Crusty Mini Loaves Recipe

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Crusty Mini Loaves Recipe
Crusty Mini Loaves Recipe photo by Taste of Home
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Crusty Mini Loaves Recipe

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A bread machine prepares the dough for these crusty golden loaves from Caroline Knox of Cannington, Ontario.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 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).
Editor's Note: This recipe was tested with Bob's Red Mill 7-grain cereal.
Originally published as Crusty Mini Loaves in Quick Cooking January/February 2003, p33

Nutritional Facts

1 slice: 67 calories, 0 fat (0 saturated fat), 11mg cholesterol, 178mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. 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).
  2. 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.
  3. 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).
Editor's Note: This recipe was tested with Bob's Red Mill 7-grain cereal.
Originally published as Crusty Mini Loaves in Quick Cooking January/February 2003, p33

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515kem User ID: 5842021 66264
Reviewed Sep. 14, 2014

"These have been a favorite of ours for years. So glad to find the recipe online to add to my app now instead of my recipe binder."

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