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KitchenCraft 2lb Loaf Tin with Non Stick Finish, 21.5 x 11 x 6 cm

£4.145£8.29Clearance
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A 2lb (900g) loaf tin is about 21cm long, 11cm wide, and 7cm high (8 x 4 x 3 inches) and a 1lb (450g) loaf tin measures approximately 16cm long, 11cm wide, and 7cm high (8 x 4 x 3 inches) (6 x 4 x 3 inches). They do vary quite a bit from brand to brand but this should help you understand what you have got if you have one already. Without a loaf pan, how can I form bread? Anodised aluminium is a great choice when it comes to bakeware thanks to its durability and strong surface. It’s resistant to abrasive cleaning materials and will bake your bread uniformly. Pour your cake batter into the prepared loaf tin and slide it into your preheated oven ( 170℃ , 190℃, 375℉, or Gas Mark 5). Bake for about 40-50 minutes, keeping an eye on the top. Aside from the loaf pan size, you also have to consider other qualities of a loaf pan before deciding on which one to use for your recipe. Material

We’ve added handy fill lines inside so you know exactly how much dough to put in for a tin-filling rise. Oven safe up to 240°C and with excellent heat distribution to ensure your loaf will be cooked through evenly, it also has large handles with sure-grip silicone inserts so getting it in and out of the oven is easy too. And when you’re done, it can go straight in the dishwasher. Lining the base of your tin with baking paper is particularly helpful if the cake has a wide base and shallow sides, such as a layer cake. Applying a thin layer of grease to the tin before fitting the paper will help it to adhere to the sides so your mixture can be added without disturbing the paper. How big is a 2Lb loaf tin? wrap the outside of the cake tin in baking strips (or a triple layer of brown paper)– this insulates the cake Carbon steel is lightweight, hard wearing and a great conductor of heat. It’s extremely durable and should last longer than most other baking materials, and it won’t detract from the taste of your food.You should think carefully before using a different tin shape to the one specified in a recipe. Cakes that are cooked in round cake tins are usually intended to be light and fluffy, rather than dense and squidgy. Light and fluffy cakes like sponges contain equal amounts of sugar, fat, flour and eggs. This produces a dry crumb. Dense and squidgy cakes have a higher ratio of sugar, fat and liquid ingredients. This produces a moist crumb. If you cook a drier cake in a square cake tin, then it is danger of dying out at the corners by the time the centre is cooked. You can try to mitigate this by making the following adjustments: So then, the magic number becomes an idea, a good guide, that may need tweaking to find your sweet spot. If your loaf pan is too small, your batter might overflow, leading to an overflow in the baked bread as well. You will end up with an unpleasant-looking bread or worse, a burnt one. On the other hand, if your loaf pan is too big, you might come across problems when your bread rises. A 9-inch round cake can be baked in an 8-inch square pan,” says Levy Beranbaum. And “loaf pans and tube pans are a little interchangeable,” says Medrich, “because they are both deep and aren’t wide and expansive, but then you have to compare how much volume they hold.” Some recipes for baked bread require you to use yeast. Unlike batter, the dough is usually measured by weight and not by cups.

Using a sharp knife, divide the prepared bread dough – enough for one loaf – into three equal pieces. If you are looking at buying a loaf pan, then you should consider how durable that loaf pan is before investing. For pans that will last long, try glass loaf pans as they are safe to use in the microwave, freezer, and dishwasher.That’s why the Magic Number changes the more wholemeal flour is used. Because the dough isn’t as strong as the white dough, and it won’t increase in volume as much, so we need more of it to fill the same space. Now, wash and dry one whole lemon. Zest the skin with a fine grater, avoiding the bitter white pith. If you want to add more of a lemon flavour, cut the lemon in half and squeeze out the juice, too. Loaf Tin

Our banana loaf recipe uses a 2lb (900g) tin size. This is the optimal loaf tin size for this particular recipe but that’s not to say you can’t get good results from a different tin size - or even from a different shape. However, you will be entering into the realm of “experimental baking” if you deviate from this aspect of the recipe so take a deep breath and prepare to be flexible - and accept that the first time you bake this recipe with the wrong size tin, the results may not be absolutely perfect. But we’ll bet they’ll be pretty good! You might wonder how much dough you need for your loaf pan size. While recipes vary from one baker to another, some believe in the 4:1 ratio.To the golden syrup mixture, add the eggs and milk and whisk them in. Pour the mixture into the flour mixture and whisk well.

The most common reason for any cake batter overflowing from the cake tin (pan) is that the wrong size of tin has been used. For regular (not mini) loaf cakes Nigella tends to use a 900g/2 lb loaf tin. Dimensions may vary slightly but should be approximately 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches) - see links below for some examples. The cake batter should not come more then two-thirds of the way up the sides of the tin, any higher and there is a risk that the batter will overflow as it rises during baking. Add 175 grams of cubed butter and 175 grams of caster sugar in your mixer bowl. Mix on medium speed using the flat beater attachment until well combined and smooth. Mixing To transform your classic Madeira Cake into a delightful Cherry Madeira Cake, consider incorporating chopped glacé cherries into your recipe. Fold these into the cake batter along with the final portion of flour. Perfect for those who enjoy a fruity twist to their cakes! More British Baking RecipesYou can also measure the volume of your loaf pan by taking manual measurements. This requires patience and some math. Hi, I made your Chocolate Orange Loaf Cake (Kitchen, p308) today and found that the mixture rises so much above my tin that it falls onto the bottom of my oven. This has happened twice before, I am sure I have 1lb loaf tins, what am I doing wrong? Thanks Lorraine I wish that I had kept the label to recall the manufacturer but alas, no. However, my 500g flour mix, with 285g of water, 150g of 100% starter and 8g salt, sort-of worked in this tin but upping the percentages to achieve 550g of flour as you have done would probably fill the tin better. The dough, sitting centrally, only just reached the ends after proofing so more dough mix would give a better shape. On baking, unsurprisingly, the loaf is very rounded at each end and didn't fill the tin (but just lunching on the bread recently, it tasted great!). To achieve a more standard shop size of loaf, I'm going to need to re-visit the overall quantities and tin sizes, I think. Aside from what we consider the standard loaf pan size, there are other sizes as well that you may come across in your baking journey. In this complete guide to loaf pan size, you will also learn about the other loaf pan sizes and their corresponding volume.

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