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 ūüėĀ.

Not sure if this thought was hilarious or weird ūüôÜ.

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’t¬† want to justify myself¬† 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

http://bakersmart.co

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 ‚Äď Double road junction, Above Noble stores, Bangalore – 560027, Mission Road, Bangalore, 560027, Karnataka

Home

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.

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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.

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

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

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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 you  with your doubts. Go through this whole post, Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)  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.

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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.

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

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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.

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

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

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

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

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

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

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

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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.

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Brush up the log with milk, close the lid  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!!!

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Take out this beautiful cylindrical loaf of bread, apply butter all over it(I forgot)  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.

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

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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.

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If you liked this post, I would love to hear from you  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!

 

Wheat flour Sandwich bread (2)

Remember my post forWhite Sandwich Bread(2)  I had mentioned that I had bought local made bread tins for getting square bread slices rather than buying expensive branded tins. Again I  used the same local made bread tin, but this one is slightly different than the previously used. This tin has tight lid and is slightly bigger. Because of tight lid you can get very neat edges in your bread.

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Initially I had baked all purpose flour bread with 3+1/2 cups of flour in this tin. Loaf came out perfect, so I tried wheat flour sandwich bread with the same amount of flour.

Bread was really good.

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Beautiful slices and very soft bread.

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But neat edges were missing!!

 

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I realized my mistake!

Wheat flour doesn’t rise as much as all purpose flour, so to achieve neat edges I have to increase the flour quantity.

So I used 4 cups of wheat flour and voila!!¬† I got what I was looking for ….!

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If you are new in bread baking and planning to buy bread tin, I will suggest you to buy tin with the lid. If you are interested to bake a loaf without lid and want to witness the beauty of  bread rising in your oven, just remove the lid and use this tin. And if you want to try neat edges in your bread, then also use this tin with its cover.

Ingredients :

Wheat flour               4 cups
Milk powder             4 tbsp
Salt                             1 +1/2 tsp
Sugar                         3 tbsp
Instant active yeast 1 +1/2 tsp
Oil/butter                 4 tbsp
Water/Milk              2 cups+ 2 to 4 tbsp (reduce or increase as per the absorbing quality of flour) slightly warmer than lukewarm.

Bread tin size :  width: 10 inch   height: 3 inch   depth 4 inch

Tips :

1. All ingredients should be on room temperature except water.

2. Instead of water, milk can be used to knead the dough. Or can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes.

5. Wheat flour dough is slightly delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it and bring it back together to roll the log.

6. If using dry active yeast take 2+1/4 tsp.

7. Don’t compare the result of homebaked complete wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread of loaf, so it might be slightly heavy and dense. For better results try to use milled flour than packed ones.

8. For more tips on bread baking you can check my post on Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

 

Process :

Collect all dry ingredients in a big size vessel so that it’s easy to mix and knead the dough if you are not using a mixer.

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Make a rough dough by mixing all ingredients together with the help of water/milk…don’t use entire quantity of water/milk in this step.

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Now start kneading the dough and keep adding remaining water/milk along with oil/butter for 15 – 20 minutes or till dough becomes smooth.

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Keep this smooth dough in an oil greased bowl. Apply some oil on top of the dough and cover it with wet kitchen towel or cling film. Keep this bowl in a warm place for first proofing (the dough rises up and doubles in size). (check tip #4)

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In the meantime grease bread tin and its cover with oil.

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Spread some flour on clean kitchen counter or grease it with oil. After first proofing take out the dough and punch it gently.

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Collect the dough together, gently knead it and spread it in a rectangular shape as per the size of your bread tin.

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Start rolling it and prepare a tight log.

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Seam the edges by pinching them.

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Keeping the seam side at the bottom, place the log in oil greased bread tin. Apply some oil/melted butter on top of the log to avoid it drying. Cover the tin and and keep it for second proofing.

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Second proofing will be over in 20-30 minutes…just 10 minutes before second proofing is getting over, preheat oven at 190 degrees.

Give milk wash to the log, cover it with tin cover and bake it on the same temperature for 40-50 minutes or while tapping, the top of the bread sounds hollow.

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If top of the bread is not brown enough, uncover the tin and bake with the top rod on for 5-7 minutes or till you get the desired brown beauty!!

