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60-Minute Mini Breads
SUBMITTED BY:
Holly Hill
PHOTO BY:
Kari
"When I was 11 years old, I entered this bread at our county fair. It beat out more than 90 food entries to win Junior Grand Champion and Best of Show! Sometimes I make one large loaf instead of two mini loaves."
RECIPE RATING:
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
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DIRECTIONS
In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
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REVIEWS
Reviewed on Nov. 11, 2006 by
Cindy Shivers
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Cindy Shivers
Nov. 11, 2006
These were alright, kinda gummy with not much flavor. They were easy to make but probably won't be using this recipe again.
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15 users found this review helpful
These were alright, kinda gummy with not much flavor. They were easy to make but probably...
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Reviewed on Nov. 13, 2007 by
SIOUXZEEQUEUE
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SIOUXZEEQUEUE
Nov. 13, 2007
I made one large loaf and I heated the liquids to 110 degrees. The bread turned out tasty...will definitely make again.
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8 users found this review helpful
I made one large loaf and I heated the liquids to 110 degrees. The bread turned out...
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Reviewed on Nov. 20, 2007 by BT
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BT
Nov. 20, 2007
Quick, yes. Very heavy bread -- I'd recommend allowing it to rise more. I tried it with 2-1/4 c. whole wheat flour and it turned out well, but dense. My dad would like it!
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6 users found this review helpful
Quick, yes. Very heavy bread -- I'd recommend allowing it to rise more. I tried it with...
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Reviewed on Aug. 24, 2007 by pointsevenout
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pointsevenout
Aug. 24, 2007
I'm suprised this loaf rose at all because it was mixed with water hot enough to kill the yeast. Not suprised the loaf had no flavor because flavor developes the longer the yeast is allowed to rise. Makes me wonder about the calliber of competition this bread won against..
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5 users found this review helpful
I'm suprised this loaf rose at all because it was mixed with water hot enough to kill the...
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Reviewed on Apr. 29, 2009 by Tastycakes
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Tastycakes
Apr. 29, 2009
Thank you for this recipe post. I decided to make this with my nephew, since he is a little chef at heart <3. We made mini- loaves (2x4.5in)4 of them. Tastes nice, I always rub a touch of salted butter on the tops of my loaves, so we had to do that for my nephew for 'authenticity' lol. They were light, no issues with rising and tasted exactly as expected, like simple white bread. I did sift the dry ingredients, but that's simply habit and never a bad idea. My nephew and i snacked on them with some homemade strawberry Jam. It was a lovely recipe and time well spent.
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0 users found this review helpful
Thank you for this recipe post. I decided to make this with my nephew, since he is a little...
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