Bread tins

reallylost

Hi

I have been making fresh bread and rolls for the last couple of months (in the Kenwood) and think I have got the recipe just how we like it. :cool:

The only problem I am having is the height of my loaves. I have a few 2lb tins and have recently got a 3lb one but they are all the same depth....2-3 inches, not deep enough for a proper sandwich.

Does anyone know where I could buy a couple of tins that are 4 inches deep or more?
I have tried a couple of online professional firms but they only sell them in "straps" of 4 or more, so they wont fit in my oven.

Hope someone can help.
Thanks S

Swan_2

is that a Kenwood Chef you're using? or a Kenwood breadmaker?

I've got some traditional/old-fashioned bread tins, the sides of them are 3 1/2" high, I've never seen any deeper than that, but the bread rises in a domed shape above the edge, which gives enough height for sandwiches

I used to use home brew beer tins to make round loaves, I'm trying to think of something you could improvise with :think:

grannigrunt

You need the ones that are used in the baking industry. Have you looked on e-bay. I used to have 2 that my grandma gave me and they were very deep and heavy and in a mad moment I made them into planters........I wish I still had them.

reallylost

Thanks for the replies.

I will have a look on ebay...cant believe I didnt think of that!

And I use a Chef for the mixing, I dont like breadmakers...dont know why just my preference.

Swan_2

reallylost wrote: »

Thanks for the replies.

I will have a look on ebay...cant believe I didnt think of that!

And I use a Chef for the mixing, I dont like breadmakers...dont know why just my preference.

I got my traditional tins on ebay to replace my treasured well-seasoned vintage ones that rusted in storage
you'll most likely find something suitable there

I was wondering about the bread maker as the loaf they produce is a good sandwich shape, I thought you might have been using one on the dough setting & baking in the oven

hope you find tins you like

Justamum

These are probably what you are looking for http://www.lakeland.co.uk/p13645/My-Kitchen-Loaf-Tins

Darren_G

reallylost wrote: »

Hi

I have been making fresh bread and rolls for the last couple of months (in the Kenwood) and think I have got the recipe just how we like it. :cool:

The only problem I am having is the height of my loaves. I have a few 2lb tins and have recently got a 3lb one but they are all the same depth....2-3 inches, not deep enough for a proper sandwich.

Does anyone know where I could buy a couple of tins that are 4 inches deep or more?
I have tried a couple of online professional firms but they only sell them in "straps" of 4 or more, so they wont fit in my oven.

Hope someone can help.
Thanks S

It will be the overall dimensions of the tin that will dictate whether a loaf will make a 'proper' sandwich.

I searched for - and bought - countless '2lb' loaf tins and every one was different.. I now use an older version of these (bit dearer now, I got the older non stick versions a bit cheaper, but look for a tin with the same dimensions) and they are perfect for pack up sandwiches, toast, whatever. The height of these tins is only 3 inches, but the resulting loaf comes out nearer 6" when allowing for oven spring. The slices only just nicely fit in the toaster, and compare size wise to bought loaves.

LJM

ebay or amazon even lakeland may have them,i have my grans old ones

rachbc

ok I'm going to ask a really dumb question about bread tins - when it says 2lb tin - is that a dough made with 2lb of flour, 2lb of dough or a 2lb loaf once baked?

Swan_2

rachbc wrote: »

ok I'm going to ask a really dumb question about bread tins - when it says 2lb tin - is that a dough made with 2lb of flour, 2lb of dough or a 2lb loaf once baked?

good question, I've never really understood it myself :think:

I used to make 6 x '2lb' loaves at a time & I'd use 2 bags of flour, so a dough made with around 1lb flour would make a nicely sized & shaped loaf in a 2lb tin

I've never thought to weigh the dough/bread before or after baking, maybe that's where the answer lies?

rachbc

see I make a bag of flour at a time, weight out 2lb of dough for a loaf and make the rest into rolls for lunches but have no idea if this is 'right'