cylindrical shaped bread Archives

Garlic bread! You just take the name and kids start jumping with joy. How about if we convert our simple sandwich bread loaf in flavored garlic bread loaf.

I love to bake and explore new variations in breads. To try any new variety, we need not worry about the recipe. Variety comes with technique and imagination. You just have to learn plain sandwich bread and then let your imagination flow. One can create so many variations in sandwich bread.

A few days back I was planning to bake cylindrical shaped plain bread, but suddenly I thought to change it into flavoured bread.

Which flavour is most popular with everyone in the varieties of bread…

Garlic flavour!
Done!!!

This was the best idea. Then to make it more delicious, I thought to add dried pizza spices.

This idea worked like a charm and during baking my house had wonderful aroma of garlic and spices.

Trust me, those bread coins with beautiful swirls of spices were so delectable.

Just toast the slices plain or grate some cheese on it and bake them for a few minutes till cheese melts… 😋 😋 😋

Now who needs garlic bread from Pizza Hut!!

Try this bread once and you will know that I am not at all exaggerating.

If you don’t have cylindrical shaped bread tin, don’t worry; follow the same process and bake in a rectangular tin. After all, shape of bread is not going to change its taste.

Before you start the process, just go through the post Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe) to clear any doubts.

For a few more bread recipes in the blog you can check these posts:

Measurements for bread tin

11 inch – length
3 inch – diameter

Ingredients :
Garlic butter- You can use store-bought garlic butter or prepare garlic butter at home. Peel and mince 10-12 garlic pods. Heat 4-5 tbsp salted butter in a pan and add minced garlic. Saute this for 3-4 minutes and then sieve it. Home-made garlic butter is ready.

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
Mixed herbs/spices – as per requirement
Butter/Oil 1 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 measures 250 ml

Process :

Take all dry ingredients except herb/mixed spices 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, make 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.

Apply garlic butter all over it very generously.

Now sprinkle spices/herbs of your choice.

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 melted garlic 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. If top of the bread is not becoming brown by the end of the baking time, open the lid and bake it for 3-4 minutes extra. Take out the bread from the tin and keep it on a cooling rack. Apply butter on hot bread to keep it soft and let it cool down completely.

Once bread cools down completely, you can slice it, but to get neat slices wrap it in cling wrap with 2-3 layers and keep it in the fridge for at least 3 to 4 hours. Always use bread cutting serrated knife and slice bread by holding it tightly.

Isn’t this a gorgeous bake with beautiful swirls and awesome garlic herbs flavour!!

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!

Tag: cylindrical shaped bread

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