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 It
- 1/2 cup warm water 110 degrees
- 3 tablespoons sugar
- 2 1/4 teaspoon instant yeast quick rise
- 1/2 cup warm milk 110 degrees
- 3/4 teaspoon salt
- 2 tablespoons vegetable oil
- 3 cups bread flour
- 1 tablespoon unsalted butter melted
- 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.