White Flour Sandwich Bread(4) cylindrical shaped

Finally, after a long gap I am baking!!!

I love baking or doing new experiments in my kitchen. But sometimes a phase comes in life when you don’t want to do anything. You simply want to leave everything and disappear somewhere. Sounds hilarious, but I was wishing that I should be kidnapped ๐Ÿ˜.

Not sure if this thought was hilarious or weird ๐Ÿ™†.

Around one month back I had gone to my favorite shop in a ‘Baking institute’ in Bangalore to buy brown sugar for chocolate cookies. Unfortunately brown sugar was not available there too but I found some new bread tins and without giving a second thought I bought them. My husband Manish was puzzled with my obsession for bread tins.

According to him ‘it’s the same bread you are going to bake in this tin also, then what difference does it make?’

I did not argue. I didn’tย  want to justify myselfย  for my collection of bread tins. No one can understand that glow in your eyes the moment you see a different type of tin. And most importantly, I don’t buy costly branded stuff here. “Go local” is my motto.

You can check this place through their website


I am posting another link and complete address of this shop also. It is an Institute of baking and cake art, and within their premises they have this shop, probably for the convenience of their students.

46/3, Mission road โ€“ Double road junction, Above Noble stores, Bangalore – 560027, Mission Road, Bangalore, 560027, Karnataka


The shop also had triangle shaped bread tins, but they were too big in size,so I didn’t buy, although I was very tempted to buy them.

Shopping was over and I was excited to use those tins. But somehow, as I mentioned before, I had completely lost interest. Every morning I used to plan to bake this and that but ended up not doing anything; strange!

Slowly I prepared myself to come out of this phase and last week, one whole day all I did was bake cookies and breads.

This was such a good and productive day – cookies were perfect and breads were wonderful!! I felt so good and excited for trying some new things…..!

Now let’s talk about this bread. One day while surfing on Google I found the image of cylindrical shaped bread. I liked it a lot. After reading about it I found that it’s an old style of bread baking.

Old style??? Are you kidding, it looks so wonderful.


That’s why the moment I saw this type of bread mould in the shop, without thinking I purchased. They had plain cylindrical tins also but because of the stripes effects I preferred to buy this one.


I loved the picture perfect cylindrical log of bread and those cute round circles of bread slices….



Do you still think that I need to justify my shopping!


Come, let’s bake this bread!!

If this is your first bread baking experience or you have some doubts regarding bread baking, I have given some tips in a separate post to help youย  with your doubts. Go through this whole post,ย Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe) ย but still if you have any doubts feel free to ask.

Measurements for bread tin

11 inch length
3 inch diameter

Ingredients :
All purpose flour(Maida ) 2 +1/2 cups
Milk powder 1/8 cup
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 3 /4 tsp
Oil/butter 1+1/2 tbsp
Water 1 cup minus 1 tbsp (should be slightly warmer than lukewarm but not hot)

Rest of the ingredients should be on the room temperature.

My 1 cup is 250 ml

Process :

Take all dry ingredients in a big vessel so that kneading is easy.


Collect all these ingredients in shape of a rough dough with the help of water. Don’t use entire quantity of water in this step.


Now keep adding water in small quantity along with oil/butter and knead the dough for 15 minutes or till it gets elasticity.


Transfer this smooth dough into a big size oil greased bowl. Apply some oil on top of the dough, cling wrap the bowl and keep it in a warm place for first proofing.


In between, keep baking tin ready by greasing it with oil/butter. Remember to grease both the bottom and lid sides.


After first proofing, take out the dough on clean and oil greased kitchen counter and punch it lightly.



Collect the dough together, knead it very lightly to make it smooth and spread it as per the size of baking pan.


From the top, start rolling it tightly and prepare a log.


Don’t let the edges be loose – seam them by pinching nicely.


Keep this seam side down and gently place this log in the baking tin.


Apply some oil/melted butter on top of the log to avoid it drying and close the tin for second proofing.



Just 10 minutes before second proofing time is getting over, preheat oven at 180/185 degrees.

Second proofing will be over in 20-30 minutes.


Brush up the log with milk, close the lidย  and bake it at 180/185 degrees for 40-50 minutes or till the log gets beautiful brown colour.


Isn’t this a gorgeous bake!!!


Take out this beautiful cylindrical loaf of bread, apply butter all over it(I forgot)ย  and let it cool down completely on cooling rack. You can slice it once bread cools down completely but for the best results, cling wrap it with 3-4 layers, keep it in the fridge for 3-4 hours and then slice it with a serrated knife.