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Take the tin out of the oven, apply butter on top of the bread so that it can remain soft and keep it on the cooling rack for 5-7 minutes and then take out the bread. Don’t leave bread in the tin for longer than this. Heat trapped inside the bread will turn bottom of the bread soggy. Once bread cools down completely, give 2-3 cling wrap folds and keep it in the fridge for 4-5 hours.

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Later with a bread cutting surrated knife, neatly slice your beautiful loaf of bread .

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White Sandwich Bread(3)

 

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Who doesn’t love white Sandwich Bread.. I love them too in two different ways – first is baking my own sandwich bread and second is slicing the loaf.¬† Getting beautiful slices of bread makes my day lovely!

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Usually, my preferred time for baking bread is afternoon, so that once bread cools down I can keep it in the fridge for a few hours. This allows me to slice the loaf in the night, cling wrap and keep in the fridge and have that as breakfast the next day!!

I remember very well that my first baked bread was also a white sandwich bread. It was a tiny loaf and that time I had no idea even about the right size of baking tin. It was a broad tin so I got a kind of rusk shape of slices but I was very happy as I got beautiful crumb. Slowly I learnt to use right size of tin according to the quantity of flour. Reading various wonderful blogs and doing lots of experiments helped me to learn about¬† bread baking. While reading blogs I came across a wonderful blog from King Arthur Flour. While going through the blog I found one bread recipe which was baked in pullman loaf tin. This tin gives perfect square shape of bread slices – the exact shape we get from the market bought bread. It was quite impressive. In this tin, bread is baked with the cover on top of the tin which turns the rising dough into flat square shape. I searched online for this tin and found it a bit costly and I already had 3 different sizes of bread tin so it didn’t make sense to spend so much only for one tin.

For my baking requirements¬†I usually shop at¬†a baking institute in Bangalore . They have a very good store for most of the material related to baking, probably for the convenience of their students. Once while window-shopping I found some sturdy breadtins with cover. These tins were local-made and¬†so were in my budget. I bought two tins and thought of trying to bake flattop bread loaf. For trial I baked white sandwich bread and it came out really good with square slices. This tin didn’t give sharp edges around the loaf but I didn’t mind because ultimately I got square slices and that was the goal!

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Then I tried other tin which was little bit bigger than the previous one and it’s cover was tight unlike the previous one. This tin gave very sharp edges to the¬†bread loaf with square slices.

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So, now I have completely given up the idea of buying authentic pullman bread tin. I am quite happy with these two local made bread tins. To tell you the truth, while baking bread in these tins I really missed the beautiful dome shaped rise we witness during baking in the oven. To see bread rising in the oven has its own charm!!! I felt as if I am trying to grow a bonsai plant and restricting it’s freedom of growth. But bonsai too has its own charm and one needs skills to develop it!! So baking bread in an open tin or with covered tin – both have their own beauty!!

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Ingredients:

Maida (all purpose flour)       3 cups
Milk powder                              1+1/2 tbsp
Salt                                                1 tsp
Sugar                   1+1/2 tbsp
Instant active yeast 1 tsp
Oil/butter 2 tbsp
Water 1 cup+ 2 tbsp
(should be slightly warmer than lukewarm but not hot; can increase or decrease little bit as per the absorbing quality of your flour)

The measurement of bread tin in inches is Рlength 8 depth 3+1/2 width 3+1/2

All ingredients should be on room temperature except water.

If you can’t find bread baking tin with cover, you can still try this recipe in your regular tin.

For few more tips on bread baking you can check this link Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Collect all dry ingredients in a big vessel.

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Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start pouring  remaining water 1 tbsp at a time and  knead the dough for 15 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy, but slowly  dough will be smooth. Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in  switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

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In the meantime grease bread tin and its cover with oil.

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Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

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Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin.

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Start rolling it tightly in the shape of a log.

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Seal the sides by pinching it.

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Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Cover it with its tin cover and once more keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

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Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven for 35 to 40 minutes or till the top of the bread starts becoming brown.

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After 35-40 minutes uncover the lid and bake on medium rack with top rod on¬†with fan for 5-10 minutes more. To check whether bread is done or not, tap the top of the¬†bread;¬†if it sounds hollow, it’s done! Be careful –¬†don’t let the top of the bread become dark brown, so keep an eye.

