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 😁.

Not sure if this thought was hilarious or weird 🙆.

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


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 – 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 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.


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 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!!!


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.



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 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!


Sandwich Bread with wheat flour along with all purpose flour (maida)


Baking bread is so therapeutic and gives a lot of satisfaction! But still there are times while being lazy I just keep on postponing to bake a loaf until Apoorva threatens to buy from the shop. Then immediately my inner super health conscious mom wakes up and I start taking out ingredients from the fridge and keep praying that power should be there till my loaf is baked.

I always prefer to do wheat flour bread, but sometimes I go for white sandwich bread also and sometimes with half wheat flour and half all purpose flour bread. All purpose flour is not healthy, but I really doubt if we can completely avoid it. And baking bread at home is preservative free, so occasionally we can use all purpose flour.

One day suddenly Manish had a craving for toasted bread with butter. So this time I decided to use my recipe of plain buns with wheat flour and maida for bread too. I didn’t change anything in the recipe, and after first proofing of the dough, instead of dividing it into buns, I gave it a shape of  bread  loaf. Bread came out really well and as it was not a big sized loaf, so got over in two days. I really hate keeping bread in the fridge for more than two days because I start getting a felling that it is occupying space in the fridge. So my preference is to do a small loaf, finish it fast and bake again something fresh….!!!!!



Ingredients :

All purpose flour  1+1/2 cup
Wheat flour 1+1/2 cup
Milk powder 1/4th cup
Yeast 1+1/2 tsp
Sugar 2 tbsp
Salt 1+1/2 tsp
Water (milk+water mix) 2 cups minus 2 tbsp
Oil/butter 1+1/2  tbsp


Collect all dry ingredients together in a big vessel. Remember all ingredients should be at room temperature.


Prepare water or water + milk mix at slightly warmer than lukewarm temperature. Cold water will not activate the yeast and too hot will kill the yeast, so be careful here.




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




Now slowly start pouring the remaining water and start kneading the dough for 15 minutes. Do not use the entire water written in the recipe because your variety of flour might not need it completely, as absorbing quality of liquid differs in different types of flours. Here we need slightly wet dough which should be little loose than chapati dough.



Initially, kneading will appear messy, but slowly with continuous kneading, dough will become smooth.



Now add butter/oil in it, knead once again for five minutes and your smooth shiny dough will be ready!




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 the bowl at a warm place for first proofing.



I generally keep my bowl in a switched-off microwave. First proofing takes 1 to 1+ 1/2 hours depending on how warm your kitchen is.



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






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




Start rolling it tightly in the shape of a log.



Seal the seam side-by-side by pinching it.



Grease bread tin with oil and keep this log into the tin by keeping the seamed side at the bottom.



Apply oil on top of the log to avoid it drying and cover it with another bigger sized tin (I find bigger sized bread tin more convenient to cover for second proofing) and again keep it in the switched off microwave or any warm place for second proofing. Second proofing generally gets over in 15 to 20 minutes.






Just 10 minutes before baking, preheat your oven at 185 degrees for 10 minutes. Apply milk with pastry brush on second-time-proofed dough and bake it in a preheated oven for 30 – 40 minutes at 180 degrees or until the top of the bread sounds hollow.





A very common problem in bread /buns baking people  face is that their bread remains soft from inside but the top becomes very hard – so how to avoid it…..??

Once you get the desired brown colour of the bread, stop baking and cover the bread with almuniun foil (only bread, not the tin) and continue baking. This process is called tenting.

Once bread is baked completely, take it out from the oven, apply butter on it for nice shine and to keep it soft. After ten minutes with the help of knife clean the edges around the tin and take out your beautiful loaf and keep it on a cooling rack.


Don’t leave bread for a longer period in the baking tin. Inside the tin, heat will not be able to pass through, so this will create moisture and the bottom of the bread will become soggy. After taking out the bread on a cooling rack let it cool down completely, wrap it in a cling film with two   three layers and keep it in the fridge for at least 3 to 4 hours, so that crumbs will settle down nicely. Finally slice the loaf with sharp serrated knife and fall in love with your homebaked beautiful slices of bread and have a happy dance…. 💃💃💃💃