|Nutritional Guidelines (per serving)|
|Servings: 1 mini loaf (serves 4)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mini yeast breads are great breads for a lot of occasions and situations. These mini loaves are perfect for kids because of the small size. The white bread mini loaf can be sliced and made into mini sandwiches for picnics. The little loaf is also simple to make and is a great recipe to teach a group of beginners. Due to its size, it’s also just right for baking in a solar oven.
This recipe makes 1 mini loaf of white bread.
- 1/4 cup water, room temperature
- 2 tbsp milk
- 1 tsp vegetable oil
- 1/2 tsp active dry yeast
- 3/4 tsp sugar
- 1/4 tsp salt
- 1 cup bread flour, about
In a medium bowl, mix together the water, milk, oil, yeast, sugar, and salt.
Slowly mix in flour until a firm dough is formed.
Knead dough on lightly floured board for 3 minutes, adding small sprinkles of flour only as needed.
Place dough in greased bowl. Flip dough over inside the bowl so that the dough top is also lightly greased. Cover and let rise in warm place for 45 minutes.
Shape into mini loaf and place in a greased mini loaf tin.
Cover and let rise for 30 minutes.
Bake at 350 F for 40 to 50 minutes or until golden brown. Baking time will be longer if baked in solar oven.
Remove loaf from pan and let cool on wire rack. Slice bread after it has cooled.
Bread Baking Tips:
Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
To keep bread soft, store in a plastic bag.
Store flour properly to keep it from spoiling.
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 and 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
Spraying loaves with water while they bake will produce a crispy crust.
Brush loaves with egg white before baking to produce a shiny crust.