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Temperature of every oven varies, so you should be little bit more careful and judge the baking time as per your experience.

Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

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After 5-7 minutes take out the¬†bread from the tin and let it cool down completely on the¬†cooling rack. Don’t leave the¬†bread for longer period in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap¬†the loaf and keep it in the fridge for 4-5 hours. Don’t slice the¬†bread without keeping it in the fridge, no matter how much you are tempted. Keeping in fridge will settle down its crumbs and while cutting with serrated knife you will get wonderful square shape slices!!! Break into a happy dance… ūüíÉūüíÉ

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Samolina/chiroti rava bread (anyone can bake this bread)

“Anyone can bake this bread”
This title suits so well for these gorgeous rava bread slices You can’t go wrong with this recipe if you are a beginner in baking bread.

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Your hands must be itching to try by seeing wonderful pictures of homebaked breads on Google, YouTube, Pintrest, Instagram and many facebook groups. But somehow your first attempt didn’t go so well as per your expectations, so all your confidence and excitement died down. Don’t worry…. it’s just one attempt… there many attempts are needed to get that perfection behind those wonderful pictures of breads. And other than a good recipe you need to know how your oven works. Each oven has different settings, so what temperature and time will be good for you…… you will experience it by some trials, it wouldn’t happen only with one bake. Love your oven and it will return your love with wonderful results….

 

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When I was trying my hands on baking, which was completely a new experience to me, I saw a picture of this wonderful loaf of bread with the title, “Samolina bread by Sandhya Ramkrishna”. That time I was learning the vocabulary of the baking world. I had to Google to figure out the meaning of, Ganache, Fondant, difference between frosting and filling, are mocha cake and coffee flavored cake two different things and so on…….. Sandhya had baked this bread with samolina flour. Now from where can I get samolina flour in India? So, I gave up the thought of baking this bread.

After some time I was going through a blog by Harini Sankaranarayanan . She is one of those bloggers whose write ups I really enjoy. In her blog she has posted same samolina bread but instead of samolina flour, she had used chiroti rava. I was so excited to try this bread now!! Surprisingly, if you will google for samolina bread, you will find same recipe everywhere.

Before trying this recipe the first doubt arises that can rava/suji be kneaded like a bread dough? Don’t worry, chiroti rava works like a charm!! It’s so forgiving that it wouldn’t let you face a failure.
The only problem you might face is that you might not find chiroti rava in your city. Chiroti rava has very fine granuals compared to regular rava …that’s why it gets bound as dough. In south India chiroti rava is easily available. So if you have relatives or friends in south India, tell them to gift you chiroti rava instead of kanjivaram sarees ūüėÄūüėÄūüėāūüėāand you can treat them with homebaked fresh bread….

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Ingredients :

Chiroti rava     3+1/4 cups
Instant dry yeast     1 tsp
Sugar           1tbsp
Salt             1+1/2 tsp
Water(lukewarm)      1+1/2cup
Olive oil     1/4cup

Tips:

I used Gloripan brand for instant dry yeast. You can use dry active yeast also, increase the quantity 1/2 tsp more.

I didn’t use complete 1+1/2 cups of water as the dough was becoming too wet, so I reduced 1+1/2 tbsp water from the whole quantity of water.

I reduced oil also to 1/8 cup.
But it is not necessary that your dough will be too wet as water absorbing quality of rava/suji might be different.

Dough should be wet but not so much that you can’t handle it.

Buy one bread cutting serrated knife for getting neat slices.

The measurement of bread tin is 10 by 4.

Process :

Mix all dry ingredients in a broad vessel so that it’s easy to knead.

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Slowly start adding water and collect all ingredients into the shape of dough. Knead this dough for ten minutes and keep greasing your palms with oil in between to make your kneading easy.  Keep adding oil by greasing your palms.

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After ten minutes kneading leave the dough for 2-3 minutes. It will be very smooth. Just knead it for a minute and transfer it into an oil greased bowl.
Apply some oil on top of the dough, cover the bowl with thin cling wrap and keep it in a warm place for first proofing (dough becomes double in size).

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First proofing might take one hour or probably more or less than an hour. If kitchen has cold temperature, proofing might be done in 1+1/2 hours. During summer dough doubles in size in 45-50 minutes. So instead of fixing a particular time for proofing, it’s better to keep an eye on dough after 50 minutes.

