Split Tin Bread

This recipe is simple to make two small tin loaves or one large depending of the bread tins you have.

Ingredients make 2 loaves

500 g strong bread flour

2 tsp salt (12g)

2 tsp sugar (10g)

1 sachet fast action dried yeast (7g)

2 tbsp olive oil

300 ml warm water

Method

Place flour, salt, sugar and yeast in a mixing bowl and mix evenly. Mix lukewarm water and oil in a jug. Add liquid to the flour mixture and combine to dough. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic. Place the dough back into the bowl and cover with cling wrap. Allow resting for 1 hour or until double in size. Turn the dough out on the work surface and divide into two equal pieces. Spray two loaf pans with cooking spray. Dust flour on the kitchen table and work the dough with flour into two round balls. Form each ball into an oval shape and place in the greased bread tins. Allow proofing for approx. 50 minutes. Preheat oven to 200ºC normal bake. Slightly cut the dough down the middle on top and bake in the oven for approx. 35 minutes. Remove bread from the tins and place loaves on a wire rack. Allow cooling for at least 15 minutes before cutting.

Note: You can also roll the dough in seeds such as sunflower, sesame or poppy seeds or wheat bran before placing in the tin.