Basic White Bread (Split Tin) in The Bread Kitchen

This simple white bread recipe produces a tasty loaf of good texture for use to make both sandwiches and toast. Written recipe at www.thebreadkitchen.com/recipe...

[@walterwhite3018]

This lady is possibly, probably the best bread baker on KZbin. Excellent tutorials. We thank you titly. XXX

[@philiprotherham1292]

My go to loaf during lockdown. Makes a great loaf with everyday white flour a;d perfect result every time. Thanks Titli wherever you are. The family always smile and laugh when I play your videos.

[@donnaweeks1311]

You are missed on KZbin

[@brightpurpleviking]

I always doubted the importance of rolling up the dough before putting in the pan until I did one rolled and one not. The rolled dough rises SO much higher. Delicious looking recipe, Titli.

[@Thaneii]

Thank you, Titli, for another simple, yet wonderful bread recipe.

[@fairygirl69]

Rising the bread dough just a few minutes more after slashing it is an idea nobody has told me. I can't wait to try it!

[@goosyl1]

This turned out amazing. Great tutorials! Can't wait to make some more of your recipes.

[@grumpy_poo]

Thanks Titli, yet another great and very well demonstrated recipe..... I have now got my son hooked on your videos now and making bread with you....

[@CookingwithBeckyLam]

The loaf looks very delicious, fluff and one of my favorite bread!

[@robok]

You are simply amazing!

[@ginacable5376]

Love all your recipes.

[@mrssebastian5474]

Thanks Titli..I love all your recipe!!

[@krandall9266]

Hi Titli, I just love your recipe! It's SOOOO much better than the one that I have been using; and it's pretty basic to boot! Thank you so much for sharing it! :)

[@queenbee7855]

Its lovely looking loaf,u know something i have being trying all yr recipes nd all have turned out great.Thank u my dear Titli.

[@cherrylou9894]

Hi Titli,you really made me happy I have made your recipe and it turned out perfect! Thank you.You really made our day 😊!

[@ilovechildrenofbodom8900]

I’ve been making your stollen recipe for the past three years and it’s always a hit. You are missed. Hope all is well with you.

[@penelopepiper8342]

wow , what a beautiful loaf of bread

[@mariamojtabaee1436]

I am trying this today, my loaf is already on its las 30 min of baking!! looks lovely! i wish i could show you guys pics. anyway thank you for this recipe!! love love love your channel

[@JS-vt6rc]

Another great video. You are brilliant.

[@sangeetaursaaz]

Awesome! Can’t wait to try ❤️

[@LauraBellini]

Mmmmm, this looks delish ... er, delis .... Very GOOD! Have a wonderful day Titli, and thanks for all your wonderful videos. HUGGGGGGGs

[@_girl_3030]

Wow, Titli, you are so talented!!

[@uhavemooface]

That is a beautiful loaf. I can't wait to make this with my fiance she usually makes these loafs. Awesome.

[@Nusrich_06]

Thank you for your wonderful video tutorial!

[@paparpaulsma8045]

love your recipes. thanks

[@janetpaterson9338]

Papar Paulsma e

[@priscillaclark3205]

love your recipes and videos hope you do more this year 2016 thank you for your expertise.

[@wildheart5]

What a beautiful loaf of bread! I bet this tastes wonderful toasted.

[@notthinghan]

Hello, i'm from Brazil. I love your videos. Congratulations!!!

[@eynazain3934]

I love all your videos...tq

[@shawhit3462]

Great loaf of bread, thanks.

[@paxmule]

Nice! I appreciate the advice and video.

[@letsdrawshapeourimaginatio6251]

Lovely recipe

[@marie42ify]

Perfect white loaf Titli. Thank you :)

[@jellybean3731]

I made a smashing loaf thanks to your guidance, thank you very much Titli . I'll be tuning in regularly for seconds! ; )

[@jwwm2]

Love it. I'll make this soon. Thanks.

[@fernfaba]

John Strabismus How did it turn out?

