Round Sandwich Bread


Inspiration comes in different ways. For me, it came in the form of a can.

A simple round can.

And this bread….it brought a smile in my face. And you need that smile to face this big world.

Happy baking everyone!


I had baked this bread for December month’s We Knead to Bake as an additional bread. Never got around posting it and it sees the light only now.

I used an empty Twister wafer cone can with lid to bake this bread. I am not sure whether it’s BPA free or not. So, try to get BPA free tins if you can.  Another option is baking in a steel container if you have one. I haven’t tried it personally, so not too sure about it. It’s a basic sandwich recipe, so you can bake it in a loaf tin as well.

You can look for coffee can breads here in this link.


Recipe Source: King Arthur Flour 

Step by step pictures here in their blog: King Arthur Flour

Makes: One large loaf


  • 4 cups all purpose flour
  • 2 1/4 tsp instant yeast
  • 1 tsp salt
  • 1 1/3 to 1 1/2 cups lukewarm milk
  • 1 tbsp honey
  • 2 tbsp butter, softened


  1. In a big bowl, whisk the flour, yeast, salt. Add the butter, honey and milk and kneed until you have a soft smooth dough. Add only as much milk as needed to form the dough, you may not end up using all the milk or you might need a little bit more. Adjust it accordingly to get a smooth ball of dough.
  2. Leave the dough in a well oiled covered bowl to rise until its puffed up and almost double in size. About 1-2 hours.
  3. Gently deflate the dough and shape it into a log (or a roll here) and place it in the greased pan in which you are going to bake.
  4. Let it rise until it rises 1 to 1.5 inch above the rim of the tin you are baking it on. About 1 hour or so. Here, I took off the excess and baked with the lid on.
  5. Pre heat the oven to 180C. Bake the bread for 30 to 40 minutes, covering with an aluminium foil half way through, if it browns too fast.
  6. Take it out when it’s golden brown and sounds hollow when you tap the bottom of the bread. If it doesn’t, put it back in the pan and bake again for another 5-10 minutes until its done.
  7. Brush the top with a cube of butter all over. Let the bread cool in a rack for at least 2 hours before cutting it.


Tutti Frutti Bread – Fruit Bread


“Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woollen mittens
Brown paper packages tied up with strings
These are a few of my favourite things”

Those are Maria’s (Sound of Music) favourite things, not exactly mine.

These are mine, same tune as Maria’s song please!

“Sip-ups on small shops and white gas mittais (candies)
Bright orange candies and warm pazham pories
Brown paper packages of bakery bread
These are a few of my favourite things ”


Those are the type of candies I grew up eating. There was a small round bright orange 10 paise mittai, which is not available any more. White translucent ‘gas mittai’ was another favourite. There was a 5paise ‘cigarette mittai’ which kind of looks like a chalk piece. I can’t even spot a picture these on-line.  You cannot even count the number of sip-ups (frozen juice in small plastic tube like packs) we have had from a shop near our school. Even those are not available now.

When we grew up, there was no camera, no mobile, no internet, no facebook/instagram. That’s why all these things, that brightened up our childhoods were not captured and recorded.


But there are things have stood the test of time and are still available in the market. Like the naranga mittai and jeera mittai. And the fruit bread. 

It’s nice to see some things being a part of my son’s childhood as much as it was a part of mine.

The tutti frutti bread available in the markets is my son’s favourite and mine. This is my trial to make it at home.

The bread came out fine, despite my mixing cold milk for making the dough. A slow rise in a warm oven helped the dough rise.

This bread was baked as part of Aparna’s We Knead to Bake bread baking group. For the month of February, the choice of bread was left to the members and this was mine :-). This is a basic fruit bread recipe changed to make my favourite tutti frutti bread.


Recipe adapted from : Couscous & Consciousness


  • Tutti frutti          :               1 cup (or mixed dry fruits)
  • Flour                     :              3 to 3.5 cups
  • Vital Wheat gluten :       1 tbsp (optional)
  • Instant yeast       :          2 tsp
  • Sugar                    :              1 tbsp
  • Salt                        :              1 tsp
  • Pinch of saffron threads (optional)
  • Warm milk         :               1 cup
  • Eggs                      :               2
  • Butter                   :              2 tbsp, softened + 1 tbsp for brushing the top


  1. I did the kneading in the food processor. This can be done by hand as well.
  2. If you are using saffron, I didn’t, add it to the warm milk and keep aside.
  3. Mix the flour, instant yeast, sugar, salt in the food processor bowl and pulse a couple of times for it to mix thoroughly. Start with 3 cups flour and then if required (the dough is too soft to handle, you can add the rest half cup in 2-3 batches).
  4. Add the soft butter, milk with saffron, eggs and process until its combined and you have a soft dough.
  5. Take it out and knead it for a bit, adding in the additional flour, if the dough is too sticky. Tip in the tutti frutti and knead again to distribute it evenly.
  6. Cover and leave the dough for an hour or so, until it is doubled in size, in a well oiled bowl.
  7. Once its doubled, knead again for a minute or two and shape it into a loaf and place inside a greased loaf pan. I used a pullman’s loaf pan. Let the dough raise till it reaches the rim, about 40 minutes under normal conditions (It took 2 hours in a warm oven for me, since I used cold milk for kneading the dough).
  8. Bake in a heated oven at 180C for about 40-50 minutes or until the top is golden brown and the bread sounds hollow when tapped at the bottom. Brush it with butter.
  9. Let it cool down completely before slicing it. Eat it plain or with jam, if feeling really indulgent.


