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60-Minute Mini Breads
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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 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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |