All Allinson breads are batch baked in fours to create a delicious flavour and wonderfully soft texture.

This technique sees the loaves being baked in batches of fours in one large tin with their sides touching and allows the bread to rise at its own pace. Once baked and cooled, the loaves are gently separated to leave bread which not only tastes irresistibly moreish but has a beautifully soft texture as well.

This batch baking technique does mean Allinson loaves take longer to bake than standard tinned bread, but we believe that spending a little extra time and dedication is worth it when you taste the irresistible flavour of the batch loaf.

Nice to know:
Next time you have some Allinson bread have a look at the sides of the loaf. If both sides have no crusts then that’s a loaf from the middle of the batch. However, if one side has a crust and the other side has no crust then you know this loaf is from either end of the batch tin.