Mini Swiss Cheese Loaves
I usually make these little loaves in the morning, so they're ready for my husband, Hal, at lunchtime. There's nothing better than a sandwich prepared with homemade bread. —Helen Wanamaker Vail, Glenside, Pennsylvania
SERVINGS
|
32
|
CATEGORY
|
Low Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
25 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup (8 ounces) sour cream
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 2-1/3 cups all-purpose flour
- 1 cup (4 ounces) shredded Swiss cheese
- 2 teaspoons sesame seeds
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Add the sour cream, sugar, salt, baking soda, egg and 1-1/3 cups flour. Beat on medium for 3 minutes. Stir in Swiss cheese and remaining flour. Do not knead.
Spread batter into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 mini loaves.