Cookery Feature - Loaf Tin Bakes

In this time of apartment living and shortage of storage space, coming up with a book of recipes that covers a wide range of options but only needs one main cooking utensil – a 2lb/900g loaf tin – to do some tasty but no-fuss comfort cooking is a great idea. First-time author Shane Smith - a pastry chef with over 25 years of experience working in some of Ireland's most celebrated pastry kitchens and a regular contributor to The Today Show on RTÉ One - runs an online cookery school and has over 90k followers on Instagram, so there will be a ready market for this collection. And far from being all about cakes, Loaf Tin Bakes covers everything from breads and cakes to chocolate desserts and frozen treats, plus seasonal and special occasion bakes and gluten-free and vegan options – all given with a good dollop of advice and tips on everything from selecting ingredients to troubleshooting.

* Loaf Tin Bakes by Shane Smith is published by Gill Books, price €22.99; available from the publisher and book shops.

SAMPLE RECIPES:

Brioche Loaf
With its glossy, dark-golden crust and scattering of pearl sugar, this brioche is as pretty as it is delicious. Soft, buttery and ever so slightly sweet, it’s the kind of loaf that makes your kitchen smell like a French boulangerie. Perfect toasted for breakfast, filled for a fancy sandwich or turned into the most indulgent bread pudding.

SERVES: 6
PREP: 20 MINS
PROVE: OVERNIGHT, PLUS 1 HOUR
BAKE: 25–30 MINS

200g plain flour
1 tbsp (15g) caster sugar
1½ tsp (5g) fast-action dried yeast
pinch of salt
3 tbsp (45ml) milk, warmed
2 medium eggs
75g unsalted butter, soft
DECORATION
1 egg, lightly beaten, for egg wash
2 tbsp pearl sugar

In a mixing bowl, stir together the flour, sugar, yeast and salt.
Pour in the warm milk, and add the eggs and butter. If you’ve got a stand mixer with a dough hook, let it work its magic on medium speed for 5–6 minutes, until you have a lovely, smooth dough. Prefer the hands-on approach? Grab a wooden spoon and give it about 10 minutes of mixing until the dough feels silky and elastic.
Pop the dough into a lightly greased bowl, cover with a tea towel and tuck it into the fridge overnight to slowly rise and develop its flavour.
The next day, line a 2lb loaf tin with parchment or a paper liner, then divide the dough into 6 equal balls and arrange them snugly in the tin in two rows of three. (Alternatively, instead of shaping into balls, gently roll and shape all the brioche dough into one big loaf that fits nicely in your prepared tin, smooth on top and tucked in at the sides – it will taste just as buttery and delicious.)
Cover and let the dough prove in a warm spot until doubled in size - this can take up to an hour, so now’s the time to put the kettle on.
When it’s beautifully puffed, preheat the oven to 200°C (180°C fan).
Brush the loaf gently with egg wash, sprinkle over some pearl sugar for sparkle and bake for 25–30 minutes, until golden brown and irresistible.
Lift it out of the tin carefully, peel off the paper liner and let it cool completely on a wire rack (if you can wait that long).

Blueberry Cheesecake Loaf
Sweet, tangy and a little indulgent, this lemon blueberry cheesecake loaf is a treat you’ll want to bake again and again. It’s bright, fresh and full of flavour – everything you want in a cake. The sponge is bright and zesty, topped with a creamy cheesecake swirl and extra blueberries. Perfect for afternoon tea or dressed up as a dessert.

SERVES: 8–10
PREP: 20 MINS
BAKE: 65–70 MINS

200g unsalted butter, soft
180g caster sugar
3 medium eggs
zest of 1 lemon
1 tsp vanilla extract
230g plain flour, plus 1 tbsp to coat the berries
1 tsp baking powder
pinch of salt
200g fresh blueberries

CHEESECAKE TOPPING
165g full-fat cream cheese
½ tsp vanilla extract
1 tbsp (10g) icing sugar
30g fresh blueberries
sprigs of mint, to garnish