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Once dough gets double in size, take it out on a clean oil greased kitchen counter and punch it gently.

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Collect the dough together and spread it in a rectangular shape with a rolling pin or with your palms.

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Start rolling it tightly and give it a shape of log. Seam the edges by pinching them tightly.

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Keeping the seam side down, place this log in an oil greased bread tin. Apply some oil on top of the log to avoid it drying and cover the tin for second proofing. Second proofing gets over in 20-30 minutes.

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Just 10 minutes before second proofing is done, start preheating your oven at 190 degree.

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Once preheating is done give milkwash to the log and keep it for baking for 35-45 minutes at 185 degrees. If the top of the bread is becoming brown very fast, follow tenting method I have mentioned in White Sandwich Bread. Tap the top of the bread – if it sounds hollow, bread is done!!

Take out the bread tin from the oven, apply some butter on the bread to keep it soft and keep it on a wired rack for 10-15 minutes till the tin cools down to touch comfortably.

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If you had oil greased bread tin nicely, bread will come out easily. But sometimes it gets stuck from the sides, so clean the sides with the help of a knife, take out bread loaf and let it cool down completely on a wiring rack.

Don’t leave bread inside the bread tin for a long time. Steam from hot bread will turn the loaf soggy.

Once bread cools down completely, wrap it nicely with cling film and keep it in the fridge for 3-4 hours.

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I know, it’s too difficult to control your urge for slicing the loaf, but in the fridge crumbs of bread will be tight and later while slicing you will get very neat slices.
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Always cling wrap your left over bread and keep it in the fridge because we are not adding any preservatives.

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Enjoy your fresh homebaked samolina bread!!!

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Wheat Flour Sandwich Bread(1)

Long time back I read an article in newspaper regarding wheat flour bread in Bangalore bakeries. That time I didn’t know much about bread baking but according to the article bakery baked wheat flour breads are actually not made from whole wheat flour. And even some popular brands in breads cheat customers with their wheat flour bread. Wheat flour breads are not very popular, so very few selected bakeries bake them on customer’s demand only and they are costly too.

Don’t know about the authenticity of the article, but when I started learning baking bread myself, I learnt about the difference of bakery bread and homebaked bread. You can read the ingredients of store bread on the pack and now see what ingredients you are using to get a homebaked loaf….. Flour, water/milk, yeast, butter/oil, salt and suger….that’s all…..so choice is completely yours!!

I guess that for the last one year I didn’t buy my breads and buns from the market!

Baking all purpose flour or maida bread gives us immense confidence in the process of baking homebaked bread, and after learning successfully white sandwich bread you automatically move to bake wheat flour bread.

But again second step should be to try first half maida and half wheat flour  bread. And finally you can switch over completely to wheat flour bread.

(In my blog there are recipes with all purpose flour breadWhite Sandwich Bread and mix flour bread tooBread with wheat flour along with all purpose flour (maida)).

To bake wheat flour bread, the best flour is if you get your own milled flour. In Jaipur, my home town, when wheat crops are ready in the nearby villages, farmers come to Jaipur to sell wheat. That time my parents buy wheat for whole year. My father used to take 20 kg wheat every month to get it grinded for flour to the nearby mill.

Once in Bangalore I tried to replicate the same and bought wheat. When I opened the pack, wheat had holes and inside the holes were dead insects….. which means that it was completely laced with pesticide.

After that I am always buying packed Ashirwad Aata, though not sure about the quality of packed packs also.

The recipe which I have given here will give you a very small loaf.

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As a beginner you can try this recipe, and later can go for bigger loaves.

Before we start the process of baking, remember some tips for baking bread.

Tips:
Wheat flour absorbes more liquid than all purpose flour (maida).

Don’t follow blindly the quantity of liquid given in the recipe because the absorbing quality of your wheat flour might be different than mine.

In the same way timing for proofing the dough might not be the same for you as given in the recipe. If my kitchen has cold temperature, proofing will take more time compared to a warm kitchen. So if your dough has doubled in 50 minutes, start with the next process.

Don’t be lazy for kneading the dough.

Buy one serrated bread cutting knife, you will get beautiful slices!

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Bread can be baked in microwave also on convection mode.

