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Crusty Mini Loaves

Crusty Mini Loaves
A bread machine prepares the dough for these crusty golden loaves from Caroline Knox of Cannington, Ontario.
20 ServingsPrep: 10 min. + rising Bake: 20 min.

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).
© Taste of Home 2013

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Crusty Mini Loaves (continued)

Editor's Note: This recipe was tested with Bob's Red Mill 7-grain cereal.
Nutrition 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.
© Taste of Home 2013