Mermaid Milk Loaf Tin

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Hard-anodised aluminium baking pan, specially for baking milk loaves. Recipe suggestions included.

The milk that goes into a milk loaf makes for extra light and fluffy bread, as well as adding extra calcium, and that's why we remember it being a nursery favourite. Why not have a go at baking this golden-brown loaf yourself with this specially designed sleeve? With a flattened base so it won’t roll over, ridges for slicing guidance, and a 'peep hole' that lets you see when the dough has risen, the tin is made from hard-anodised aluminium for a delicious, evenly-cooked loaf.

Recipe suggestions are included, and we think this will make for a lovely nostalgic treat.

Ref 13144

10cm Dia. x 25cm L. (4" x 10")

sorry, this is now sold out

Customer Reviews

Average customer review: 4 stars out of 5 based on 4 reviews.

Showing the first 3 reviews. See all reviews

Disappointed

by brenda palmer

I bought this last year at the full price. I make all my own bread. I love this tin but the catch broke the second time I used it. I would like to get a second one but it was a lot of money to have the catch break.

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Thank you for taking the time to write your review. I'm sorry to learn that the catch on the mermaid loaf tin had broken after a short time in use. I'll be in touch shortly to help.

does what it says on the tin!

by Linda

I purchased this (half price) after reading the other reviews. I used the recipe from my breadmaker for milk loaf and it has turned out brilliantly. Having a dairy intolerance, I have not tried the bread myself, but coming home from work the day after I make the loafs (3 so far), I find that it has all been eaten - no greater recommendation than that. The shape is great and the little peep hole ensures that you pop it in the oven when the dough has risen sufficiently. Word to the wise - don't panic if the catch seems loose when you put the dough in. As soon as the dough has risen, the catch tightens up.

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Grease and flour well!

by Joanna

First time I used it the bread stuck, but the second time I buttered and floured every millimetre of the insides and used a bit less dough - about 625 grams of white dough made with very strong flour and milk and it came out beautifully. I would suggest taking the bread out and popping it back in the oven for five minutes at the end to help the sides to brown too.

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