

And then add the chopped chicken, lemon rind, herbs and a generous grind of black pepper.

You probably won't need salt, as the salami will add the saltiness.

Mix well, you can use a wooden spoon, but the very best way is to get in there with your hands and bring the mix together.

Oil a 2lb loaf tin.
Put half the mixture into the loaf tin and press down.

Lay the sliced salami on top of the meat loaf mix.  You probably won't need salt, as the salami will add the saltiness.

Mix well, you can use a wooden spoon, but the very best way is to get in there with your hands and bring the mix together.

Oil a 2lb loaf tin.
Put half the mixture into the loaf tin and press down.
Lay the sliced salami on top of the meat loaf mix.

 

Cover with foil and bake for 1 hour.

Remove the foil and cook for a further 15 minutes or until the top is taking on a golden hue.  

 

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