[@Nannerchan]

We miss you.

[@Trytocookthis]

love love love

[@archielangley1816]

Hey Titli I really enjoy your vids could you advice me on the following 1. Will food Colouring kill the yeast

[@hamidehryan4799]

Yumy ,thanks for sharing this video

[@sakinaanwar126]

Excellent thank you

[@neetabhatnagar9779]

Great video, loved your clear and precise instructions! I get tired after 4-5 minutes and my other recipes did better when I used a stand mixer. Can we use a stand mixer here?

[@hb4898]

Thanks titli...mmmmmm love it

[@attempted9318]

Hi, first let me say i am very excited to have found your channel. im hoping you get this comment sooner than later as i am making this bread right now. my question is can this recipe be split up into two loaf pans, as the ones i have wouldnt accomidate the whole batch. and of they would, would the cook time be the same . thanks in advance. hoping to hwar from you soon.

[@kobyfransis11]

Great video What can i put beside milk So i can make it kosher

[@1000tastebuds]

Hi, Titli, I follow your recipes and try them out as much as I can. I came a cropper with the ‘split=tin loaf’. The hydration level would be 72% after addition of the milk. I decided not to flour the surface as you had suggested and the result was a sloppy dough. I did flour the surface before the 2nd proofing but not enough, I suppose. On making the slit in the dough after the 2nd proofing, it instantly sank and baking did not cause a sufficient rise. Could this be attributable to the fact that the hydration levels were quite high for white flour and flouring the work surface would have reduced the level? Please advise. Thank you

[@dipapatel4837]

Hi I want to know r u using active dry yeast in all recipes?

[@punkapple00]

Boy, I love that intro music.

[@shadman6167]

Hi, I tried your recipe for white bread and the outcome came out great ! Fluffy and soft ! But the bread tasted and smelled yeast even though i sticked to your recipe. What could have gone wrong to cause this ? Could it be because I left the yeast in the water for more than 10 min ? Thanks, Shad

[@mariamojtabaee1436]

1 1/4 cup luke warm water, 4 cups of flour,

[@geetasingh1590]

Long to learn to make bread.thanks titli

[@isaserrano]

Hello, i've seen you don't use oil in your bread recepie, i want to know for how long does the bread stays soft, i live in a very hot place so i don't know if i have to modify the ingredients because of it... Thank you!

[@briandavis4039]

I have been making bread on and off for a few months without success, but this is my best so far, i feel that it could be lighter, so what have i done wrong?. Everything was followed to the letter. But still happy with the out come. Practice makes perfect. Great recipes to follow once i master plain white bread

[@fairygirl69]

Hello, I'm no expert, but it's been my experience that if you want a lighter dough you need to look at how much flour and liquid you are using in relation to the climate you're making the dough in. Follow the recipe to the letter except for the flour. Slowly add the flour in increments. You may need more or less flour depending on how wet, dry, hot, or cold your atmosphere is. Also, you must make sure that you let your bread grow to twice it's size on the first and second rises. There really is no short cuts in this area that I know of. Another thought, are you using yeast that is still good? When you put the yeast in the warm not very hot bowl of water, it should look like the yeast in the video. If it does not, you need to buy some new yeast. BTW I always put my yeast in a plastic zip bag in the freezer so it will stay fresh longer I also buy the larger packages of SAF instant yeast in the States, I buy mine at a bulk store called Gordon Food Services. The last idea is, are you adding salt at the same time as the yeast? Because salt kills yeast. Add these two ingredients in separate stages. I hope that one of these ideas might help. If they don't, you're only out a small amount of baking supplies. Feel free to message me if you need help. Maybe we can brainstorm a solution together.

[@Annagramma-u7x]

can I make this with dried yeast please? I always used the dry stuff but have not used Milk before

[@tigereyemusic]

What kind of porridge do you eat?? :P Seriously though, lovely bread.

[@kristidockens4728]

what is your hearty white flour blend?

[@noseyparker2567]

Well I think you've certainly got your money's worth out of that scraper! Probably the best 99p you've ever spent lol.

