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


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


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!

White sandwich bread

White Sandwich Bread(3)


White sandwich bread

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 sandwich bread makes my day lovely!

White sandwich bread

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!

White sandwich bread

White sandwich bread

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.

White sandwich bread

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!!

White sandwich bread


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.


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.


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.


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


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



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


Start rolling it tightly in the shape of a log.


Seal the sides by pinching it.



Keep this sandwich bread 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.





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.


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.

White sandwich bread
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.

White sandwich bread

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 slices of white sandwich bread !!!

Break into a happy dance… ūüíÉūüíÉ

White sandwich bread

White sandwich bread

White sandwich bread

White sandwich bread


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…. ūüíÉūüíÉūüíÉūüíÉ