Jamie Oliver Loaf Tin, 1 lb (1 litre) - Non-stick, carbon steel rectangle loaf pan for baking, 19 cm x 11.5 cm x 9 cm (7.5 in x 4.5 in x 3.5 in), in atlantic green

Product Information

For even more inspiration for recipes that require a loaf tin, take a look at our best loaf cake recipes.

A 900gm loaf of bread will start off with about 1200gms of dough (because the water tends to evaporate during proving and cooking). However, my 500g flour mix, with 285g of water, 150g of 100% starter and 8g salt, sort-of worked in this tin but upping the percentages to achieve 550g of flour as you have done would probably fill the tin better. Despite the smaller dimensions of the 1lb tin, the depth and density of your 1lb loaf made with half the mixture will not be that dissimilar to that of the 2lb loaf. The coating, with specially formulated ProCook Ultra BK double layer non-stick, is designed for easy turning out of all cakes. The sizing conventions and units for loaf pans are all over the place and I too wish there was just one unit used.

To find out more about how testing appliances and tools is done at olive, head over to our how we test page. The weight of the loaf will depend on the type of bread you’re making too: “Within yeasted breads, density will play a role when determining pan size. If you have smaller (450g/1 lb) tins then it would be better to divide the batter between two tins and bake for a slightly shorter time (start checking the cake after 30 minutes and bake until it feels just firm on top, but a cake tester/skewer/toothpick should come out with some damp crumbs clinging on rather than completely clean). do I fill the tin with dry flour and weigh the flour, I think the simplest answer would be using the volume of the tin ie fill to the top with water and if it's, say, 38 fluid ounces then that would need 1lb of flour (plus the water yeast etc) or whatever . And if you’re not in the mood for bread don’t worry, loaf pans are great for polenta cakes, small-batch bars, and meatloaf.

Not the cheapest tins about but my oldest ones are now over a year old and have seen 5-days a week usage with no signs of any damage/wear, etc. The tin sizes are on the "More Information" tab so you can get an idea of volume from that to compare to others. They have recently redesigned the label and it now states "Net Weight 565 g", "Drained Weight 315 g". Manufactured from heavy duty commercial weight 1mm steel, with a double non-stick coating, this loaf pan forms part of the MasterClass award winning collection that guarantees many years of satisfying cooking and baking.The bicarbonate of soda should be measured with a proper set of measuring spoons (1 teaspoon = 5 mls and 1/2 teaspoon = 2. Specially developed with Mary Berry, the ‘Queen of Cakes’, this range covers all the standard sizes of cake tin that we all use again and again. The coating is applied using the best methods and the finest state of the art non-stick spray coating facilities, meaning a continuous and stable coating is used, so each batch is the same. We tested these 2lb loaf tins using olive’s delicious Amalfi lemon loaf cake recipe, but loaf tins are endlessly versatile and can be used to make a whole range of sweet, savoury, hot and cold foods.

There are a few care instructions that we'd like to make you aware of, to ensure your bakeware remains in the best possible condition. Once it starts to look and smell cooked, you can carefully and gently open the oven door to avoid a sudden influx of cold air and test your cake with a skewer. They do vary quite a bit from brand to brand but this should help you understand what you have got if you have one already. Contrary to popular myth, although a US Cup and a European Cup are different sizes, the difference is only about 1.ProCook is dedicated to supporting our long-term charity partner's mission to inspire action to reduce single use plastics. Having had a look at the tins, the two-pound tin looks about right and the one-pound tins maybe a little too small. The browning around the outside of the cake needed to be consistent in colour with no warm or cool patches. A loaf of bread will often rise a couple of inches above the top of the pan, whereas cake mix would flood all over the oven if that were to happen.