[@TheBreadKitchen]

Nosey Parker Absolutely!

[@sadafmurtaza]

Hi! I don't have strong bread flour or bread flour , can I use simple white flour??

[@TheBreadKitchen]

Sadaf Murtaza Look on the flour packet for the protein content. If it is 12% or higher then you can use it.

[@parthajaya34]

Hi. My bread turns a bit dense always. I am using maida/ all purpose flour available in India. Cd u help me to get the soft bread like store bought one please. Tnx

[@ThursdayDog]

Can I use your basic white loaf and incorporate the Tang Zong method into the bread? I love your channel, so's my mom. You are a really good teacher! Thank you.

[@TheBreadKitchen]

ThursdayDog Yes, I'm sure you could.

[@ThursdayDog]

Will you also demonstrate the hokkaido milk bread too? Thank you

[@cuthbertcollingwood6755]

She can rise my Dough X

[@antonettelewis2255]

how long can this bread keep at room temperature

[@Cindyfromaz]

What size of loaf tin are you using? Looks rather short and high.

[@tinkabell39]

Cindyfromaz I checked on her site..she uses A tall loaf tin is good for this recipe. 20cm x 10cm x 10cm (8" x 4" x 4").

[@tinkabell39]

copy pasted it lol

[@KouluKoti]

followed your instructions, bread came out pluffy but yeast taste and smell was empowering which I don't like,what should I do to avoid that.....tks

[@ShalimarPerfume]

Wow that is really developing the gluten. Guess I cant do it with my big mixer huh? That is a nice loaf tin Titli, never seen tall tins in the stores here. Maybe I got to find a bakery supply place to get one of those, or a higher end place for kitchen utensils. Have to ask hubby when he comes home if he ever baked that type bread in the bakeries he has worked in. Looks something like a Scottish loaf what we call it here that you can purchase in bakeries and he worked at the butt n ben years ago.

[@TheBreadKitchen]

***** I bought mine off t'internet. It's called a sandwich tin or pullman tin.

[@ShalimarPerfume]

***** Yeah hubby seen those before and confirmed after work that type bread here in Canada called Scottish bread. Many years ago on one of his days off he took me on a field trip in downtown Toronto.he had to take bakery cookie sheets to be reglazed and we went to this commercial supply place that had all sorts of things.While he was dealing with cookie sheets, I took a look around and saw all sorts of wonderful things, all very expensive top line commercial stuff.Interesting about Pullmans tins developed to resemble the pullman coach cars on trains, which we all know is a Scots invention.

[@DeathBatBabe97]

Have you done mountain bread?

[@beyondthenature]

Salam, can I do the same with Gluten free flour ?

[@kamenkamenov1078]

nice split

[@materialgirl338]

Can you tell me if you use any dough conditioner or leicthein in your mixture? Do you have any good ideas for deep dish pizza dough here in the states they add corn meal to the flour and did you ever use "Crisco Shorting" in the flour?

[@TheBreadKitchen]

materialgirl338 I only ever add what you see in the video. I'm not a fan of conditioners or improvers. Check out my recipe for Chicago Deep Dish Pizza on my other channel.

[@CattleRancher863]

Howdy Titli. how many cups is equal to 16 ounces of flour? the only scale I have is in the barn and I don't want that thing in the kitchen, lol much obliged

[@TheBreadKitchen]

Mountain MawMaw One cup is 150 g which is about 5 oz (I think!)

[@paulamacrie7294]

Mrs. Doubtfire😉

[@jackiehiebert7064]

My bread tins are not as high as yours, will this still work? (They are old tins from my grandmother and about 3", I think.)

[@TheBreadKitchen]

Jackie Hiebert Yes, it will still work but the final shape will be slightly different

[@jackiehiebert7064]

***** Thank you. I did see, somewhere, perhaps Julia Child, a tin built up with a tin foil collar. Might try that. I am just a newbie to break-making and am becoming addicted. I did your Bloomer one and it was great. Thanks.

