Mini White Breads Recipe
Mini White Breads Recipe photo by Taste of Home

Mini White Breads Recipe

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These small, perfectly portioned loaves have a wonderful flavor and texture.—Nila Towler, Baird, Texas
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Mini White Breads in Taste of Home October/November 1994, p16

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Reviewed Jan. 30, 2012

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

Reviewed Jul. 10, 2010

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

Reviewed Jan. 8, 2008

"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."

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