Bread baking is more of an art than a science and we have more customer correspondence / discussions about our loaf tins than any other items in our range.
There are hundreds of great recipes for bread and we wouldn’t presume to claim that any one is better than the next.
At home, all our bread is home baked. Our favourite loaf is made with a 50/50 blend of white and wholemeal flour, butter and dried yeast. It makes great breakfast toast and the kids find their lunch-box sandwiches keep hunger at bay all the way through to tea time.
There is phenomenon surrounding bread, which has had us perplexed for years.
It seems that sometimes, for no apparent reason, bread will stick in the tin. This can be true for experienced bakers or novices. In almost all cases, it happens when the tin is brand new, yet the vast majority of customers have no problem. Its all very confusing.
We’ve tried to analyse recipes, oven types, even the hardness of the local water, but can find no obvious pattern or logical cause.
But, help is at hand. After much research, we can categorically state that if you are one of the unlucky few who have experienced the frustrations of a loaf stuck in the tin, we can help you to avoid it in future:
The simple answer is Ground Nut oil. Not olive oil, or any of the other dozens of oils now commonly available. Just pure Ground Nut oil. Simply grease the tin with a light film of the oil before baking (or if you prefer, smear the oil around the dough before putting it in the tin), and the loaf will come out without a problem.
Most of the people all of the time, or all of the people most of the time……
There are many other methods which work 99% of the time: butter, margarine, sunflower oil….. all will work brilliantly in most circumstances and for most bakers. Despite our advice to the contrary, one of our customers happily uses olive oil and has never had a problem. Certainly olive oil or butter will add something to the flavour of a loaf, so if you are one of the majority who’ve used your tin successfully for a while, by all means try them and see how you get on. But don’t say we didn’t warn you!
What seems to be clear is that if you start with Ground Nut oil when you first use the tin, after a few loaves you can move on to other methods, or even do away with greasing the pan at all with relative impunity.
By Julie Jones @julie_jonesuk. This is a classic British tart, made traditionally using cheap ingredients. Comforting, sticky, sweet and nostalgic, it is a dessert that I was fed as a child, and which, therefore, I love. I have added some cream and almonds to my recipe, which although makes it more c...
By Julie Jones @julie_jonesuk. This classic pastry is my go-to recipe for most of the sweet pies and tarts in this book. No alterations are needed from one recipe to the next, other than the quantity needed. That said, if you are feeling experimental, additional flavourings such as citrus zest, vanil...
By Julie Jones @julie_jonesuk. I love rhubarb. It has one of those distinct flavours that transports me back to childhood. I’ve many happy memories of eating overly sweetened rhubarb swamped in custard round at Nana Maud’s house, the perfect ending to her epic Sunday roast dinners. This recipe celebrates rhubarb’...