“These little 4 1/2 x 2 1/2 mini-loaves can be made up to 5 days in advance, stored well wrapped in the fridge, and then "browned" for 20 minutes before serving. I have never tried making full sized loaves with this recipe/method nor have I tried freezing the loaves prior to browning. Prep time includes 2 hour rising time. Baking time is for initial baking, does not include 20 minute browning time.”
2hrs 35mins
10 mini-loaves

Ingredients Nutrition


  1. Combine warm milk, sugar, salt and butter.
  2. Pour warm water into a large bowl, sprinkle in the yeast and stir until dissolved.
  3. Add warm milk mixture and 3 cups of flour, beating until smooth.
  4. Add enough additional flour to make a stiff dough.
  5. Place dough on a lightly floured board and knead for 8-10 minutes (until smooth and elastic).
  6. Place dough in a greased bowl, turn dough over to grease the top; cover dough and let rise in a warm, draft free place for about 1 hour or until doubled.
  7. Punch down dough and divide it into 10 equal pieces.
  8. Cover dough and let it rest for about 15 minutes.
  9. Roll each piece or dough out into a 4 x 7-inch rectangle.
  10. Shape each rolled piece into a loaf; start from the short side and tightly roll the dough towards you (like for a jelly roll) carefully pinch the seam and the ends to seal them.
  11. Tuck a bit of the ends under the loaf.
  12. Place shaped dough into 10 greased 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
  13. Cover, and let rise in a warm, draft free place for about 1 hour or until doubled.
  14. Place loaves in a preheated 250°F oven, leaving about 2 inches of space between each pan.
  15. Bake for 35 minutes, remove from oven and cool in pans.
  16. When completely cool, remove bread from pans, wrap well in plastic bags and refrigerate for up to 5 days.
  17. When ready to serve the bread, remove it from bag and place on an ungreased cookie sheet.
  18. Bake in a preheated 400°F oven for 20 to 25 minutes or until golden brown.
  19. Serve warm or cold.

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