Best 7 Honey Wheat Mini Loaves Recipes

HONEY WHEAT LOAVES

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into four loaves. Place in 9x5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

MINI HONEY-MUSTARD MEATLOAVES WITH ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
• In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
• Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
• Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

HONEY WHOLE WHEAT LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.

MIGHTY MINI LOAVES

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.

WHOLE-WHEAT HONEY WALNUT MINI-LOAVES RECIPE

Steps:

• Toast walnuts in dry skillet over medium heat, shaking pan or stirring nuts constantly until golden, 5 to 6 minutes. Sprinkle yeast over warm water and let stand until yeast is bubbly, 6 to 8 minutes. In large bowl, combine melted butter, honey, egg whites, cinnamon and salt. Add yeast. Briskly fold in whole-wheat flour and 1 cup bread flour. Begin to knead by hand on floured surface or with dough hook, adding flour as needed until dough leaves sides of bowl. Dough should become soft and no longer sticky. You might need slightly more flour; add a bit at a time. Knead about 5 minutes then press in walnuts. Knead 3 more minutes. Cover dough with damp tea towel and let rest on lightly floured board until doubled, 45 minutes. Punch down dough to release any air. Divide dough into 12 portions. Shape into ovals and place in well-greased (2 1/2- by 4-1/2 inch) miniature loaf pans. Allow dough to rise until flush with top of pans, about 40 minutes. Dust with flour and cinnamon. Place in 375 degree oven, then reduce heat to 350 degrees. Bake until tops are lightly browned, about 25 to 35 minutes. Cool in pan 10 minutes before removing. This recipe yields 10 mini-loaves. Each loaf: 397 calories; 581 mg sodium; 25 mg cholesterol; 14 grams fat; 60 grams carbohydrates; 11 grams protein; 0.90 gram fiber.

MINI MEAT LOAVES WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• For meat loaves, combine first 7 ingredients in large bowl; mix lightly, but thoroughly. Shape meat mixture into 8 3x2-inch mini loaves; place in baking dish.
• Bake 30 to 35 minutes to medium doneness (160 degrees F) or until center is no longer pink and juices show no pink color.
• Let stand 5 minutes before serving.
• For sauce, combine mustard and honey, mix well. Serve sauce over meat loaves.