Best 2 Mini French Loaves Recipes
Are you a culinary enthusiast with a passion for delectable baked goods? If so, embark on a delightful journey as we explore the art of crafting mini French loaves, a treasure trove of flavor and texture that will tantalize your taste buds. These petite loaves, redolent of a Parisian bakery, possess a golden-brown crust that encases a soft and airy crumb, promising a symphony of flavors in every bite. Whether you're a seasoned baker or just starting your culinary adventure, this article will guide you through the process of creating these delectable treats, providing expert tips and tricks to ensure success. Prepare to be captivated as we delve into the world of mini French loaves, transforming your kitchen into a haven of baking artistry.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your bread will taste. Look for fresh, organic ingredients whenever possible.
- Proof your yeast correctly: Proofing yeast is an important step that helps ensure that your bread will rise properly. Follow the instructions on your yeast packet carefully.
- Knead your dough properly: Kneading the dough helps develop the gluten, which gives bread its structure. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let your dough rise in a warm place: The ideal temperature for rising dough is between 75°F and 85°F. If your kitchen is too cold, you can place the dough in a warm oven with the light on.
- Bake your bread at a high temperature: A high baking temperature will help create a crisp crust and a fluffy interior. Bake the bread for 30-35 minutes, or until it is golden brown.
Conclusion:
Mini French loaves are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, toast, or simply served with butter and jam. With a little practice, you can easily make mini French loaves at home. So what are you waiting for? Get baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
