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

A 100% whole grain loaf filled with soaked grains will weigh significantly more than a soft white bread that uses the same amount of flour, but the white bread will likely rise higher.

The tin sizes are on the "More Information" tab so you can get an idea of volume from that to compare to others.I would have thought that if you drained all the liquid from a tim of tomatoes there would hardly be any weight left? And for more essential baking kit, read our best brownie tins, best tart tins and best stand mixers summary. Quality of design features: many of the loaf tins tested come with additional features including intricate patterns, extended handles and silicone lips, so we assessed whether these additions added to the overall product. Made in the USA, they have an excellent food-safe, non-stick surface for easy release and easy washing up. As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx) and a 1lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches).

It’s 13cm wide and 23cm long, so ideal for loaf cakes with lots of filling, meaning you’ll get a great cross-section when sliced. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.Once baked, the two lips at either end of the tin were easy to grip while wearing oven gloves, making it easy to remove from the oven. 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. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. When you purchase from us, you can rest assured that you're getting a truly exceptional product that has been carefully crafted to meet your every need. Its reinforced superior Black Diamond non-stick coating is seven times stronger than other coatings preventing food from sticking for an effortless release and exceptional clean.

Hi, I made your Chocolate Orange Loaf Cake (Kitchen, p308) today and found that the mixture rises so much above my tin that it falls onto the bottom of my oven. Please beware the difference between internal and external measurements, since a protruding lip will affect measurements - try to ignore this when measuring. The sizing conventions and units for loaf pans are all over the place and I too wish there was just one unit used. A 900gm loaf of bread will start off with about 1200gms of dough (because the water tends to evaporate during proving and cooking).These heavy duty loaf tins have a double non stick coating ideal for making bread, meat loaf and fruit loaf. Ideal for starting off a new home, or replacing your old tins as they finally give up the ghost, they’re made from carbon steel to give you years and years of great service.

Despite the regular references to this particular recipe, however, the advice we give here applies to baking any cake. I have several that are different dimensions, some short and long others high and narrow, I have come across some recipe sites that mention measurements but the tins are wider at the top than the bottom so where do you measure them, others talk about a 1lb or 2lb tin how do I know ? There is a small chance that the cake batter has too much leavening in it (in the loaf cakes this is bicarbonate of soda/baking soda, which is very active), causing the cake to rise excessively in the oven and overflow from the tin. I've found some small tins that I guess are around the one-pound mark but I want to make larger loaves. If you haven’t got a loaf tin at all, but have a square cake tin or a round tin, the standard sizes are 7” (18cm), 8” (20cm) and 9” (23cm).Made from heavy gauge carbon steel, the durable and sturdy springform tin provides excellent heat conduction for even cooking results with a rolled edge at the top and bottom for added strength and rigidity. For even more inspiration for recipes that require a loaf tin, take a look at our best loaf cake recipes. We would suggest approximately 50 minutes for the 1lb loaf rather than the full hour for the 2lb loaf - perhaps check by sight and smell after 40 minutes to be sure. Contrary to popular myth, although a US Cup and a European Cup are different sizes, the difference is only about 1.