There’s nothing like the smell of fresh baked bread coming from the kitchen. Everyone loves fresh baked bread, so why not give them their own little loaf? Perfect for the holidays, dress them up and place them on the plates at the table. Add names and you have edible place cards!
A few years ago I posted about this delicious Homemade Amish White Bread.
It had actually been quite a while since I’d made it last, and like you I tend to let the older recipes here get buried!
So I searched it out and made it in miniature form. What a treat!
That’s when I played around with a little parchment paper and baker’s twine. I was thinking this would make a wonderful addition to my holiday place settings.
You could add a little tag or white label, or write directly on the parchment paper, to add names of your dinner guests. Anything they don’t finish they can take home with them.
I use a food processor to mix the dough ingredients. So much faster and more efficient than a stand mixer, but you can certainly use one if you prefer. Knead the dough, then put it in an oiled bowl and cover it. Let it rise.
Divide the dough among the mini loaf pans then cover and let rise again. Just before popping them in the oven brush them with melted butter.
After they come out of the oven leave them in the pans to cool for about ten minutes. Remove from pans and cool on racks.
Amish White Bread Mini Loaves
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup warm water 110 degrees
- 3 tablespoons sugar
- 2 ¼ teaspoon instant yeast quick rise
- ½ cup warm milk 110 degrees
- ¾ teaspoon salt
- 2 tablespoons vegetable oil
- 3 cups bread flour
- 1 tablespoon unsalted butter melted
Instructions
- NOTE: These instructions use a food processor for convenience sake. You can make this by hand using a bowl and wooden spoon, or use your electric mixture. The results will be the same.
- In food processor combine warm water, sugar and yeast. Process for 10 seconds. Allow to sit until yeast bubbles and appears foamy.
- Add warm milk to the yeast mixture and process for 5 seconds. Add salt and oil and process 10 seconds more.
- Add one cup of the flour and process for 10 seconds. Add remaining two cups of flour and process until dough balls up and comes together.
- Turn dough out onto a floured surface and knead until smooth, 5 or 6 minutes.
- Place dough in well oiled bowl; turn to coat top. Let rise about 30-40 minutes, or until doubled in size.
- Preheat oven to 350 F.
- Punch dough down, knead a few times. Divide dough into four equal parts.
- Shape into loaves and place into 4 greased mini loaf pans. Place loaves onto a cookie sheet and cover with a soft cloth. Allow to rise 20-30 minutes or until dough has risen about 1-inch above pans.
- Melt one tablespoon of butter and brush on the tops of the loaves. Bake for 28-30 minutes.
- Remove from oven and allow to cool on a rack for 10 minutes, then remove from pans to cool the rest of the way.
Nutrition
Amanda Davis
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Jenn says
This is the best bread recipe I’ve ever made – so soft, light, and fluffy! Perfection!
Harmony says
I make these all the time! So good and easy.
Kathleen Chiaro says
Hi Amanda – I just discovered your recipe, so will be making it soon! Thanks so much,. I have a question about the loaf pan measurements. 4 3/4 x 2 3/4 – is that width and length? what about depth? I don’t have a mini pan that size. Mine is a very nice coated 3x5x 2 inches deep. But the ceramic pan I want to bake it in is much bigger – more for a regular loaf size and does not narrow at the bottom like most bread pans do, so I will try & double the ingredients, or maybe triple? Unless you have a one loaf recipe, as I am a widow and only like to bake one loaf at a time, without freezing another. Thanks, and God bless you! Kathleen
Amanda Formaro says
Here’s the full loaf recipe! https://amandascookin.com/homemade-amish-white-bread/
Valerie says
A quick question, I hope! When you shape your loaves, do you ‘roll’ the dough up and tuck the edges under or is there a difference method you prefer? I love the look of your finished loaves and am hoping you can clue me in on your technique. Thank you for sharing the recipe — looking forward to giving it a go!
Amanda Formaro says
Oh my gosh Valerie – I can’t remember! This post is pretty old, from when I first started blogging. BUT I do feel like if I rolled and tucked them I would have said so in the post. So it’s more likely that I just padded it into a loaf shape. I think you will be fine however you form them. There was enough dough that when placed in those mini pans, the dough rose up enough to form the “mushroom” top.
Ronald Fairchild says
Ok is the yeast fast rise different from regular star yeast?
Amanda Formaro says
Yes, there are quick rise yeasts that work faster.
Donna says
Can you use the original yeast in this recipe.
Charlene Dryman says
I found just what I was looking for at your site. I am baking mini loaves of bread and cookies for our church garage sale. I was needing to find the exact pan measurements and time to bake. Thanks for your information.
Amanda Formaro says
You’re welcome, thanks for coming by!
Laverne Surratt says
can you double the recipe for the amish white bread mini loaves?
Amanda Formaro says
Yes you can double this recipe!
Michelle Krumenacher says
Hi, Amanda. I have many sized mini loaf pans, what is the size of the ones you use for this recipe? Thanks and happy New Year.
Amanda Formaro says
Oh my gosh Michelle, I am so sorry for taking so long to answer this question! My pans are 4 3/4″ x 2 3/4″, measured from the outside edges.
Stephanie says
I have been using this recipe a lot lately and just wanted to come back and say, “THANK YOU!” I have a four compartment mini-loaf pan from Wilton that I use, and it works perfectly. I like this recipe because it’s quick, and I can make four different flavors of bread. (I like to sprinkle the tops with salt, Italian herbs, and/or cinnamon sugar, depending on the meal we’re having.) I used the mini cinnamon sugar slices to make French toast one morning and it was amazing. Now I’m off to browse your other bread recipes. :)
Amanda Formaro says
That’s awesome Stephanie, thanks for coming by to tell me! I love this bread too and have made it many, many times :) Love the idea of the mini loaves and different flavors!
Ann says
That sounds fantastic
wanda warren says
Thanks for this recipe…been trying hand at bread baking 3 days now and still ended up with heavy loaves. Tried your recipe tonight andgot little closer…rise good but still not hollow sounding…still little dense…
grandpa says
Amandas, You make my day with this white bread & being it is an Amish one has well. I love your e-mails also & keep them coming, tyvm. MERRY CHRISTMAS TO ALL OF YOUR READER’S ALSO!
Amanda says
Well thank you very much for the great comment grandpa! Hope you enjoy the bread :)
Tracy says
Amanda, I’m so glad I subscribe to your blog….its always the first email I read when you post Ü I’ve never made one of your recipes that I haven’t liked and sharing them with my 77 year old Mom makes it even more special. Love your print option! I print them out then send them to her the old fashion “snail mail” way and she love them.
Thanks for all your time, efforts and sharing. I truly appreciate it!
Have a very Merry Christmas Ü
Amanda says
What a great way to start my day Tracy, thank you so much! I’m really glad that you enjoy the recipes, that makes me smile and want to continue adding more each week :) :)
Brenda @ a farmgirl's dabbles says
There’s just nothing like a fresh warm loaf of bread. These look delicious, Amanda – what a great gift this time of year!