Mini Bread Loaves Recipes

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MINI WHITE BREADS



Mini White Breads image

These small, perfectly portioned loaves have a wonderful flavor and texture.-Nila Towler, Baird, Texas

Provided by Taste of Home

Time 40m

Yield 2 loaves (4 slices each).

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1/3 cup warm water (110° to 115°)
2-1/4 to 2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup whole milk
2 teaspoons butter, melted
Additional melted butter

Steps:

  • Combine yeast, sugar and water in a large bowl. Add 11/2 cups of flour, salt, milk and butter. Mix for 3 minutes on medium speed. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; shape into loaves. Place in two greased 5-3/4x3x2-in. pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with melted butter.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

MINI BREAD LOAVES



Mini Bread Loaves image

These crusty little loaves make great bread bowls, sandwich rolls and toasting bread. This recipe makes 16-18 "baby breads" ..enough to last us the week and still have some for the freezer. A trick: Slice the loaves into fourths thru the "equators". Use the middle two slices for toast and the outer slices for a sandwich. A great recipe for beginning bread makers. Variations: Italian type bread: Sprinkle one baking sheet with cornmeal then slit the tops of the mini breads and sprinkle with more cornmeal. Bread Bowls: Do not reduce heat or spray with water after 10 minutes. Baking at a higher temperature will make a crustier and more substantial loaf. ****** Note! A mistake was made when I first posted this recipe. As of 1-12-05 the recipe reads 13 cups of flour rather than 11. Thanks. Barb

Provided by Aroostook

Categories     Yeast Breads

Time 2h6m

Yield 16 baby breads

Number Of Ingredients 9

1/2 cup room temp water (75-F)
1 teaspoon dry yeast
3/4 cup flour
6 cups water
1 teaspoon dry yeast
4 teaspoons kosher salt
13 cups flour
2 teaspoons olive oil
1 tablespoon olive oil or 1 tablespoon butter, to paint crusts (optional)

Steps:

  • Starter.
  • Combine water and yeast in a large bowl and mix well.
  • Add ¾ cup flour and whisk 100 times.
  • Cover and let set one hour.
  • Dough.
  • Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
  • Whisk 50 times and let stand 2 minutes.
  • Using a large spoon mix in 2 cups of flour until well incorporated.
  • Add 3 cups of flour and mix until well incorporated.
  • Add another 3 cups of flour and mix until well incorporated.
  • Let dough rest 5 minutes.
  • Cover working surface with generous amount of flour (about a cup).
  • Turn soft wet dough onto surface and sprinkle with flour.
  • Dip your hands in flour and knead the dough.
  • (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
  • Gradually add the last cup of flour as you knead for about 5 minutes.
  • Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
  • Brush top with ½ tsp olive oil.
  • Cover and let rise until doubled (approx an hour).
  • Deflate the dough, turn out unto a floured surface and knead for about a minute.
  • Separate dough in half.
  • Separate each half in half.
  • Divide these pieces into fourths.
  • (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
  • Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
  • Let rise for 30 minutes.
  • Preheat oven to 450F and place oven racks in the center of the oven.
  • Place a pan of water under the racks where the bread will bake.
  • Place loaves in hot oven for ten minutes.
  • *Spray/sprinkle loaves with water.
  • Reduce heat to 400F and continue baking for 10-12 minutes.
  • Remove from oven.
  • Paint w/ butter or oil for a softer crust (optional).
  • *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.

Nutrition Facts : Calories 404.9, Fat 2.5, SaturatedFat 0.4, Sodium 585.7, Carbohydrate 82.2, Fiber 3, Sugar 0.3, Protein 11.3

CRUSTY MINI LOAVES



Crusty Mini Loaves image

A bread machine prepares the dough for these crusty golden loaves from Caroline Knox of Cannington, Ontario.

Provided by Taste of Home

Time 30m

Yield 4 loaves (5 slices each).

Number Of Ingredients 9

1 cup plus 1 tablespoon water (70° to 80°)
3 teaspoons sugar
1-1/2 teaspoon salt
2-1/2 cups bread flour
1/2 cup seven-grain cereal
1-1/2 teaspoons active dry yeast
1 egg yolk
1 teaspoon cold water
Sesame or poppy seeds, optional

Steps:

  • In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into four portions; shape into 6-in. loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., In a small bowl, beat the egg yolk and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 178mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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