[@TheBreadKitchen]

Yes, you could use foil or baking paper to increase the effective size of the tin. Have a look at my video on Panettone to see it in action kzbin.info/www/bejne/gavFoWhmd9V9bas

[@jackiehiebert7064]

You are a genius. Thanks.

[@jackiehiebert7064]

We always buy panettone, now I will try making it.

[@ramibardi777]

I want to make this bread, but i have a question : Can i use Margarine or Vegetable Oil instead of Milk? Thanks

[@TheBreadKitchen]

Ramy Bardi If you don't want to add milk just use extra water.

[@ramibardi777]

***** the point is that i want to use your recipe as a base for making sandwich bread like the one i get here from the shops. I've read the ingredients list and it just have flour, yeast, water, vegetable oil and salt. I would like to get the same elastic and soft shape.

[@TheBreadKitchen]

So here's my suggestion: Instead of using the 4 tbsp of milk in my recipe, use 2 tbsp water + 2 tbsp vegetable oil.

[@ramibardi777]

***** Thank you :)

[@meas7489]

i did every thing you have mentioned to how to make the whole wheat loaf of bread , but something is missing you are not telling us, i made it and when it came to take the bread out to let it cool, half of it was stuck in the pan ...i was so upset, what could be the problem to avoid that to happen , should the pan be greased first ?

[@low3freq]

Titli sadly left KZbin and doesn't read comments so I wouldn't expect an answer from her personally.

[@ws2228]

She said lightly greased as she was putting dough in pan.

[@LiamForkes]

If you don't have a loaf tin, could you do this as a bloomer?

[@TheBreadKitchen]

LiamTheFork Yes you could :-)

[@LiamForkes]

***** It's essentially when you shape a loaf and put it onto a baking tray to bake as opposed to putting it in a tin. It's very oddly shaped but it's a brilliant alternative to tins (and for many loaves actually provides better results)!

[@GlendaMoore]

Thanks for the explanation, LiamTheFork!

[@krajackram]

sorry i made a mistake, i used 120 ml instead of 300 grams of water. forget my comment. still, it turned out well. thanks

[@myteutonics]

Dear Titli, in your video and on your website you say that the sponging or preferment improves texture and taste of the final bread and that "the longer you sponge the more the improvement", if I may quote. So, as I have all the time in the world to bake, I have a bit of a weird question: do you think I could let the dough sponge for 1 to 2 hours or even over night? Thank you once again for a very wonderfully easy to follow and uncomplicated and surely (as always with your recipes) very tasty recipe!

[@TheBreadKitchen]

Teutonics Sponging overnight is not uncommon. IN ciabatta, for example, you make a sponge (called a biga) and leave it overnight before continuing the next day.

[@myteutonics]

Thank you very much, dear Titli, for the quick answer. I fully trust your experience and will therefore definitely try sponging overnight.

[@myteutonics]

***** Dear Titli, I've just remembered that I've read about a similar technique to the biga for baguette bread - the poolish. I've already seen that you let your baguette preferment about 4 hours, but I'd also like to try prefermenting a poolish for a baguette overnight. Do you have by chance any experience with poolishes or prefermenting your own baguette dough over night? I read a great article about it at theweekendbakery, but I'm afraid I just can't figure out how much yeast to take or if I have to reduce the amout of yeast at all and all that talk about reducing yeast is pseudo-scientific tosh to sound professional. It would be greatly appreciated if you had any kind of suggestion how to go about this or knew if I could simply take your wonderful recipe for baguette and preferment it over night. Thank you very much for all your lovely recipes and videos.

[@myteutonics]

I have finally made this wonderful bread this morning and had the dough sponging overnight in the fridge. I really expected the yeast to be worn out a bit but when I took it out of the fridge the dough was frothy and fresh. I chose a white spelt flour with 12 % protein content. The result is an aromatic fine bread with a crispy crust and a small-pored crumb. Absolutely lovely. This will definitely become one of my "regulars".

