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Mini White Breads Recipe

Mini White Breads Recipe photo by Taste of Home

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These small, perfectly portioned loaves have a wonderful flavor and texture.—Nila Towler, Baird, Texas

This recipe is:

Diabetic Friendly

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Mini White Breads Recipe

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

Yield: 8 Servings

20 20 40

Ingredients

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1/3 cup warm water (110° to 115°)
2-1/4 to 2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup milk
2 teaspoons butter, melted
Additional melted butter

Directions

Combine yeast, sugar and water in a large bowl. Add 11/2 cups of flour, salt, milk and butter. Mix for 3 minutes on medium speed. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; shape into loaves. Place in two greased 5-3/4-in. x 3-in. x 2-in. pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with melted butter. Yield: 2 loaves (4 slices each).

Nutritional Analysis: One 1/2-inch slice (using margarine) equals 69 calories, 1 g fat (0 saturated fat), 0 cholesterol, 135 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Mini White Breads in Taste of Home October/November 1994, p16

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Mini White Breads

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Reviewed on Jan. 30, 2012 by Serenity380

I love this recipe it is so easy and delicious!!! i tried baking it and it turned out great!!!!!!

Reviewed on Jul. 10, 2010 by morgel

This recipe is great to make for single people. I give the second loaf to my elderly mother who absolutely loves it.

Reviewed on Jan. 08, 2008 by bakingmad

We're not big bread eaters in our house, so these small loaves are perfect for us on the rare occasions we do have bread with our meal. Like the small loaves served at restaurants, one loaf is just enough for one meal and we don't have a big loaf of bread left over. The recipe is easy to make and the bread freezes well if you don't use both loaves right away.