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Split Tin Loaf
Split Tin Loaf is a traditional British recipe for a classic white bread loaf where the top is split, hence the name. The full recipe is presented here and I hope you enjoy this classic British version of: Split Tin Loaf.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+130 minutes proving)
Makes:
1 loaf
Rating: 
Tags : Bread RecipesBritish Recipes
This is the classic loaf of bread. I got into baking this as standard loaves in South Africa (or at least where I live) are not that good. Yes, there are artisanal bakeries and larger supermarkets with specialist bakeries… they’re just not nearby here.
This bread might be considered a little ‘homely’ by some, but it’s the classic loaf for toasting and sandwich making. The flavour is also much better than any sore-bought bread. You can play with the flour blend to make brown bread, rye bread (or part rye) or whole grain. By adding seeds to the flour when you add the yeast you can also make this into a seeded loaf.
This style of bread is named after the slit made in the top, so that when baked the top of the loaf splits.
Traditionally the bread is made from fresh yeast, but here I also give the way of making creamed yeast from active, dried, yeast.
Ingredients:
15g (1/2 oz) fresh yeast (or 1 sachet active, dried, yeast)
500g (4 cups) strong white bread flour
2 tsp salt
300ml (1 ¼ cups) lukewarm water
60ml (1/4 cup) lukewarm milk
Method:
If using dried yeast, mix with ½ tsp sugar and ¼ cup of the water. Cover and set aside for 15 minutes, until frothy.
Mix the yeast with half the water in a jug then add the remaining water.
Sift together the flour and salt into a mixing bowl. Form a well in the centre, and pour in the yeast mixture.
Using your fingertips, mix a little of the flour into the yeast. Sprinkle a little more flour from the edges over the top of the yeast then cover with a damp cloth and set aside in a warm place for about 20 minutes, or until there are small bubbles on the surface of the yeast.
At this point add the milk and mix in the remaining flour into the liquid ingredients to form a dough. Turn the dough onto a floured work surface and knead for about 10 minutes, until smooth and elastic.
Form the dough into a ball, place in a lightly-oiled bowl then cover with oiled clingfilm (plastic wrap) and set aside in a warm place to rise for between 60 and 75 minutes, or until doubled in volume.
Knock the dough back then turn out onto a lightly-floured work surface. Roll or pat out into a rectangle the same length as your 900g (2 lb) loaf tin. Roll up lengthways and tuck the ends under the dough. Transfer to your greased loaf tin, sitting it with the seam side down. Cover with a damp cloth or clingfilm (plastic wrap) and set aside in a warm place for about 30 minutes, or until doubled in volume.
Using a sharp, greased, knife cut a slash in the loaf all the way down the centre of the loaf. Dust with flour and set aside to rise for 20 minutes.
In the meantime, pre-heat your oven to 230C (450F). Once risen, place the bread in the centre of the oven and bake for 15 minutes, before reducing the oven temperature to 200°C (400F). Continue baking for 25 minutes more, or until the bread is golden and sounds hollow when tapped on the base.
Turn out onto a wire rack to cool.
