Toast baking dish 30 x 7 x 7 cm
With this professional toast baking dish, the toast also succeeds in its own oven. So he gets a nice soft crust and the typical shape. The dough does not stick to the mold, which can also be securely closed.
Product features
| Size | Length: 31.5 cm / Width: 8.8 cm / Height: 7.7 cm |
|---|---|
| Filling quantity | 500 g bread dough |
| Size of the final product | Length: 30 cm / Width: 7 cm / Height: 7 cm |
| Material | Sheet steel with aluminum coating |
| Application note | Grease before baking |
Toast baking dish 30 x 7 x 7 cm
In many Swiss households, toast is simply part of a proper breakfast. Nevertheless, toast is not exactly known as a high-quality and aromatic bread. Change that with this baking tin! Home-baked toast tastes much better than shop-bought bread and this English bread tin gives it the right look and practical shape.
Toast baking dish - Application
Delicious toast
We tend to use a lot of butter in our toast, which can cause the edges of the bread to curl inwards slightly after baking. If a nice square shape is important to you, you can reduce the amount of butter slightly.
160 g milk
15 g yeast
1 tsp maple syrup
5 g salt
35 g butter
300 g flour
Mix all the ingredients together except for the salt. After about 3 minutes, add the salt and knead for about 10 minutes at a slightly higher speed to form a smooth dough. Place the ball of dough in a lightly oiled bowl and leave to stand at room temperature for 30 minutes covered with dough plastic.
After proofing, place the dough on a floured work surface and briefly shape it into a long rectangle. To do this, press the edges into the middle of the loaf and roll it slightly. The piece of dough should be slightly longer than the baking tin you are using. Take the dough with both hands and lift it into the greased tin. The two ends should be folded down slightly. Now press firmly into the dough with your hands and fingers so that it is pressed nicely into the tin. Then close the mold and leave to rest for approx. 40 - 60 minutes. The dough should then have risen to about 1 cm below the edge. The toast is then baked at 200 °C for 40 minutes. Then take the toast out of the oven and shape the bread directly. If you leave the bread in the tin, condensation can form on the edges and the bread will bulge. The bread can be cooled on a rack and then toasted and eaten. You've never had such delicious toast before!