 

Ingredients :

Wheat flour 2 cups (250ml cup)
Milk powder 2 tbsp
Instant active yeast 1/2 tsp
Salt 1tsp
Sugar 2 tsp
Oil/butter 1+1/2 tbsp
Water milk mix 1+1/4 cup

I have used 7 by 3 inch bread tin.

Except water milk mix, all ingredients should be on room temperature.

Process :

In a big broad vessel add all dry ingredients.

 

Prepare half water half milk mix…it should be slightly warm. You can use only water to knead the dough¬† but my preference is always 50:50 milk water ratio. Milk helps to keep the bread soft.

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Now slowly start pouring this mix in dry ingredients and prepare dough. Do not use whole water given in the recipe now. We just need to collect all dry ingredients and prepare  dough. You still have enough liquid to knead this dough.

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Start kneading the dough by pouring little quantity of water. While kneading, you will notice that dough keeps becoming hard because wheat absorbes a lot of liquid. So keep on adding one tbsp at a time and continue kneading for 15-20 minutes. This dough will be sticky; so keep on greasing your palms with oil or butter.

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After 15-20 minutes of kneading, dough will be very smooth – add some oil/butter.

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Place this in an oil greased bowl, apply some oil on top of the dough to avoid it drying and cling wrap the bowl.

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Keep this bowl at some warm place for first proofing/till the dough doubles in size. If my kitchen is cold then I keep this dough in switched off microwave.

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Proofing time is never fixed. If your kitchen is cold, it will proof in 1 hour to 1+1/2 hour but during summer dough might be double in 45-50 minutes. So my suggestion is that don’t follow any fixed time – sometimes within that fixed time dough gets over proofed or not proofed properly. After 50 minutes poke your finger in the dough – if this hole doesn’t fill up, your dough is ready to start for next process. But if it fills up, dough still needs some more time for proofing.

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When first proofing is over, place the dough on clean oil greased kitchen counter and punch it gently.

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Knead it softly and spread it in a rectangular shape.

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From the top start rolling tightly and shape it like a log.

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Pinch and seam the ends of log.

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Place it in a well greased bread-tin keeping seam side at the bottom.

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Brush it with oil to avoid drying; cover it (I always cover it with a bigger tin) and keep the tin at a warm place for second proofing.

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Second proofing gets over in 20 to 30 minutes.

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Ten minutes before second proofing gets over, start preheating oven for 10 minutes at 190 degrees. Give milk wash on top of the log. Place the tin in the oven and bake it at 185 degrees for 30-40 minutes. If top of the bread is becoming brown very fast, then follow the tenting method I have given in my earlier post of sandwich bread.White Sandwich Bread

Follow same temperature if you are baking in microwave convection. If your oven or microwave is very small in size then reduce the temperature to 180 degrees.

At the end of baking time, tap the top of the bread – if it sounds hollow, bread is ready.

If you have greased the tin properly, you can de-mold the bread immediately and place it on a cooling rack till it cools down completely.

But if you are not able to de-mold the bread immediately, don’t worry. Still keep the tin on cooling rack for 10-15 minutes; then clean the edges of the tin with a knife and bread would be de-molded easily now. Apply butter on hot bread to keep it soft and let it cool down completely.

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Once bread cools down completely, don’t start slicing it. I know it is very difficult to subside the excitement, but you will end up with crumbled bread slices. Instead, cling wrap the loaf nicely and keep it in the fridge for 3 to 4 hours so that crumbs settles down.

Generally, I bake bread in the daytime and keep in the fridge till 10 pm. Then I cut the slices, cling wrap them and keep them back in the fridge.

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In busy morning schedule bread is ready with slices for sandwiches, toast them or just have it with butter!!

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White Sandwich Bread (2)

Have you ever tried baking bread at home?

If no, then you must definitely try it once. It’s so addictive, it’s magical, it’s therapeutic , it calms you down, it gives amazing joy and when you get wonderful slice from homebaked bread, you are forced to bake again and again!!!!!!

And the best part of baking bread is that it’s a great learning experience. We always learn from every single bake.

But still if you are slightly hesitant to try bread, my personal suggestion is to try baking buns first…. baking buns will boost your confidence.. and you will be ready to graduate to baking bread. I have few recipes for buns in my blog – you can try them…Spicy buns with cumin seeds and red chilli powder, Plain Buns with wheat flour + maida¬†and¬†Tea time Wheat Flour Buns with pizza spices.

