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Italian Mini Loaves

 Italian Mini Loaves
Guests will reach for seconds once they sample a slice from one of these fragrant little loaves. "You can also make breadsticks with this dough," suggests Debra Hartze of Zeeland, North Dakota.
12 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

  • 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, divided
  • 1 egg
  • 6 tablespoons grated Parmesan cheese, divided

Directions

  • In a large 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; beat until smooth. Stir in 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 5-3/4-in. x 3-in.

2 of 2

Italian Mini Loaves (continued)

Directions (continued)

  • 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 (4 slices
  • each).
Nutritional Facts: 1 serving (2 slices) equals 115 calories, 3 g fat (2 g saturated fat), 26 mg cholesterol, 227 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.