Printable | Taste of Home

60-Minute Mini Breads

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

In a large mixing 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

Printed from tasteofhome.com May 17, 2008

-----------------------Fold------------------------

60-Minute Mini Breads cont.

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. x 2-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).