Farmhouse “Spit Tin” Crusty Loaf – Today’s recipe for Farmhouse “Spit Tin” Crusty Loaf is one that my late mother used to make all the time
A Traditional Loaf of Bread Recipe
Today’s recipe for Farmhouse “Spit Tin” Crusty Loaf is one that my late mother used to make all the time.
She would set aside Monday as a baking day, and on that day she would bake loaves of bread, bread baps, cakes, biscuits and scones for the week ahead.
This is a classic white loaf of bread, baked in a loaf tin, with strong white flour, which is higher in protein than plain or self-raising flour, which is perfect for bread making.
This lovely crusty loaf makes amazing sandwiches, as well as toast, and lasts in the bread bin for 4 to 5 days.
The last time I made this loaf, I used it for a “new” old, vintage recipe, for Farmhouse Onion Toast, which was utterly sublime.
I also made ham sandwiches with it, with home-cooked Ninja Pressure Cooker Ham (Gammon). It slices well and is a great vehicle for all sorts of fillings.
Cheese on toast was also made with my last loaf; then one day, we just fancied bread and jam, so I served bread and butter with blackcurrant jam.
This bread freezes well – but is best frozen when sliced – place greaseproof paper in between each slice of bread, then place in a ziplock bag.
What’s in a name? Farmhouse bread usually means means a loaf of bread that is baked in a loaf tin, is crusty with a soft interior crumb.
“Split Tin” means a farmhouse style loaf of bread, that is scored deeply right down the middle before baking, this allows the dough to split and rise more when baked.
I hope you enjoy this simple white bread recipe – it’s a great “all rounder” and is scrumptious when served warm with butter, and a glass of milk, as I used to enjoy it when my mum made it! Karen
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Farmhouse “Spit Tin” Crusty Loaf Recipe
Farmhouse “Spit Tin” Crusty Loaf
Yield:
12 slices
Prep Time:
1 hour 10 minutes
Cook Time:
30 minutes
Total Time:
1 hour 40 minutes
Today’s recipe for Farmhouse “Spit Tin” Crusty Loaf is one that my late mother used to make all the time.
She would set aside Monday as a baking day, and on that day she would bake loaves of bread, bread baps, cakes, biscuits and scones for the week ahead.
This is a classic white loaf of bread, baked in a loaf tin, with strong white flour, which is higher in protein than plain or self-raising flour, which is perfect for bread making.
This lovely crusty loaf makes amazing sandwiches, as well as toast, and lasts in the bread bin for 4 to 5 days.
The last time I made this loaf, I used it for a “new” old, vintage recipe, for Farmhouse Onion Toast, which was utterly sublime.
I also made ham sandwiches with it, with home-cooked Ninja Pressure Cooker Ham (Gammon). It slices well and is a great vehicle for all sorts of fillings.
Cheese on toast was also made with my last loaf; then one day, we just fancied bread and jam, so I served bread and butter with blackcurrant jam.
This bread freezes well – but is best frozen when sliced – place greaseproof paper in between each slice of bread, then place in a ziplock bag.
What’s in a name? Farmhouse bread usually means means a loaf of bread that is baked in a loaf tin, is crusty with a soft interior crumb.
“Split Tin” means a farmhouse style loaf of bread, that is scored deeply right down the middle before baking, this allows the dough to split and rise more when baked.
I hope you enjoy this simple white bread recipe – it’s a great “all rounder” and is scrumptious when served warm with butter, and a glass of milk, as I used to enjoy it when my mum made it! Karen
Ingredients
- 675g (1 1/2lb) strong white bread flour
- 2 teaspoons salt
- 1 oz (25g) butter
- 1 X 7g fast action dried yeast, or ½ ounce fresh yeast mixed with tepid water
- 1 teaspoon sugar
- 3/4 pint (450ml) tepid water
- Flour for dusting
Instructions
- Put the flour into a large bowl. Add the salt and rub the butter into the flour to combine. Add the sugar and the dried yeast.
- Pour the tepid water (and fresh yeast mixed with the water if using) into the bowl and mix with your hands until all the ingredients are combined and you have a rough dough ball.
- Tip the dough on to a floured board or work surface and knead with the heel of your hand, turning all the time, until the dough is smooth and elastic and not sticky – about 10 minutes.
- Grease a 900g (2 lb) bread tin and shape the kneaded dough into an oblong – ease the dough into the greased bread tin; cover with an oiled plastic bag and place in a warm place until the dough has doubled in size, about 45 minutes to an hour.
- Pre-heat the oven to 220C/400F or Gas 7.
- Remove the loaf tin from the plastic bag, sprinkle some extra flour over the loaf, then take a sharp knife and make a deep cut right down the middle of the loaf.
- Place into the hot oven on the middle shelf, immediately turning the heat down to 200C, 400F, or gas 6.
- Bake the bread for 30 to 40 minutes, until golden brown. (To test to see if the loaf is ready, upturn and tap the base – it should sound hollow.)
Notes
To test to see if the loaf is ready, upturn and tap the base – it should sound hollow.
Use a variery of flours, such as white oatmeal bread flour and strong white bread flour.
50/50 white and wholemeal flour also makes a lovely loaf of bread.
For a dairy free version, omit the butter.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 84Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 355mgCarbohydrates 17gFiber 1gSugar 0gProtein 3g
