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60-Minute Mini Breads

By: Holly Hill

"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."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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

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.