Best Mini Bread Loaves Recipes

MINI BANANA BREAD LOAVES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flours, oats, baking soda, cinnamon, and salt in a medium bowl. Mash bananas into the dry ingredients.
• Combine sugars and margarine in a large bowl; beat with an electric mixer until creamy. Mix in milk and vanilla extract. Add the flour mixture and raisins; mix well. Pour batter into 4 mini silicone loaf pans. Place loaf pans on a baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

MINI BREAD LOAVES

Steps:

• Starter.
• Combine water and yeast in a large bowl and mix well.
• Add ¾ cup flour and whisk 100 times.
• Cover and let set one hour.
• Dough.
• Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
• Whisk 50 times and let stand 2 minutes.
• Using a large spoon mix in 2 cups of flour until well incorporated.
• Add 3 cups of flour and mix until well incorporated.
• Add another 3 cups of flour and mix until well incorporated.
• Let dough rest 5 minutes.
• Cover working surface with generous amount of flour (about a cup).
• Turn soft wet dough onto surface and sprinkle with flour.
• Dip your hands in flour and knead the dough.
• (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
• Gradually add the last cup of flour as you knead for about 5 minutes.
• Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
• Brush top with ½ tsp olive oil.
• Cover and let rise until doubled (approx an hour).
• Deflate the dough, turn out unto a floured surface and knead for about a minute.
• Separate dough in half.
• Separate each half in half.
• Divide these pieces into fourths.
• (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
• Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
• Let rise for 30 minutes.
• Preheat oven to 450F and place oven racks in the center of the oven.
• Place a pan of water under the racks where the bread will bake.
• Place loaves in hot oven for ten minutes.
• *Spray/sprinkle loaves with water.
• Reduce heat to 400F and continue baking for 10-12 minutes.
• Remove from oven.
• Paint w/ butter or oil for a softer crust (optional).
• *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.

MINI FRENCH BREAD LOAVES (SERVES 2)

Steps:

• Place the bread flour, salt, and yeast in a food processor, and process for 3 seconds to blend. With the machine running, pour 1/4 cup plus 3 tablespoons water through the feed tub; process until the dough holds together, about 20 seconds. The dough should be a sticky mass, and it should appear difficult to knead by hand. If the dough is too dry, add more water, a tablespoon at a time, processing for 5 seconds after each addition.
• Lightly grease a medium-size mixing bowl with olive oil. Place the dough in the bowl and turn it to coat it with the oil. Cover the bowl loosely with plastic wrap, and let the dough rise at room temperature until it has nearly doubled in bulk, 2 to 3 hours.
• Punch the dough down and let it rise again until nearly doubled in bulk, about 2 hours.
• Sprinkle a cutting board or work surface with a little flour, place the dough on it, and cut the dough into 2 pieces. Shape the pieces into balls, sprinkling them with a little flour if necessary to make them easier to handle. Place the balls of dough on an ungreased baking sheet. Sprinkle a little flour over each round (to keep the plastic wrap from sticking), and cover them lightly with plastic wrap. Let the dough balls rise until nearly doubled in bulk, 1 to 1 1/2 hours.
• Place a rack in the center of the oven and preheat the oven to 400 degrees F. To make a crisp crust, fill a clean spray bottle with water and spritz the inside of the oven with water just before you slide the bread into the oven.
• Bake the bread rounds until golden and crusty, about 10 minutes. Fremove the baking sheet from the oven or, If you like a crustier loaf, leave the bread in the oven with the door closed for 5 minutes after you have turned off the oven.
• Transfer the bread to a wire rack to cool. Serve it warm or at room temperature.

STRAWBERRY BREAD MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 mini loaf pans.
• Combine sugar, oil, and eggs in a bowl. Add flour, baking soda, cinnamon, and salt; mix well. Fold in strawberries and walnuts. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.

TED'S SPECIAL MINI LOAVES WHITE BREAD (BREAD MACHINE)

Steps:

• Put all the dry ingredients into the Bread Machine.
• Add all the wet ingredients.
• Set Machine for 2 loaf size on dough cycle only.
• When cycle is completed make 4 balls and place into a buttered loaf pan side by side.
• Paint the bread with butter.
• Cover with cloth and allow to raise to double.
• Bake at 375°F (oven preheated) for 35 minutes or until hollow when tapped.

HONEY CORN BREAD MINI LOAVES /W HONEY PECAN BUTTER

Steps:

• 1. Preheat oven to 400 DEGREES F. NOTE: The only liquid in this recipe comes from the eggs & honey. Spray a 8 unit mini pan with non stick cooking spray and set aside till needed.
• 2. Pour melted butter into a medium size bowl, then add salt, honey, eggs, vanilla & butter flavoring. NOTE: SPRAYING MEASURING CUP FIRST WITH NON STICK COOKING SPRAY HELPS TO RELEASE HONEY MUCH EASIER WITHOUT STICKING to cup. Beat well to blend liquid ingredients.
• 3. Add dry ingredients to a small bowl and stir to mix.
• 4. Now add dry ingredients to wet ingredients then beat well to blend. Pour mixture equally into well greased or sprayed 8 unit mini loaf pan.
• 5. Bake at 400 degrees F. for 15 to 20 minutes till golden brown.
• 6. Remove from oven and serve while warm with Honey Pecan Butter.
• 7. To prepare honey pecan butter, add softened butter to a small bowl then add cinnamon, honey and chopped pecans, blend together, and serve with warm bread.

EGGNOG (MINI LOAVES) BREAD

Steps:

• 1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
• 2. In another bowl, beat the eggs, eggnog, sugar, melted butter, vanilla extract and rum extract. Stir into dry ingredients just until moistened.
• 3. Pour into three greased 5 3/4-in. X 3-in. X 2-in. loaf pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• 4. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.

MINI BANANA BREAD LOAVES

Steps:

• 1. Preheat oven to 350°. Grease bottoms of 10 mini loaf pans (can use a regular sized bread pan or muffin tin, but adjust cooking time), with shortening, cooking spray, or butter.
• 2. In a large bowl, cream sugar and butter. Add eggs, blend well. Add bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in nuts if desired. Divide batter evenly among pans, filling about ½ full.
• 3. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes, loosen from pans and place on cooling rack. Cool completely, about 2 hours.

MOCHA MINI BREAD LOAVES

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients in a large bowl.
• In a separate bowl, whisk egg, oil, vanilla, applesauce, and gently add to dry ingredients.
• Add hot coffee and boiling water, mix until just blended, and let stand for about 10 minutes.
• Add chocolate chips.
• Divide batter among 4 greased mini loaf pans with parchment paper covering the bottems.
• Bake for 18-20 minutes.

SNICKERDOODLE BREAD MINI LOAVES

Steps:

• To make the loaves, mix butter, sugar, salt and cinnamon until fluffy.
• Add eggs and mix well.
• Add vanilla and sour cream and mix well.
• Mix flour and baking powder in a separate bowl.
• Add to wet ingredients and mix until all combined.
• Add cinnamon chips and stir into batter.
• Set aside.
• Spoon batter into 4 mini loaf pans until about 2/3 full.
• Mix topping ingredients in a bowl and sprinkle over the batter in each loaf pan.
• Bake at 350°F for 35 to 38 minutes.
• Let cool before removing from pan.