Sep 08 2026
Restaurants›The Mughal's Indian Restaurant (Fitzrovia)›Bread Barrel Recipe

Bread Barrel Recipe

Inspired by The Mughal's Indian Restaurant (Fitzrovia)
Time2h 30m
Serves8

Make Bread Barrel Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Optional additions & finish

Method

Dough

  1. 1

    Bloom yeast

    Warm the water to about 105–110°F (40–43°C). In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy and fragrant.

  2. 2

    Combine dry ingredients

    In a large mixing bowl or the bowl of a stand mixer, whisk together the 4 cups flour and 2 tsp fine sea salt.

  3. 3

    Mix wet ingredients

    Add the foamy yeast mixture, warm milk (about the same temperature as the water), melted or softened butter, and the large egg to the dry ingredients. If using a mixer, use the dough hook on low; otherwise mix with a wooden spoon until a shaggy dough forms.

  4. 4

    Knead

    Knead the dough on medium speed or on a lightly floured surface for 8–10 minutes until smooth, elastic, and slightly tacky. Add up to 2–3 tablespoons flour if the dough is too sticky, or a teaspoon or two of water if too dry. The dough should pass the windowpane test (thin stretch without tearing).

  5. 5

    First rise

    Lightly oil a clean bowl with 1 tsp olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Shaping & Proofing

  1. 6

    Punch down and divide

    Gently deflate the risen dough on a lightly floured surface. For a classic 'bread barrel' look, divide the dough into 8 equal pieces (about 95–110 g each depending on final weight).

  2. 7

    Pre-shape rolls

    Flatten each piece slightly and fold edges under to create a smooth top. Roll them into tight rounds by cupping your hand over each piece and rolling in a circular motion on the countertop until smooth.

  3. 8

    Arrange in pan

    Lightly dust a 9–10 inch (23–25 cm) round cake pan or a deep cast-iron skillet with 1–2 tablespoons of flour or line with parchment. Arrange the rolls in the pan in a tight circular pattern (one center roll and the rest around it) so they touch to create the barrel appearance.

  4. 9

    Final proof

    Cover the arranged rolls loosely with greased plastic wrap or a damp towel and let proof until puffy and nearly doubled, about 45–60 minutes in a warm place.

Bake & Finish

  1. 10

    Preheat oven

    Preheat the oven to 375°F (190°C) about 20 minutes before baking so the oven and rack are fully heated.

  2. 11

    Egg wash and toppings

    Just before baking, brush the tops gently with the beaten egg wash (1 egg beaten with 1 tsp water). Sprinkle sesame or poppy seeds and a pinch (about 1/2 tsp) of coarse sea salt over the rolls if desired.

  3. 12

    Bake

    Bake in the preheated oven for 25–30 minutes until the tops are deep golden brown and the internal temperature of the center roll reaches about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil after 20 minutes.

  4. 13

    Cool

    Remove the pan from the oven and let the bread sit 10 minutes in the pan, then transfer the rolls to a wire rack to cool an additional 20–30 minutes before slicing. Cooling allows crumb to set and avoids gummy texture.

  5. 14

    Serve

    Serve warm or at room temperature. Pull-apart rolls are ideal for tearing from the 'barrel' and are excellent with butter, soups, or as a sandwich base.

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