Christmas Cranberry Mini Loaf Gift Bread Recipe

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Preheat oven to 350 degrees. Please see notes in post on correct pan size. In large bowl mix flour, salt and baking powder. In small bowl whisk together milk, eggs and and vegetable oil. Add milk mixture and sugars to flour mixture and stir just to combine. Do not over mix as it may make the bread tough.

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Mix for 3 minutes on medium speed. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down; shape into loaves.

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Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise. After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven (or other large baking dish), uncovered, into the preheated oven for 30 minutes. While your Dutch oven preheats, turn dough onto a well-floured surface.

Christmas Cranberry Mini Loaf Gift Bread Recipe

6. Lemon Bread. The Lemon Bread recipe is a delightful and moist quick bread topped with a sweet lemony glaze. It is perfect for breakfast or brunch, and the mini loaves make for convenient grab-and-go treats. The bread is infused with the tangy flavor of lemon zest, adding a refreshing twist to the classic bread.

Christmas Cranberry Mini Loaf Gift Bread Recipe

Cook bread for 22 minutes. After 22 minutes, carefully remove the lid from your dutch oven. The bread should be crusty and lightly browned. Continue baking, uncovered, for another 5-10 minutes to deepen the color. Transfer bread to a cooling rack and let cool at least 30 minutes (and ideally a few hours) before slicing.

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Fill mini loaf pans about ⅔ of the total volume for the best results. Grease or line the pan. Use a nonstick cooking spray or line the pan with parchment paper. Cool before slicing. Always cool your bread for ten to fifteen minutes before slicing to prevent squished and sticky slices.

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In a large bowl, whisk together the flour, white sugar, brown sugar, baking soda and salt. In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract. Add the wet ingredients to the dry and mix just until combined. Fold in your mix-ins of choice then divide the batter among the mini loaf.

Christmas Cranberry Mini Loaf Gift Bread Recipe

Mix well adding a little water at a time until you have formed a ball of dough. Transfer to a floured surface and knead for 10 to 12 minutes. Check your dough is ready by using the windowpane test. KitchenAid: Add flour, salt, sugar and yeast to the mixing bowl, make a well and add the oil and half the water.

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Procedure. In a bowl, add water, yeast & melted butter. Next add the honey and mix it all well together. Then add the salt and flour and mix it well until it all comes together as a single mass. Transfer the dough into the working surface and knead for 10- 15 mins until the dough is super smooth and non sticky.

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4. Proof the dough again. Drop the dough, seam-side down into a buttered eight-inch loaf pan or onto a parchment paper-lined sheet pan. Cover the dough loosely in plastic wrap or in a plastic bag.

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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.

White Bread Mini Yeast Loaf Recipe

Cover and bulk ferment for 30 minutes, with slap-n-folds every 15 minutes for a total of two sets of folds. After the second set of folds, transfer dough to a greased loaf pan. Cover and rise for 1 hour. Drizzle with oil, then dimple the dough. Let rest for 30 minutes while the oven preheats.

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Shape it into mini loaf. The Spruce Eats / Bahareh Niati. Place the loaf in a greased mini loaf tin . The Spruce Eats / Bahareh Niati. Cover and let rise for 30 minutes. Heat the oven to 350 F. The Spruce Eats / Bahareh Niati. Bake the bread for 40 to 50 minutes or until golden brown.

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2. Baking time. Mini loaves bake much faster, expect a reduction in baking time by 25-50%. 4.5 x 2.5 inch mini loaf pan: 18-22 minutes (start checking at 18 minutes) 5 x 3 inch mini loaf pan: 22-25 minutes (start checking at 22 minutes) 6 x 3 inch mini loaf pan: 25-30 minutes (start checking at 25 minutes) 3. Oven temperature.

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5 ounces (about 1 cup or 142 grams) AP flour. ½ teaspoon table salt. Add the yeast to the water in a medium bowl. Give the water a swirl. Add the flour and salt to a separate small bowl and mix.

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Mix with a dough hook for 5 minutes or until dough is smooth and elastic. If mixing by hand, knead for 5-7 minutes until smooth. 2. Place dough in a large bowl wiped with olive oil. Allow 1 hour (more if needed) to rise so that dough is doubled in size. 3. Grease bottoms and sides of 2 loaf pans or 6 mini loaf pans. 4.