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60-Minute Mini Breads

 60-Minute Mini Breads
When I was 11 years old, I entered this bread at our county fair. It beat out more than 90 food entries to win Junior Grand Champion and Best of Show! Sometimes I make one large loaf instead of two mini loaves.
8 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package (1/4 ounce) quick-rise yeast
  • 3/4 cup water
  • 1/4 cup milk
  • 2 tablespoons butter or margarine

Directions

  • In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a
  • saucepan, heat the water, milk and butter to 120°-130°. Add
  • to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup
  • flour; beat 2 minutes longer. Stir in enough remaining flour to form
  • a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Do not let rise. Divide in half. Roll each portion into
  • an 8-in. x 5-in. rectangle.
  • Roll up, jelly-roll style, starting with a short side; pinch seam to
  • seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in.
  • loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water.
  • Set loaf pans in water.
  • Cover and let rise for 15 minutes. Remove loaf pans from the water
  • bath. Bake at 400° for 20-25 minutes or until golden brown.
  • Remove from pans to wire racks to cool. Yield: 2 mini loaves (4

2 of 2

60-Minute Mini Breads (continued)

Directions (continued)

  • slices each).
Nutritional Facts: 1 serving (1 slice) equals 167 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 263 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.