White Bread Mini Loaf

Loaf of fresh, white bread

Julia Goss / Moment Open / Getty Images

  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Rise: 75 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
120 Calories
5g Fat
17g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 120
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 502mg 22%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 3g
Calcium 57mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1/4 cup water (room temperature)
  • 2 tablespoons milk
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon active dry yeast
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup bread flour (approximately)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, mix together the water, milk, oil, yeast, sugar, and salt.

  3. Slowly mix in the flour until a firm dough is formed. You may not need the full cup or may need a little extra.

  4. Knead dough on lightly floured board for 3 minutes, adding small sprinkles of flour only as needed.

  5. Place dough in a greased bowl. Flip dough over inside the bowl so that the dough top is also lightly greased.

  6. Cover and let rise in a warm place for 45 minutes.

  7. Turn dough out onto a floured board and knead out air.

  8. Shape into mini loaf.

  9. Place the loaf in a greased mini loaf tin.

  10. Cover and let rise for 30 minutes.

  11. Heat the oven to 350 F then bake the bread for 40 to 50 minutes or until golden brown. Baking time will be longer if baked in a solar oven.

  12. Remove the loaf from pan and let cool on wire rack.

  13. Slice bread after it has cooled and enjoy.


  • 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.