  1. Check out this video from Vah Chef for tutti frutti bread.
  2. The milk should be warm, not hot and definitely not cold.
  3. If you are using active dry yeast, then ‘proof’ it separately with sugar and milk before adding it to the flour.
  4. Once cool, cover the bread, don’t leave it open. Store it in an airtight container.

fruitbread (2)

Focaccia Caprese : We Knead to Bake

I am quite chatty usually, but now a days past 11 PM, the energy is completely concentrated on keeping your eyes open! That’s funny considering that I have always been a late night person. But life style changes with time and age and different stages in one’s life…
So there is a good chance that I will be hitting the bed early till my son goes off to college. Until then, my midnight chatter is going to be on the shorter side. 
This Focaccia Caprese was Aparna’s ‘We Knead to Bake’ group’s bread for January. I got around doing it only now. But at least a little late than never! Head out to Aparna’s space for more information about the bread. Scroll down below to check out the step by step pictures for making this bread.
Recipe Source: My Diverse Kitchen
For the Dough:
  • Instant Yeast             :      2 tsp
  • Sugar                             :      1 1/2 tbsp
  • Flour                              :      3 1/2 cups**
  • Vital Wheat gluten  :      1 tbsp (optional)**
  • Salt                                 :      1 tsp
  • Oil                                   :     1/4 cup (preferably olive oil)
  • Warm Water                 :    1 to 1 1/2 cups
  • Oil for brushing dough

**I don’t get bread flour here, so Flour + gluten is a substitute for that

 For the Topping: 
  • Tomatoes               :           3 big, sliced thin
  • Mozzarella cheese, cut into 1/4” slices. I used up about 150 gms, I guess!! 
For the Herbed Oil (double and use):
  • Olive Oil                         :     1/4 cup
  • Dried Oregano            :     1 tsp
  • Dried basil                    :     1 tsp
  • Red chilli flakes         :      1/2 tsp
  • Garlic                              :      1 big pod, crushed
  • Salt to taste


Make the herb oil. Whisk the chilli flakes, oregano, basil, crushed garlic, salt and oil together. Keep aside.


Get the ingredients for the bread.


In a big bowl, add the flour, yeast, sugar, salt, gluten, oil. Whisk. Add a cup of warm water and make the dough. You might have to add more water as you go till you get a slightly sticky but soft dough.


Cover and keep it undisturbed for an hour or so. The dough should be double in quantity – that’s our target.


Once the dough doubles, punch it down. I wanted only two. So I divided the dough into two.


Roll out one portion into a thick oval-ish rounds. You can shape the dough with your hands as well. The thickness should be uniform all over. (Mine wasn’t, as you can see :D)


Transfer to a baking tray lined with parchment paper. Let it sit for 20 minutes or so. 


Once its risen, make dimples on it with your fingers. You can lightly oil your fingers before you do it. Brush generously with oil. Bake for 15-20 minutes at 210C till it’s golden brown. Take out the bread and raise the oven temperature to 230C.


Drizzle the herb oil generously. Place the cheese slices all over and then arrange the tomato slices. The top should be covered with the fillings. Drizzle some more herbed oil on top and bake again for 5-10 minutes until the cheese has just melted.


Beat eaten fresh and hot :-). Serve with a bowl of soup for a complete meal.


This post is linked to:


Khaliat Nahal


Silence is golden. And it’s something I reach for, when I am out of pictures as well!

This is the only picture I have of Khaliat Nahal, which I baked as a part of We Knead to Bake #9. The filling was aloo paratha style potatoes on some and sautéed and seasoned mushrooms on some other.

For the dough:
  • 2 1/2 cups All Purpose Flour
  • 1 tsp Salt, or to taste
  • 1 Cup Milk, lukewarm
  • 1 1/2 tsp Instant Yeast (You need to proof active dry yeast, if you are using that)
  • 1 tsp Sugar
  • 40 gm Butter, Melted and cooled
  • 2 tbsp Milk, For brushing the dough
  • 2 tbsp White Sesame Seeds for sprinkling on top


  1. In a big bowl, add the flour, salt, instant yeast and sugar. Add the warm milk, melted butter and form a dough. This can be done in a food processor as well.
  2. Knead till the dough is smooth and elastic. Keep it covered in a well oiled bowl until it is double in size, it might take about 1-2 hours.
  3. In the meanwhile, prepare the filling. Mine was sautéed mushrooms and then some mashed potatoes. Paneer with herbs sautéed with onions and tomatoes will also make a good filling. Let the filling cool down completely.
  4. When the dough is doubled, take it out and divide it into two parts. You might end up kneading a bit as well.
  5. Take one portion of the dough and roll it out using your palms into a 9″ long rope. Cut into 9 equal pieces. Repeat this with the other portion as well.
  6. Take one piece of dough and flatten it out a little bit and put a bit of filling inside. Pinch the edges and seal the filling inside. Fill the rest 17 balls similarly.
  7. Arrange the filled balls in a greased 9″ pan. Let it rise for about 30-40 minutes. Brush the top with milk and sprinkle sesame seeds on top.
  8. Bake in a preheated oven at 180C/350F for about 25-30 minutes until the top is golden brown and the bread is done.

This recipe is linked to Bake-a-thon. Check out the linky below for recipes from fellow participants.

This cake also goes to