When I started my learning lessons to bake bread, I started with all purpose flour (maida). I agree with you all that all purpose flour is not healthy. But I got immense confidence once I got perfect bread of loaf with maida. And if you are too strict with your eating habits, you can gift your maida breads to your house helps, neighbors, relatives or can take to your work place to get lots of appreciation!!!!!

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Ingredients :

Maida 3+1/2 cup
Milk powder 1/8 cup
Instant dry  yeast 1+1/2 tsp (Gloripan brand)
Salt 1+1/2 tsp
Sugar 1+1/2 tbsp
Oil /butter 2 tbsp
Water/Milk 1+1/2 cup
First proofing time (kept outside) 80 minutes (1 hour 10 minutes)
Second proofing…. 1/2 an hour

Process :

Dough can be kneaded only with lukewarm water or can be with half milk and half water. Milk keeps your bread soft and I always knead bread dough with lukewarm milk and water mix.

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In a big size vessel keep all dry ingredients – which are maida, salt, sugar, milk powder and yeast (all ingredients should be on room temperature).

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Mix all these ingredients together and slowly start adding water and bring all the ingredients in shape of the dough.

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Flatten this dough and sprinkle water and start kneading the dough. Dough consistency should be smooth but not too wet. While kneading add one tbsp oil/butter.

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Knead the dough for at least 15 minutes to get elasticity in it. You will notice that dough has become very smooth in 15 minutes kneading. Add rest of oil/butter.

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Knead slightly more and dough is ready.

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Keep it in an oil greased bowl.  Brush the dough with oil to avoid it drying Рcling wrap the bowl and keep it at a warm place for first proofing. Generally I keep the dough for first proofing in my switched off microwave. But during summer, kitchen temperature is usually hot, so I kept it cling wrapped and covered with kitchen towel on kitchen counter.

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First proofing (dough rising to double the size) took one hour and ten minutes. Don’t let the dough over proof.

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Place the dough on neat and oil greased kitchen counter and punch it gently.

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Knead the dough very gently and roll it in a rectangular shape.

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Start rolling it tightly from the top and prepare a tight roll.

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Pinch the seam sides.

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Grease baking tin with oil and place the roll in it by keeping the seam side at the bottom of the tin.

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Brush the roll with oil to avoid it drying and cover it with another baking tin (I find covering it with another baking tin very convenient) and again keep it at dry and warm place for second proofing.

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Second proofing doesn’t take much time. Generally it gets over between 15 to 30 minutes. Mine took 30 minutes because I kept the tin on¬† kitchen counter.

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Just 10 minutes before baking, preheat oven at 200/, brush up the roll with milk and bake for 30-40 minutes at 180/.

If you have a small oven, microwave or OTG, then the top of the bread starts getting brown very quickly and by the end of the baking time, the top becomes very hard. To avoid this problem take out the tin from oven when bread is becoming brown. Generally it happens halfway in the baking process.

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Cover only the bread (not the tin) with almuniun foil (it’s called tenting) and keep the tin back in the oven and continue baking till it is done.

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When you tap the top of¬† the bread¬† it should sound hollow …. it’s a sign that bread is done!

Take out the tin from the oven and place it on a cooling rack for it to cool down and apply butter on top of the bread to keep it soft.

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Don’t let the bread stay in the tin for more than 10-15 minutes because in the cooling process steam will collect at the bottom of the tin and this will make bread soggy from the bottom.

Once the tin is comfortable to touch, clean the edges of the tin with knife and take out the bread and leave it on the cooling rack till it cools down completely.

Don’t slice your bread loaf immediately after it cools down as the crumb is not yet settled completely. Cling wrap with two, three layers and keep it in the fridge for 4-5 hours. I always prefer baking bread in the daytime,¬† keep it cling wrapped in the fridge and slice it in the night, again wrap it and keep it in the fridge and use it in the morning.

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If you want perfect beautiful slices of bread, don’t hesitate to buy a good serrated knife and enjoy your homebaked bread as a toast, or any variety of sandwich.

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But trust me, before you start preparing sandwiches, you will not resist gobbling up one or two slices of bread just like that…. after all, nothing is better than homebaked bread !!!!

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