Crusty Mini Loaves Recipe

Crusty Mini Loaves Recipe photo by Taste of Home

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

This recipe is:

Quick

Diabetic Friendly

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Crusty Mini Loaves Recipe

Prep: 10 min. + rising Bake: 20 min.

Yield: 20 Servings

10 20 30

Ingredients

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

Directions

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. Yield: 4 loaves (5 slices each).

Editor's Note: This recipe was tested with Bob's Red Mill 7-grain cereal.

Nutritional Facts 1 serving (1 slice) equals 67 calories, trace fat (trace saturated fat), 11 mg cholesterol, 178 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Crusty Mini Loaves in Quick Cooking January/February 2003, p33