Explore variations · 12 →Jump to ingredients & method ↓

View

Measurements

White tin loaf

Name: White tin loaf
Yield: 1 loaf, about 16 slices
Cuisine: United Kingdom
Ingredients: 500 g Strong white bread flour; 325 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 50 g Unsalted butter Soft but not melted.; 10 g Oil for the bowl and tin Use a thin coating.; 15 g Flour for shaping Use only a light dusting.

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min, plus 5 min if the sides need firming
Cuisine / style: United Kingdom

United Kingdom · White bread

White tin loaf

A simple butter-enriched white loaf baked in a tin for even sandwich slices. Cool it fully before cutting.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Soft but not melted.
Handling	Oil for the bowl and tin	10 g	Use a thin coating.
Handling	Flour for shaping	15 g	Use only a light dusting.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 35–40 min, plus 5 min if the sides need firming

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Plan for: 325 min total; 30 min active

Method

01 · Mix and develop the dough
12–16 min
Use: Strong white bread flour; Fine salt; Instant dried yeast; Unsalted butter; Water
Mix the flour, salt and yeast. Rub in the soft butter, then add the water and bring everything together. Knead for 8–12 minutes by hand or with a dough hook.
Ready when: The dough is smooth, elastic and slightly tacky. If dry flour remains, work in a teaspoon of water at a time.
01 Mix KneadKnead until the dough is smooth and elastic.
02 · Let the dough rise
60–90 min
Use: Oil for the bowl and tin
Coat a bowl lightly with some of the handling oil, keeping the rest for the tin. Add the dough, cover and leave at about 24–26°C for 60–90 minutes.
Ready when: The dough is aerated and roughly doubled; allow longer in a cool kitchen.
02 BulkCover and let the dough roughly double.
03 · Shape and fill the loaf tin
5–8 min
Use: Oil for the bowl and tin; Flour for shaping
Grease a 23×13×8 cm loaf tin with the remaining handling oil. Lightly dust the worktop. Press the dough gently to release large bubbles, pat it into a rectangle and roll into a firm log about 21 cm long. Pinch the seam closed and place it underneath in the tin.
Ready when: The log sits evenly in the tin with no large trapped air pockets.
03 ShapePlace the sealed log seam-side down in the tin.
04 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at about 24–26°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
04 ProofLet the loaf expand close to the rim.
05 · Score and bake
35–45 min
Use:
Make one shallow lengthways cut along the top with a sharp blade. Bake for 35–40 minutes. Turn out carefully and check the sides and base; if they still feel soft or pale, return the loaf directly to the rack for another 5 minutes.
Ready when: The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
05 BakeMake one lengthways cut and bake until golden brown.
06 · Cool fully before slicing
90 min
Use:
Remove the loaf from its tin and cool on a rack for at least 90 minutes before slicing.
Ready when: The inside is no longer steaming and slices hold together without a gummy band.
06 CoolTurn out and cool fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix and develop the dough	The dough is smooth, elastic and slightly tacky. If dry flour remains, work in a teaspoon of water at a time.
Let the dough rise	The dough is aerated and roughly doubled; allow longer in a cool kitchen.
Shape and fill the loaf tin	The log sits evenly in the tin with no large trapped air pockets.
Proof and heat the oven	The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
Score and bake	The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
Cool fully before slicing	The inside is no longer steaming and slices hold together without a gummy band.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is stiff or cracks while shaping.	The flour absorbed more water than expected.	Work in a teaspoon of water at a time until soft.	Weigh ingredients and keep handling flour out of the mixing bowl.
A long gap appears under the top crust.	A large air pocket was trapped during shaping.	Slice and toast the loaf for use.	Press out large bubbles and roll a snug log with a sealed seam.
The lower crumb is gummy.	The loaf was underbaked or cut while hot.	If still whole and underbaked, return it to the oven; otherwise toast fully cooked slices.	Check the centre and allow the full cooling time.

Storage: Once completely cool, wrap and keep at room temperature for up to 3 days. Toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.; For an olive-oil loaf, replace the 50 g butter with 45 g mild olive oil and increase the dough water to 335 g. Mix the oil with the water, then follow the same shaping, baking and readiness cues. This makes a slightly softer dough.; For the wholemeal version, use the separately specified Wholemeal tin loaf recipe; its water amount and covered hydration rest are different.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A shortened rectangular white loaf and four thin slices on a board, with its empty loaf tin above. — A soft white tin loaf with four thin slices.

Recipe

White tin loaf

A simple butter-enriched white loaf baked in a tin for even sandwich slices. Cool it fully before cutting.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	325 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Soft but not melted.
Handling	Oil for the bowl and tin	10 g	Use a thin coating.
Handling	Flour for shaping	15 g	Use only a light dusting.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Or worktop for kneading	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
23×13×8 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Allow: 325 min total; 30 min active

How do I make it?

Mix and develop the dough
12–16 min
Mix the flour, salt and yeast. Rub in the soft butter, then add the water and bring everything together. Knead for 8–12 minutes by hand or with a dough hook.
Knead until the dough is smooth and elastic.
Ready when: The dough is smooth, elastic and slightly tacky. If dry flour remains, work in a teaspoon of water at a time.
Let the dough rise
60–90 min
Coat a bowl lightly with some of the handling oil, keeping the rest for the tin. Add the dough, cover and leave at about 24–26°C for 60–90 minutes.
Cover and let the dough roughly double.
Ready when: The dough is aerated and roughly doubled; allow longer in a cool kitchen.
Shape and fill the loaf tin
5–8 min
Grease a 23×13×8 cm loaf tin with the remaining handling oil. Lightly dust the worktop. Press the dough gently to release large bubbles, pat it into a rectangle and roll into a firm log about 21 cm long. Pinch the seam closed and place it underneath in the tin.
Place the sealed log seam-side down in the tin.
Ready when: The log sits evenly in the tin with no large trapped air pockets.
Proof and heat the oven
45–75 min
Cover loosely and leave at about 24–26°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Let the loaf expand close to the rim.
Ready when: The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.
Score and bake
35–45 min
Make one shallow lengthways cut along the top with a sharp blade. Bake for 35–40 minutes. Turn out carefully and check the sides and base; if they still feel soft or pale, return the loaf directly to the rack for another 5 minutes.
Make one lengthways cut and bake until golden brown.
Ready when: The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.
Cool fully before slicing
90 min
Remove the loaf from its tin and cool on a rack for at least 90 minutes before slicing.
Turn out and cool fully on a rack before slicing.
Ready when: The inside is no longer steaming and slices hold together without a gummy band.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is stiff or cracks while shaping.	The flour absorbed more water than expected.	Work in a teaspoon of water at a time until soft. Weigh ingredients and keep handling flour out of the mixing bowl.
A long gap appears under the top crust.	A large air pocket was trapped during shaping.	Slice and toast the loaf for use. Press out large bubbles and roll a snug log with a sealed seam.
The lower crumb is gummy.	The loaf was underbaked or cut while hot.	If still whole and underbaked, return it to the oven; otherwise toast fully cooked slices. Check the centre and allow the full cooling time.

Useful recipe notes

Storage: Once completely cool, wrap and keep at room temperature for up to 3 days. Toast older slices. Freeze sliced bread for up to 2 months and toast from frozen or thaw while wrapped.

For an olive-oil loaf, replace the 50 g butter with 45 g mild olive oil and increase the dough water to 335 g. Mix the oil with the water, then follow the same shaping, baking and readiness cues. This makes a slightly softer dough.

For the wholemeal version, use the separately specified Wholemeal tin loaf recipe; its water amount and covered hydration rest are different.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

White tin loaf at a glance

Makes: 1 loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min, plus 5 min if the sides need firming
Cuisine / style: United Kingdom
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	325 g	65%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	50 g	10%

Method

01 · Mix and develop the dough

02 · Let the dough rise

03 · Shape and fill the loaf tin

04 · Proof and heat the oven

05 · Score and bake

06 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Mix and develop the dough

Let the dough rise

Shape and fill the loaf tin

Proof and heat the oven

Score and bake

Cool fully before slicing

What can go wrong, and how can I fix it?

White tin loaf at a glance