The Crown's white tin bread recipe

12th October 2017

Head Chef, James Finch, shares his recipe for The Crown's white tin bread.


1kg white strong bread flour

600ml warm water

1oz sugar

1oz salt

1oz yeast 


1. Place the flour, salt and sugar in a mixing bowl, keeping the salt separate in one corner of the bowl

2. Make sure the water is warm to the touch, not to hot otherwise it will kill the yeast when you add it

3. Add the yeast into the water and whisk in

4. Using a fork or a spoon mix in the water to the dry ingredients

5. Once the dough is starting to form, start using your hands to bring it together

6. Knead the dough for 15 mins (you could use a food mixer if you have one with the dough hock attachment - it makes it much easier)

7. Once the dough is kneaded, place it back in the bowl and cover with clingfilm. If your kitchen is cold, place in a airing cupboard and prove the dough for 1 hour

8. Knock back the dough with your hands and shape into loafs

9. Place the dough in buttered tins and prove for 20 mins until the bread rises above the tin, bake at 180 for 25 - 35 minutes. To get a strong crust add some water to the bottom off the oven during the cooking process 

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