(Soft, buttery, and so easy to make! Yields 6 mini loaves)
Ingredients
- 1 cup warm water (about $110^\circ\text{F}$)
- 2 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup vegetable oil
- 1 tsp salt
- 3 cups all-purpose flour
- 1/4 cup melted butter (for brushing)
Step-by-Step Instructions
- Activate the Yeast: In a large resealable plastic bag, combine warm water, sugar, and yeast. Seal the bag and let it sit for 5 minutes until foamy.
- Add the Ingredients: Add oil, salt, and 1 cup of flour to the bag. Seal and shake the bag until well mixed.
- Add More Flour: Add the remaining flour, 1/2 cup at a time, shaking the bag after each addition until a soft dough forms and pulls away from the sides of the bag.
- Knead in the Bag: Seal the bag and knead the dough by squeezing and turning the bag for about 5 minutes.
- Let it Rise: Place the bag in a warm spot and let the dough rise for 1 hour, or until doubled in size.
- Shape the Dough: Punch down the dough in the bag. Divide into 6 pieces and shape each piece into a loaf.
- Prepare the Pans: Place each loaf in a greased mini loaf pan (6 pans total).
- Let it Rise Again: Cover and let rise for 30–45 minutes, or until doubled.
- Bake: Bake at $350^\circ\text{F}$ ($175^\circ\text{C}$) for 25–30 minutes, or until golden brown.
- Finish: Brush the tops with melted butter. Let cool and enjoy!
Recipe Details & Tips
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Rise Time: 1 hour 30 minutes
- Yield: 6 mini loaves
Tips & Variations:
- Savory Twist: Add 1 tsp garlic powder or 1 tbsp herbs.
- Honey Sweetness: Try honey instead of sugar.
- Freezing: These mini loaves freeze beautifully—just wrap them tightly!
Would you like suggestions for shaping individual mini loaves or pairing them with custom compound butter spreads?
