Bake In A Long Bread Tin. Recipe

History of the Recipe:

The recipe for baking in a long bread tin has its roots in ancient baking traditions. The idea of using a long tin for baking bread was born out of necessity to feed large families or communities in a more convenient and efficient manner. In many cultures, bread has always been considered a staple food, and baking it in long bread tins allowed bakers to produce more loaves at once.

Baking bread in long tins became especially popular in European countries during the Industrial Revolution, as it allowed for mass production of bread in bakeries. The long, rectangular shape of the tin ensured that the loaves were uniform in size, making it easier to pack and transport them.

Fun Facts:

1. The first evidence of bread baking dates back to around 14,000 years ago in the Middle East.
2. Before the introduction of bread tins, bread was often shaped into round or oval loaves and baked directly on the hearth or in stone ovens.
3. The long bread tin became a popular choice because it mimicked the shape of traditional wooden bread troughs used for kneading and proofing dough.
4. In some cultures, like France, long bread tins are still used today to make baguettes, a signature bread of the country.

Now, let's delve into the recipe for baking in a long bread tin:

- 4 cups of all-purpose flour
- 2 teaspoons of instant yeast
- 1 ½ teaspoons of salt
- 1 ½ cups of warm water
- 2 tablespoons of olive oil
- Optional: sesame seeds or poppy seeds for topping


1. In a large mixing bowl, combine the flour, instant yeast, and salt. Make a well in the center of the dry ingredients.

2. Pour the warm water and olive oil into the well. Using a wooden spoon or your hands, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.

3. Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. If the dough feels sticky, add a little flour as needed.

4. Grease the inside of the long bread tin with olive oil to prevent sticking. Place the dough into the tin, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

5. Preheat your oven to 425°F (220°C) during the last 15 minutes of the dough's rising time.

6. Once the dough has risen, gently punch it down to release any air bubbles. Shape the dough into a loaf and place it into the greased long bread tin. If desired, sprinkle sesame seeds or poppy seeds on top.

7. Bake the bread in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

8. Remove the bread from the tin and let it cool on a wire rack before slicing and serving.

Similar Recipe Dishes:

1. Baguette: Baguette is a classic French bread that is traditionally baked in a long tin. It has a crispy crust and a soft, airy interior.

2. Pullman Bread: Pullman bread is baked in a special rectangular tin with a sliding lid, resulting in perfectly square-shaped loaves that are ideal for sandwiches.

3. Sandwich Loaf: A sandwich loaf is typically baked in a rectangular tin and made with a soft and tender dough, perfect for sandwiches or toast.

4. Zucchini Bread: Although not traditionally baked in a long bread tin, zucchini bread can also be made in this shape. It is a moist and flavorful quick bread containing grated zucchini.

Remember to experiment with different ingredients and techniques to personalize your baked goods. Baking in a long bread tin allows for a versatile and visually appealing loaf, perfect for sharing with family and friends. Enjoy your baking journey!



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