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White tin loaf

White tin loaf, photographed for Pinch of Mint

By Tom · Updated

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  • About 2 hours 35 min
  • Takes a bit of care

If you have never made bread before, but are wanting to give it a try, this is the perfect recipe for you. It is so simple you'll never want to buy shop-bought bread again. We have all heard of the sourdough hype in recent years but although it is and extremely fun to make, we don't always have the time to make sourdough.

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The recipe

White tin loaf

If you have never made bread before, but are wanting to give it a try, this is the perfect recipe for you.

  • 15 min prep
  • 1 hour 36 min cooking
  • 44 min hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

To make one loaf

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Place flour (500 g) and salt (1 tsp) into a mixing bowl.

  2. Step 2

    Add the yeast (7 g) and sugar (1 tsp) (if using) to 300ml of tepid water (300 ml) and leave the yeast to activate for 5 minutes. The sugar will give something for the yeast to feed on and results in the yeast becoming active a little bit quicker.

  3. Step 3

    Next, add the yeast (7 g) mixture to the flour (500 g) and salt (1 tsp). Mix together to form a dough.

  4. Step 4

    Tip the dough onto a floured work surface and knead for 5-10 minutes until the dough becomes smooth and stretchy with a slight shine to it.

  5. Step 5

    Place the dough into a mixing bowl and cover with a damp tea towel or cling film. Leave to rise until it has doubled in size. This will take roughly 1 hour.

  6. Step 6

    Tip out onto a floured worktop and knead for 1 minute. Mould the dough into an oval, rugby ball shape and place into a loaf tin lined with parchment paper.

  7. Step 7

    Cover with a damp tea towel and leave to rise for a further 40 minutes.

  8. Step 8

    Bake in a preheated oven at 210°C for 15 minutes and then reduce the heat to 190°C for a further 25 minutes. The bread is cooked when you tap the bottom and it sounds hollow.

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Questions people ask

How long does white tin loaf take?

About 2 hours 35 min from start to finish: 15 min of prep, 1 hour 36 min of cooking, and 44 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegan?

Yes, as written. Check the labels on anything shop-bought, which is where animal products tend to hide.