Best 4 Mini French Bread Loaves Serves Recipes

Are you in search of a delightful culinary adventure that will take your taste buds on a trip to France? If so, look no further than the art of baking mini French bread loaves. These bite-sized delights, also known as "petits pains," are perfect for any occasion, whether it's a casual gathering with friends, a formal dinner party, or simply a cozy evening at home. With their crisp golden crust and soft, airy interior, mini French bread loaves are a feast for the senses. In this article, we will embark on a culinary journey, exploring the secrets of creating these delectable treats. We will provide you with step-by-step instructions, helpful tips, and a variety of recipes that cater to diverse tastes and dietary preferences. So, get ready to savor the flavors of France as we delve into the world of mini French bread loaves.

Let's cook with our recipes!

MINI FRENCH LOAVES

Mini French Loaves image

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

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
3 to 3-1/2 cups all-purpose flour
Melted butter

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 :

KITCHEN AID FRENCH BREAD LOAF

Kitchen Aid French Bread Loaf image

I made this recipe for the first time from a recipe in my Kitchen Aid cookbook of Best Loved Kitchen Aid Recipes. The recipe makes 2 loaves, but I made the second loaf into little mini loaves. I was so proud of my acheivement, it turned out just like the ones in the bakery. It was soft and chewy on the inside, and had a nice...

Provided by Rose Mary Mogan

Categories Savory Breads

Time 2h40m

Number Of Ingredients 8

Ingredients

2 pkg active dry yeast
2 1/2 c warm water (105 degrees f-115 degrees f.)
1 Tbsp salt
1 Tbsp butter, melted
7 c all purpose flour
2 Tbsp corn meal
1 large egg white
1 Tbsp cold water

Steps:

1. Dissolve yeast in warm water in warmed bowl of electric stand mixer with dough hook attachment. Add salt butter and flour. Turn to low and mix until blended about 1 minute. Knead on low about 2 minutes longer. Dough will be sticky.
2. Place dough in greased bowl, turn to grease top. Cover and let rise in warm place, free from draft, about 1 hour or until doubled in bulk.
3. Punch dough down and divide in half. Roll each half into 12 X 15 rectangle. Roll tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with corn meal. Cover & let rise in warm place free from draft, about 1 hour or until doubled in bulk.
4. With a sharp knife make 4 diagonal cuts on top of each loaf. Bake at 450 degrees F. for 25 minutes. Remove from oven. Beat egg white and water together with a fork, brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.

MINI FRENCH BREAD LOAVES (SERVES 2)

Mini French Bread Loaves (Serves 2) image

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

Ingredients

3/4 cup bread flour, plus more as needed and for dusting work surface (plus 2 Tablespoons)
1/2 teaspoon salt (I use fine sea salt)
1/4 teaspoon fast rise yeast
olive oil, for greasing the bowl

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.

SMALL LOAF FRENCH BREAD

Small Loaf French Bread image

This is one of the best breads I have made. It is easy and the taste is wonderful.They are something like the Pillsbury regrigerated loaf bread.

Provided by Rhonda Wheeler

Categories Other Breads

Time 2h5m

Number Of Ingredients 7

Ingredients

1 pkg active dry yeast
2 Tbsp oil
1/2 tsp salt
2 1/2 c flour
1 tablespoon of honey or sugar if you want it sweeter(optional
1 c warm water
1/4 tsp garlic(optional)

Steps:

1. Combine the yeast and 1 cup of warm water (105-115 degrees) in large bowl,stirring until dissolved.
2. Mix in oil,garlic,and salt
3. Add 2 cups flour and stir till smooth.Stir in enough additional flour untill the dough forms a ball.
4. Knead dough on floured surface and add more flour if too sticky.Knead till smooth and elastic.
5. Place dough in a greased bowl and cover in a warm place to rise until its double in size,about 1 hour.
6. Punch down dough and divide into two loaves.Shape each dough into a loaf about 9 inches long.
7. Place loaves on greased baking sheet.Make three 1/2 diagonal cuts on the top.
8. Loosely cover with plastice wrap and let dough rise 20-30 minutes.
9. Bake at 450 degrees for 15-18 minutes till golden brown.

Tips for Making Perfect Mini French Bread Loaves:

Use high-quality ingredients: Use bread flour or all-purpose flour with a high protein content for a chewy texture. Use active dry yeast that is not expired. Fresh milk and butter will give your bread a richer flavor.
Follow the recipe carefully: Pay attention to the measurements and instructions in the recipe. Make sure your water is the correct temperature and that you knead the dough for the right amount of time.
Create a warm environment for rising: The dough needs a warm place to rise in order to double in size. You can place it in a warm oven with the light on or in a warm corner of your kitchen.
Shape the dough properly: Roll the dough out into a long rectangle and then cut it into equal pieces. Shape each piece into a loaf by rolling it up tightly from one end to the other.
Score the top of the loaves: Using a sharp knife, make shallow cuts in the top of the loaves before baking. This will help them rise evenly and give them a beautiful crust.
Bake the bread until it is golden brown: The baking time will vary depending on the size of your loaves. Bake them until they are golden brown and sound hollow when tapped.

Conclusion:

Mini French bread loaves are a delicious and versatile bread that can be enjoyed in many different ways. They are perfect for sandwiches, toast, or simply served warm with butter. With a little practice, you can easily make these loaves at home. So next time you're looking for a delicious and easy bread to make, give these mini French bread loaves a try!