They may look small, but these pint-sized loaves from CT's crafty home economists are big on flavor. The secret's the hearty seasonings and cheeses you mix right in. Our cooking crew adds that you can bake two big loaves instead of six little ones—Taste of Home Test Kitchen
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 2 tablespoons sugar
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 3 to 3-1/2 cups all-purpose flour
- Melted butter
- In a bowl, dissolve yeast in water. Add sugar, seasonings, cheeses and 2 cups flour; beat until smooth Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Roll up from long side; seal well. Cut each into three 5-in. loaves; seal ends. Place seam side down on a greased baking sheet. Brush loaves with water. Cover with plastic wrap coated with cooking spray; let rise until nearly doubled, about 30 minutes With a very sharp knife, make three shallow diagonal cuts across top. Bake at 400° for 15-20 minutes or until golden. Remove from pan; cool on a wire rack Brush with butter. Yield: 6 mini loaves.
Originally published as Mini French Loaves in Country Woman July/August 1997, p11
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Reviewed Jan. 30, 2013
"We love having these at home but I make these and sell at the Farmer's Market. They always sell out."
Reviewed Dec. 12, 2011
"I made these to make meatball subs. These are awesome even by themselves."