The Art of Baking the Right Bread!


Nothing can beat the aroma of home-baked bread loaf’s that takes your senses for a joyride. Baking the bread right is an art in itself where the baker can either win accolades or end up creating a disaster if the bread doesn’t deliver right.

One would surely agree that breads now have become an indispensable part of our Indian meals and is not just limited to breakfast. The availability of a variety of breads and the evolving Indian palate are responsible for this shift making breads consumable in any of our meals in the entire day.

The most common type of breads that we are used to; are the White breads available in different sizes and are found stacked up on shelf of Dairy booths and bakers in the vicinity. Here, we are not going to just talk about the regular breads and its baking method (although baking White bread is also an art) but we will try our hands on a variety of other bread forms such as French loafs, Garlic loafs, Multigrain buns and breads, whole wheat pizza bread and more.


Making any bread-form requires patience and an expertise to bake it right so that the bread is neither too hard nor too moist that it breaks.  Unlike cooking, most bread’s are made by varying the amounts of four simple ingredients: flour, water, salt, and, of course, yeast. Yet the simplicity of these ingredients is complicated by the intricate science of the bread-baking process and by the fact that bakers must contend with an ingredient that is alive and sensitive to its environment.


To make things right, the first step is to understand your ingredients better in creating the right mix which will set grounds for your loaf and other forms of breads to shape like the way you desire. At Nibs, though we follow the age old time consuming recipe of baking breads in a traditional way but in return we are sure of the delicious outcome which makes the breads perfect in taste.


Like an artist, each step needs to be carefully monitored to complete the masterpiece. Right from the process of kneading to rising and controlling the temperature of the baking oven, each step takes its time. Now comes the creative part of punching and shaping the loaf which takes it finally to the baking process. Since past many years, we have, through dedicated practice of baking, we have mastered the art of making French loafs and a variety of Garlic and herbs loaf.

Opting for a healthier version, we are specialists in baking multigrain and whole wheat breads which are seen in our Sandwich breads, Whole wheat burger buns and even a whole wheat pizza base.


Nibs Café and Bakers offers a variety of unique and bespoke in-house breads to choose from. Our breads include Jumbo White and Brown Bread, Multigrain Sandwich Bread, Whole Wheat Pizza Base, French Loaf, Garlic Loaf, Herbs and Garlic Loaf, Whole Wheat Loaf, Hot Dog Buns, Kulchas and more.


Bake your Rum Cake for the Christmas Party

Hello our awesome readers!

We take this opportunity to share our heartiest wishes in advance on the occasion of Christmas. Merry Christmas and season’s greetings to all. Christmas time is the only time when we try to bake our very popular rum cake at home. This extremely delicious rum cake is the essence of Christmas celebrations. It’s indeed a perfect blend of bitter-sweet taste that leaves us craving for more every time we take a bite from that amazingly delicious cake.

The traditional fruit/plum cake is the cake that is most sought after by our dedicated customers at Nibs. Much ahead of our extremely popular cake mixing workshop, which is scheduled on 14th of this month, we bring you a pre-cursor to our cake recipe, exclusively for our blog readers.

Here we give you the secret recipe of our traditional rum cake which is a superhit since the very beginning. But, the ingredients quantity mentioned in the recipe is for about 30-35 people, which serves very conveniently a Christmas bash.

Recipe of Plum cake


Serves a party of 50 people

Ingredients- First Set

1kg Maida

1 Kg Sugar

1 Kg Salted Butter

200 ml Vegetable Oil

200 gm jam (preferable Strawberry Jam)

100 gm milk powder

100 gm custard powder

20 gm baking powder

150 gm Cocoa Powder

Vanilla Essence (30ml)

Lemon, Pineapple, Orange, Butter (30 ml each)

25 ml Caramel

25 gm Garam Masala powder

Ingredients- Second Set

Fruit mixture to be made separately as it takes 7 days of soaking


6kg candid orange peel

4kg cashews

4kg dates

2kg rasins

2kg black current

6kg dry petha

6kg tuti fruity

4 Bottles of Rum

2kgs Ginger

For Fruit Mixture

At normal room temperature, soak all the fruit ingredients listed above in rum and make sure the rum touches the surface of the container keeping it for a minimum 7 days. The container needs to be air-tight and fruits must be completely soaked into the mixture so that it absorbs the complete essence of rum and other ingredients.

Final mixing

Once the fruit mixture is ready, start mixing the ingredients mentioned in the first set one by one. Remember that a whisking is the most important part of the cake making. As much as the cake mixture is whisked properly, the cake will in return turn out to be deliciously exotic.


Preheat oven to 180 degrees C. Butter a 6×3-inch round pan or loaf pan and line it with parchment paper.

Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.

It is always best to bake the cake and keep for two days and then serve it to enhance the taste of the cake.

For any further queries on the recipe please drop in comments so that we may help bake your own cake.