This may be a bit strange but after what seems like ages I have finally managed to get my hands on a proper bread tin. As you will see from the pictures below they are a little bit different than the 'loaf' tins that are readily available in most supermarket stores or even specialist cooking shops. I used my ordinary white loaf recipe baking the dough for 25 minutes at 200 degrees then raised the temperature to 230 degrees for another 10 minutes. The results was a loaf that is nice and brown on top and doesn't seem to have gone soft when it has cooled down.
Basic White Dough
600g white bread flour
350ml warm water
1tsp salt
1tsp dried yeast
1tbsp vegatable fat
I use a bread machine to knead the dough and give it it's first rise, I then shape it as required (bread tin, freeform, rolls etc.) by using the bread machine I know it's going to be properly kneaded.
Still a bit pale but not too bad.
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