bread with yeast Archives

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

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 – 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.

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!

February 9, 2019February 10, 2019

Deeksha Pathak54 Comments

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!!!!!

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.

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).

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

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.

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.

Knead slightly more and dough is ready.

Keep it in an oil greased bowl. Brush the dough with oil to avoid it drying – cling 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.

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

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

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

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

Pinch the seam sides.

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

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.

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.

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.

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.

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.

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.

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.

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 !!!!