You will be dancing with joy seeing your neat, pretty, cute bread coins!!!




Story of these beautiful bread slices doesn’t end here…….

soon it will be followed by the post of whole wheat flour cylindrical bread version….

till then try this all purpose flour bread. White flour boosts a lot of confidence in your baking journey.


If you liked this post, I would love to hear from youย  in the comments and if you are trying this recipe,please share your experience with us. Your experience might be a lot useful for others!


Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

54 thoughts on “White Flour Sandwich Bread(4) cylindrical shaped

  1. Lovely bake Deeksha…Looks yum and more interesting to try in this tin..
    Will give a try soon๐Ÿ’•

  2. Omg, its so beautiful. Will give it a try soon. And yes after seeing this beauty you don’t have to justify the purchase ๐Ÿ˜Š

  3. Hi,
    The bread looks so beautiful …will definitely try this ..one query can u tell the quantity in grams… as the cup size differs .
    Thank u for sharing the recipe.

    1. Thanks a lot Nidhi!! Any kind of homebaked fresh bread is always welcome but you are right, circular shaped slices bring beautiful smile at breakfast table โ˜บ๏ธ

    1. Thanks a lot Moni. I have purchased from a local store and they have courier services also. I have given complete details. But still you can check on Amazon…. it might be slightly costly there.

  4. I could very well understand your obsessions with baking tins, I do like this cylindrical tin. ๐Ÿ™‚ This bread looks so beautiful & unique!

      1. Hi Mokshita,
        Thanks a lot ๐Ÿ˜Š
        People do yeast free bread with baking soda but texture is completely different. You can try curd for fermentation, but it might turn the bread sour with 2-3 hours of fermentation process.

  5. Amazing outlook, would love to buy one and try … I was looking for the same since long. Thank you so much for sharing.
    The recipe too looks good, will definitely try
    Do you make gluten free breads ?

    1. Soma, you are most welcome and thank you very much for visiting the blog. Will be looking forward for your feedback โ˜บ๏ธ I am planning to write some gluten free posts soon..

      1. Hi Deeksha… Do we need to close the pan while baking in the oven or open and keep it in the oven? Can you tell me the flour measurement of same recipe in gms? If i add in cup do we need to level the flour as we do in cake baking?

      2. Hi Sangeetha, if you have same pan like the one I have used here, you have to close it while baking. I have used 250 ml cup, and yes while measuring we need to level the flour . This rule applies to all types of baking stuff.

    2. Hi deeksha… I have this cylindrical tin of size 8 inch by 4inch diameter. How much flour in gms can i use to bake in this pan? Should we keep the pan closed during second proofing?

      1. Hi Sangi, you have to do a few trials with your size of bread tin. I guess slightly less than 2 cups of flour should be ok, but still you try once and see if you need to reduce or increase the flour.
        You can check Google for Conversion table for cups to gms.

  6. Hi deeksha.. thanks for this lovely post for the bread .. it is a treat to the eyes ๐Ÿ˜๐Ÿ˜ and I am sure it would be for the tongue also ๐Ÿ˜Š I have a quick question , how and where do you store this bread after cutting ? I did try my hands on bread a few weeks ago but, on storage it tends to become a little hard and is not as soft as the store bought ones โ˜น๏ธ Could you tell me where could I have gone wrong ? My yeast always proofs up beautifully ๐Ÿ˜๐Ÿ˜

    1. Thank you very much Asha for visiting the blog. After slicing the loaf, you have to give 3-4 layers of cling wrap and keep it in the fridge. It will be soft. I always do this and bread is never hard.

    1. Thank you very much Nora. You are lucky to get these kind of loaves, here I have not seen this shaped bread on bakery shelves, so thought of baking myself โ˜บ๏ธโ˜บ๏ธ

    1. Michelle, my personal experience is that we only have to motivate ourselves because that’s the only thing that works during such phase. By God’s grace my family is very supportive but still these phases are there. With family responsibilities we are stuck in the house. So sometimes we need to push ourselves slightly more and it works!!!
      Thank you so much for your wonderful appreciation, means a lot ๐Ÿ˜˜๐Ÿ˜˜

    1. You are always welcome๐Ÿ˜Š
      I couldn’t agree more Oscar, bread brings joy in all seasons and with all age groups. So many memories with varieties of bread dishes in our school lunch box!!

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