White tin bread

  • 25 minutes
  • cooking icon 45 minutes
  • 1 hours 30 minutes


For 1 bread(s)

Wit brood 2kg NL

Flour for a white bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  1. Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Pour the water into the flour and mix well. Add the salt. Once the ingredients start to mix and the dough begins to form, the butter (or lard) can be added. Continue to knead it into a smooth dough.
  2. Roll the dough into a ball, cover with a kitchen towel and allow to rise in a warm place for 30 minutes.
  3. Press the dough ball flat with your hand. Press the dough into a square and fold the sides inward. Now turn it a quarter turn and again fold the sides inward. Now turn it over so that the seam is at the bottom. Place both hands around the ball of dough and as you rotate your hands, push the sides down. Do not lift your hand; the dough should be in contact with the work surface at all times. Now press the ball into an oblong shape.
  4. Grease the baking tin with some butter. Put the dough in it, cover with a kitchen towel and allow to rise for 60 minutes.
  5. Preheat the oven to 220°C. Bake the bread for 40 to 45 minutes. Remove from the oven, take out of the tin and allow to continue steaming on a wire rack.


  • A white tin bread is a basic bread. We bake it off in a baking tin. The ideal bread for the novice home baker.

  • For a good crispy crust, you can add some steam. To do this, put a bowl of pebbles in the oven. Let this heat along with it. Just after baking, pour half a teaspoon of water on the pebbles. Be careful not to get burnt by the steam.

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