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Rest for 15–20 minutes covered with a tea towel. Lightly oil a 900g/2lb loaf tin with a neutral oil. Shape the dough to fit in your tin and place inside, covering the top with a tea towel.

900g (2lb) loaf tin, about 21.5cm x 11cm (8½ in x 4½ in) and 6cm (2½ in) deep, 1.2 litres (2 pints) capacity Preheat the oven to 180°C (160°C fan/350°F/gas 4). Grease the loaf tin and line ...

If you’re new to baking, a 900g loaf tin, muffin tray and (preferably two) 20cm sandwich tins will make a decent starter kit without breaking the bank. For seasoned bakers, or those that bake ...

You will need a 900g/2lb loaf tin to make this recipe. Mix the flours, yeast and salt in a very large bowl. Measure 350ml/12fl oz lukewarm water in a jug, then stir in the treacle and oil until ...

Lightly oil a 900g (2lb) loaf tin. Divide the dough into about 12 balls then roll each ball of dough flat on a floured surface and top it with chocolate hazelnut spread in an even layer.

Preheat the oven to 180C. Grease a 900g-loaf tin and line the base with greaseproof paper or baking parchment. In a bowl, sift the flour, cinnamon and baking powder together, then stir in the sugar.

Allow to soak up the liquid overnight. 2. Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl.

170g plain flour 1¼ tsp baking powder You can make this in a regular 900g loaf tin, as we do here, or, if you have them, nine mini-loaf tins (9cm x 6cm x 4cm) also work well. Preheat the oven ...

Once the fruit is plump and full of tea, preheat the oven to 150C/130C Fan/ Gas 3.5 and grease a 900g loaf tin with non-stick baking paper. Combine the flour, sugar and egg in a large mixing bowl ...