[@PerryCS2]

Hey there :) I can't seem to find where I posted a while back so I thought I would just post here. You gave me a recipe a while back for a simple white loaf since I was having issues with the more complicated one. I've enjoyed it for the most part but for some reason I had to cut back on the water by 15g as the dough was always super tacky. I think the recipe was 500g of flour, 300g warm water, 1tsp salt, 1.5tsp yeast. Something like that.. I forget exactly. My problem is... It's wonderful the first day especially when it's warm out of the oven. But by the 2nd day it's already tougher. It's not pleasant to keep using day after day like D'Italiano bread which is what I buy whenever I can't be bothered making bread. Store bought bread is so soft, fluffy, and perfect. I'm still a novice when it comes to cooking and baking. Maybe its tougher because I use my bread machine. Here's how I do it... Dump 500g of flour (Robin Hood Bread Flour) into pan, reset my scale, dump 285g of water into pan, and add the last 2 ingredients. I immediately put the bread machine on DOUGH setting (1.5 hours). I remove the dough, lightly flour my cutting board and roll and stretch it. I do it similar to how I have seen you do it in your videos. I kinda pull from the edges of the ball into the center, flatten and keep doing that for about 7 min to stretch the dough. I now know what good dough feels like (not too tacky etc). I put it into my bread pan with the metal lid on (cat hair always floating around LOL), let it rise for about 40 min, I remove the lid as it gets near the top and just rest the lid on the pan in case it pushes up over the top. All together about 55-65 min depending on temp in my apartment. I preheat my oven to 350 I think it was. And put it in and it comes out nice. The next day it's already almost annoying to eat. It's not as fluffy as store bought stuff. I don't expect to get exactly store bought since I read online they use special bricks of yeast (2 week shelf life) and I think they let it proof or something longer. Is there something I can add to the bread to make it softer? Am I not letting it rise enough? My pan is a 9' Pullman Loaf from American Pans or something. When I cook it, I dont use the lid and for the first 20 min I just lightly tent the pan with aluminum foil. Any tips would be appreciated. Maybe homemade bread is supposed to be like this. My great great grandmother died when I was younger loooooong before I ever cared about cooking or paying attention to cooking so I don't remember how she did anything. I don't remember the bread being like how mine is but then again... she was a pro at everything she did and on a lousy 2 burner stove and crappy oven yet she mastered that ancient appliance! LOL. Thank you!!! Sorry for the length of this! I was going to msg you directly but thought... if I do it out here... others can read your responses and it might help them also if they are wondering about this. :)

[@TheBreadKitchen]

PCS Entertainment Store-bought bread is full of other stuff like "preservatives" and "improvers" which keep it fluffier for longer. You can buy bread improvers online. It might be worth you trying one if day-old fresh bread is "almost annoying to eat" :-)

[@PerryCS2]

***** Ah... maybe that's why... bummer... I wanted to make my own to eat healthier. Maybe putting in tiny amounts might help (it might last a tad longer and still be more healthy than store bought). I'll keep experimenting. I do enjoy cooking! Wish I had of started when I was younger and your videos have helped a lot. I'll also try different types of bread. In your original note you mentioned you mix yours with whole wheat and white to make something a little inbetween.. I only use white... I have many years of experimenting to go. I wish you lived close enough so I could give you money for a loaf and see how it compares to what I'm making! Could be the way I rise it, knead it etc affecting the consistency. There is a lady who makes home-made bread for sale about 30kilometers from here. Maybe next time I'll pop in and grab a loaf and see how it compares to what I'm making so I know if I'm doing something wrong. LOL. Thank you! Have a nice day!!! :) Always appreciate your videos and the ease at which you cook! Lots of experience!!!

[@krajackram]

Hi, half the dough soaked up the water and it was so dry i had to double the amount of water. why has this happened? Is Indian white flour different?

[@TheZiggyman01]

brilliant video. none of that american talk. straight to the point. love it!

[@letsdrawshapeourimaginatio6251]

Lovely recipe