>From the Taste of Home website...
60-Minute Mini BreadsBest of Country Breads
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.
TIME: Prep: 20 min. + rising Bake: 20 min.
        * 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 
In a large mixing 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. 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° 
for 20-25 minutes or until golden brown. Remove from pans to wire racks to 
cool. Yield: 2 mini loaves (4 slices each).
~~~***Rhonda G in Missouri***~~~

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