60 Minute Mini Breads Food

60-MINUTE MINI BREADS

60-Minute Mini Breads image

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.

Provided by Taste of Home

Time 40m

Yield 2 mini loaves (4 slices each).

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package (1/4 ounce) quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine

Steps:

In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 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-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-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° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

60-MINUTE MINI BREADS

60-Minute Mini Breads image

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.

Provided by Allrecipes Member

Time 40m

Yield 10

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
¾ cup water
¼ cup milk
2 tablespoons butter or margarine

Steps:

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.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 30.4 g, Cholesterol 6.6 mg, Fat 2.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 215.1 mg, Sugar 1.6 g

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