Preheat your oven to 180°C (160°C fan) and line a 2lb loaf tin with parchment or a paper liner.
In a medium-sized mixing bowl, using a hand mixer, beat the butter and sugar together until soft and pale, the perfect creamy base for your loaf.
Add the eggs one at a time, mixing well after each addition to keep things silky smooth, then stir in the fresh lemon zest and fragrant vanilla.
Sift in the flour, baking powder and salt, then mix until just combined for a light, tender crumb.
Toss 200g of the blueberries in a tablespoon of flour to keep them from sinking, then gently fold them into the batter.
Spoon the mixture into your prepared tin, smooth the top and bake for 65–70 minutes, or until a skewer poked into the centre comes out clean.
Once baked, let the loaf rest in the tin for 10 minutes before turning it out onto a wire rack. Remove the paper liner and allow to cool completely.
While the loaf is cooling, mix together the cheesecake topping ingredients until smooth, then pop in the fridge to chill.
Spread the creamy cheesecake topping over the cooled loaf, pile on the remaining blueberries and finish with a few sprigs of mint for that fresh-from-the-bakery look.
*Top Tip: Swap the blueberries for fresh raspberries and lemon zest for orange for a tangy twist – they work beautifully in this recipe too.

Gluten-Free Chocolate Strawberry Fudge Cake
Chocolate and strawberries were made for each other, and this gluten-free fudge cake proves it. Moist, rich and berry-topped, it’s my favourite gluten-free chocolate cake recipe. It bakes beautifully as a loaf, making it my trusted go-to when I want something both luxurious and versatile.

SERVES: 8–10
PREP: 20 MINS
BAKE: 50–55 MINS

150ml milk
110ml neutral oil (e.g. vegetable/sunflower)
2 medium eggs
80g soft brown sugar
80g caster sugar
70g natural yoghurt
1 tsp vanilla extract
170g gluten-free plain flour
3 tbsp (24g) unsweetened cocoa powder
¾ tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
BUTTERCREAM
1 quantity whipped vanilla buttercream (see below)
2 tbsp (16g) unsweetened cocoa powder
DECORATION
4–5 fresh strawberries
edible flowers (optional)

Preheat your oven to 170°C (150°C fan) and line a 2lb loaf tin with parchment or a paper liner.
In a mixing bowl, whisk together the milk, oil, eggs, both sugars, yoghurt and vanilla.
Sieve in the gluten-free flour, cocoa, baking powder, bicarbonate of soda and salt, then stir to create a smooth batter.
Pour the mixture into the prepared tin and bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
Once baked, leave the cake to rest in the tin for 10 minutes before carefully turning it out onto a wire rack. Peel off the paper liner and allow to cool fully.
Make the buttercream, then sieve in the cocoa powder and beat well until smooth and chocolatey.
Spread the buttercream generously over the cooled loaf cake and decorate with edible flowers and sweet in-season strawberries for a fresh, fruity finish.
Top Tip: For an extra hit of indulgence, drizzle melted dark chocolate over the strawberries once they’re on the cake.

Whipped Vanilla Buttercream
My whipped vanilla buttercream is a classic American-style buttercream, probably the easiest (and most popular) one to make. It’s smooth, sweet and perfect for sandwiching sponges, covering cakes or topping cupcakes. The secret? Time is your friend. Beat it for 8–10 minutes and you’ll get the lightest, fluffiest buttercream ever.
COVERS: 1 LOAF CAKE
PREP: 10 MINS
100g unsalted butter, soft
½ tsp vanilla extract
pinch of salt
100g icing sugar, sifted
Into the bowl of your stand mixer, fitted with the paddle attachment, add the soft butter, vanilla and salt.
Beat for 3 to 4 minutes until the butter is soft and pale in colour. Don’t forget to scrape down the sides as you go.
Add in the icing sugar and continue mixing on full speed, scraping down at intervals, for a further 5–6 minutes until the buttercream is really pale, fluffy and creamy.
Your buttercream is now ready to use, perfect for decorating loaf cakes, spreading over traybakes, piping onto cupcakes or swirling generously over brownies.
For more variations, you can fold in fruit purées for a fruity twist, add espresso powder for a coffee kick or mix in melted chocolate for extra richness.