Printable | Taste of Home

Italian Mini Loaves

2 to 2-1/4 cups bread flour
4-1/2 teaspoons sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine, divided
1 egg
6 tablespoons grated Parmesan cheese, divided

In a mixing bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian
seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to
120°-130°. Add to dry ingredients; beat just until moistened. Add egg, 4
tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat
until smooth. Turn onto a floured surface; knead until smooth and elastic, about
5 minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place for 15 minutes. Punch dough down. Turn onto a lightly
floured surface. Divide into thirds; shape into loaves. Place in three greased

Printed from tasteofhome.com Oct 13, 2008

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

Italian Mini Loaves cont.

5-3/4-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 25
minutes. Melt remaining butter; brush over dough. Sprinkle with remaining
Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove
from pans to wire racks.

Yield: 3 loaves.