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60-Minute Mini Breads Recipe

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When I was 11 years old, I entered this bread at our county fair. It beat out more than 90 food entries to win Junior Grand Champion and Best of Show! Sometimes I make one large loaf instead of two mini loaves.

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60-Minute Mini Breads Recipe

Prep: 20 min. + rising Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package (1/4 ounce) quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine

Directions

In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle.
Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water.
Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 mini loaves (4 slices each).

Originally published as 60-Minute Mini Breads in Best of Country Breads , p50

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Reviews for 60-Minute Mini Breads (2)

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60-Minute Mini Breads

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Reviewed on Feb. 22, 2012 by Aleece

Quick, easy, and a no fail recipe! my family loves it!

Reviewed on Feb. 06, 2012 by mousejockey2

Made the bread, exactly as given, very good, my husband said it reminded him of my mothers bread. Thats a real compliment, she baked most all of our bread when I was growing up.