MINI FRENCH LOAVES
They may look small, but these pint-sized loaves from CT's crafty home economists are big on flavor. The secret's the hearty seasonings and cheeses you mix right in. Our cooking crew adds that you can bake two big loaves instead of six little ones-Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 6 mini loaves.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in water. Add sugar, seasonings, cheeses and 2 cups flour; beat until smooth Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Roll up from long side; seal well. Cut each into three 5-in. loaves; seal ends. Place seam side down on a greased baking sheet. Brush loaves with water. Cover with plastic wrap coated with cooking spray; let rise until nearly doubled, about 30 minutes With a very sharp knife, make three shallow diagonal cuts across top. Bake at 400° for 15-20 minutes or until golden. Remove from pan; cool on a wire rack Brush with butter.
Nutrition Facts :
MINI FRENCH BREAD LOAVES (SERVES 2)
Since both of my kids are in college, most nights it is just DH and I for dinner, so I decided to buy the book "Small -Batch Baking" by Debby Maugans Nakos. We love fresh baked bread, but find the recipes make too much for us, so this makes two mini loaves. These are soft on the inside and with a crispy crust. Because these have no fat, they don't save well, so best served same day of baking. NOTE: This takes many hours of rising, not a good recipe for the weekdays if working, but great for a weekend or if you don't work. The long rising times really allow for the flavor development. You will need to allow at least 5 hours rising time.
Provided by diner524
Categories Yeast Breads
Time 15m
Yield 2 mini loaves, 2 serving(s)
Number Of Ingredients 4
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.
FRENCH ONION MINI MEATLOAVES
Liven up your old meatloaf dish with the full-flavored approach of our French Onion Mini Meatloaves that include cheddar cheese and French fried onions.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 2 mini meatloaves each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix meat, 1/3 cup cheese, 1/3 cup French fried onions and remaining ingredients just until blended.
- Press into 12 muffin cups sprayed with cooking spray.
- Bake 30 min. or until done (160ºF).
- Combine remaining cheese and remaining French fried onions; sprinkle over meatloaves. Bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
ITALIAN MINI LOAVES
Guests will reach for seconds once they sample a slice from one of these fragrant little loaves. "You can also make breadsticks with this dough," suggests Debra Hartze of Zeeland, North Dakota.
Provided by Taste of Home
Time 50m
Yield 3 loaves (4 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4x3x2-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 115 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
MIGHTY MINI LOAVES
Single-serve mini meatloaves.
Provided by Karie Karlson
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool; crumble.
- Place bacon, stuffing, Parmesan cheese, Worcestershire, soy sauce, egg, onion soup mix, salt, and pepper in a large bowl and mix well. Divide meat mixture into 6 individual portions. Mold each portion into oval-like shapes. Press top of each oval in and add Swiss cheese. Mold meat back up over the tops, enclosing cheese.
- Mix ketchup, mustard, and brown sugar together in a separate bowl. Cover each loaf with mixture. Place loaves in the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes.
- While loaves bake, saute onion over medium-high heat in a frying pan, 5 to 7 minutes. Top baked loaves with onions and let stand for 5 minutes to cool before serving.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 51.2 g, Cholesterol 93.4 mg, Fat 24.8 g, Fiber 2.7 g, Protein 28.3 g, SaturatedFat 11.9 g, Sodium 2506.4 mg, Sugar 20.2 g
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- Cube bread into 1-inch pieces (I use a whole Italian loaf from the bakery). Allow to sit for a few hours on the counter to stale. The drier the bread, the better it will soak up the egg mixture.
- spray the mini loaf pans with cooking spray (I use 2 pans making 16 total loaves). Evenly distribute the cubed bread among the cups.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly.
- Pour mixture over the bread cubes, making sure all are covered evenly with the egg mixture. Cover with foil and refrigerate overnight.
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