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Title: Mini White Breads
Yield: 6 Servings

Ingredients

      1 pk (1/4 oz.) active dry yeast
      1 tb sugar
    1/3 c  warm water (110-115 degrees)
  2 1/4 c  (to 2 1/2 cups) flour
      1 ts salt
    1/2 c  milk
      2 ts butter or margarine, melted
      1    additional melted butter

Instructions

"...small, light loaves that have wonderful flavor and texture." -
Nila Towler

Combine yeast, sugar and water in a large mixing bowl. Add 1 1/2
cups of flour, salt, milk and butter. Mix for 3 minutes on medium
speed. Add enough remaining flour to form a soft dough. Turn onto a
floured board; knead until smooth and elastic, 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 45 minutes. Punch dough down. Divide
in half; shape into two loaves and place in greased 5 3/4 x 3 1/8 x 2
1/4" pans. Cover and let rise until doubled, about 30 minutes. Bake
at 375 degrees for 30 minutes or until golden brown. Remove from
pans; cool on wire racks. Brush tops with melted butter.

Note: This recipe looks like it would work beautifully in a bread
machine on the dough cycle. You might want to watch it as it mixes
to make sure a nice ball is forming and add more flour or liquids as
needed. Be sure that melted butter has cooled! You could probably
bake it in the bread machine as a single loaf too. - Debbie Carlson

Yields: 2 loaves From: "Taste of Home" Magazine, October/November
1994 Posted by: Debbie Carlson - Cooking

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