>From the Taste of Home website...
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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.
SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
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
Directions:
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).
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~~~***Rhonda G in Missouri***~~~
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