Mini White Breads Recipe

4 5 7
Mini White Breads Recipe
Mini White Breads Recipe photo by Taste of Home
Publisher Photo

Mini White Breads Recipe

Read Reviews
4 5 7
Publisher Photo
These small, perfectly portioned loaves have a wonderful flavor and texture.—Nila Towler, Baird, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup whole 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 5-3/4x3x2-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).
Originally published as Mini White Breads in Taste of Home October/November 1994, p16

Nutritional Facts

1 slice: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 135mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 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 whole milk
  • 2 teaspoons butter, melted
  • Additional melted butter
  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 5-3/4x3x2-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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Reviews forMini White Breads

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Alan User ID: 9225253 269803
Reviewed Jul. 22, 2017

"Wow, what a great, easy recipe. Excellent results using my Kitchen Aid mixer. Baked up perfect. Nice crust with no fuss!"

MY REVIEW
Angela User ID: 9041056 259780
Reviewed Jan. 16, 2017

"Neither my mother nor I liked this at all. I followed the recipe completely and it was too dry and looked nothing like the picture. What a waste of ingredients.."

MY REVIEW
Serenity380 User ID: 6435625 7632
Reviewed Jan. 30, 2012

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

MY REVIEW
morgel User ID: 4402829 10345
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."

MY REVIEW
bakingmad User ID: 875200 8639
Reviewed Jan. 8, 2008 Edited Jan. 17, 2017

"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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