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Mini White Breads

 Mini White Breads
These small, perfectly portioned loaves have a wonderful flavor and texture.—Nila Towler, Baird, Texas
8 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 teaspoons butter, melted
  • Additional melted butter

Directions

  • 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.
  • 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.
  • 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.
  • 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).

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Mini White Breads (continued)

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.