We would like to thank all of our customers for their support throughout what's been a very difficult time. Due to a heavy demand we are experiencing some delays in our normal service, please bear with us.
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.
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.
I do love a pie, and I’d be quite happy to start with a savoury pie and then finish with a sweet fruit pie for dessert. I’ve been doing a bit of research into British pies, looking at the variety of fillings, traditional and modern and especially looking at the pastry recipe. Do you use a puff pastry, shortcrust pastry or a traditional hot water crust pastry? There are so many decisions to be made when making a savoury pie, but one that caught my attention was the ‘Picnic Pie’. It is exact...
This banana bread recipe is so chocolate-y that even my husband who hates bananas likes it. It’s damp and dark, filled with little pockets of chocolate, and crunchy on top. And as a bonus, it’s really simple to make, and you don’t need to dirty much more than a whisk, one mixing bowl and loaf tin. Mess-free, easy, and delicious, what’s not to like?