Best 4 Mini French Bread Loaves Serves Recipes

**Mini French Bread Loaves: A Bite-Sized Delight**

Indulge in the delightful aroma and irresistible taste of freshly baked mini French bread loaves, perfect for any occasion. These bite-sized treats are not only visually appealing but also incredibly versatile, serving as the perfect accompaniment to various dishes or as a standalone snack. Whether you prefer them plain or adorned with herbs, cheese, or savory fillings, these mini loaves promise a symphony of flavors that will tantalize your taste buds. Dive into the world of French baking with this collection of recipes, ranging from simple and classic to unique and innovative. From traditional baguettes to creative twists like pesto-infused or chocolate-filled loaves, discover the endless possibilities that await you in the realm of mini French bread artistry.

Here are our top 4 tried and tested recipes!

MINI FRENCH LOAVES

Mini French Loaves image

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

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
3 to 3-1/2 cups all-purpose flour
Melted butter

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 :

CRUSTY MINI LOAVES

Crusty Mini Loaves image

A bread machine prepares the dough for these crusty golden loaves from Caroline Knox of Cannington, Ontario.

Provided by Taste of Home

Time 30m

Yield 4 loaves (5 slices each).

Number Of Ingredients 9

Ingredients

1 cup plus 1 tablespoon water (70° to 80°)
3 teaspoons sugar
1-1/2 teaspoon salt
2-1/2 cups bread flour
1/2 cup seven-grain cereal
1-1/2 teaspoons active dry yeast
1 egg yolk
1 teaspoon cold water
Sesame or poppy seeds, optional

Steps:

In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into four portions; shape into 6-in. loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., In a small bowl, beat the egg yolk and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 178mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

MINI BREAD LOAVES

Mini Bread Loaves image

These crusty little loaves make great bread bowls, sandwich rolls and toasting bread. This recipe makes 16-18 "baby breads" ..enough to last us the week and still have some for the freezer. A trick: Slice the loaves into fourths thru the "equators". Use the middle two slices for toast and the outer slices for a sandwich. A great recipe for beginning bread makers. Variations: Italian type bread: Sprinkle one baking sheet with cornmeal then slit the tops of the mini breads and sprinkle with more cornmeal. Bread Bowls: Do not reduce heat or spray with water after 10 minutes. Baking at a higher temperature will make a crustier and more substantial loaf. ****** Note! A mistake was made when I first posted this recipe. As of 1-12-05 the recipe reads 13 cups of flour rather than 11. Thanks. Barb

Provided by Aroostook

Categories Yeast Breads

Time 2h6m

Yield 16 baby breads

Number Of Ingredients 9

Ingredients

1/2 cup room temp water (75-F)
1 teaspoon dry yeast
3/4 cup flour
6 cups water
1 teaspoon dry yeast
4 teaspoons kosher salt
13 cups flour
2 teaspoons olive oil
1 tablespoon olive oil or 1 tablespoon butter, to paint crusts (optional)

Steps:

Starter.
Combine water and yeast in a large bowl and mix well.
Add ¾ cup flour and whisk 100 times.
Cover and let set one hour.
Dough.
Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
Whisk 50 times and let stand 2 minutes.
Using a large spoon mix in 2 cups of flour until well incorporated.
Add 3 cups of flour and mix until well incorporated.
Add another 3 cups of flour and mix until well incorporated.
Let dough rest 5 minutes.
Cover working surface with generous amount of flour (about a cup).
Turn soft wet dough onto surface and sprinkle with flour.
Dip your hands in flour and knead the dough.
(Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
Gradually add the last cup of flour as you knead for about 5 minutes.
Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
Brush top with ½ tsp olive oil.
Cover and let rise until doubled (approx an hour).
Deflate the dough, turn out unto a floured surface and knead for about a minute.
Separate dough in half.
Separate each half in half.
Divide these pieces into fourths.
(You should have 16 pieces. And sometimes I get 18 pieces-- lol).
Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
Let rise for 30 minutes.
Preheat oven to 450F and place oven racks in the center of the oven.
Place a pan of water under the racks where the bread will bake.
Place loaves in hot oven for ten minutes.
*Spray/sprinkle loaves with water.
Reduce heat to 400F and continue baking for 10-12 minutes.
Remove from oven.
Paint w/ butter or oil for a softer crust (optional).
*For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.

Nutrition Facts : Calories 404.9, Fat 2.5, SaturatedFat 0.4, Sodium 585.7, Carbohydrate 82.2, Fiber 3, Sugar 0.3, Protein 11.3

SMALL LOAF FRENCH BREAD

Small Loaf French Bread image

This is one of the best breads I have made. It is easy and the taste is wonderful.They are something like the Pillsbury regrigerated loaf bread.

Provided by Rhonda Wheeler

Categories Other Breads

Time 2h5m

Number Of Ingredients 7

Ingredients

1 pkg active dry yeast
2 Tbsp oil
1/2 tsp salt
2 1/2 c flour
1 tablespoon of honey or sugar if you want it sweeter(optional
1 c warm water
1/4 tsp garlic(optional)

Steps:

1. Combine the yeast and 1 cup of warm water (105-115 degrees) in large bowl,stirring until dissolved.
2. Mix in oil,garlic,and salt
3. Add 2 cups flour and stir till smooth.Stir in enough additional flour untill the dough forms a ball.
4. Knead dough on floured surface and add more flour if too sticky.Knead till smooth and elastic.
5. Place dough in a greased bowl and cover in a warm place to rise until its double in size,about 1 hour.
6. Punch down dough and divide into two loaves.Shape each dough into a loaf about 9 inches long.
7. Place loaves on greased baking sheet.Make three 1/2 diagonal cuts on the top.
8. Loosely cover with plastice wrap and let dough rise 20-30 minutes.
9. Bake at 450 degrees for 15-18 minutes till golden brown.

Tips:

For a crispier crust, brush the loaves with an egg wash before baking.
To make sure the loaves are cooked through, use a toothpick to check the center. If it comes out clean, the loaves are done.
Let the loaves cool for a few minutes before slicing and serving. This will help them to hold their shape.
Mini French bread loaves can be stored in an airtight container at room temperature for up to 3 days.
You can also freeze the loaves for up to 2 months. To freeze, wrap the loaves tightly in plastic wrap and then place them in a freezer bag.

Conclusion:

Mini French bread loaves are a delicious and easy-to-make bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, dipping in soup, or simply enjoying with butter and jam. With a few simple ingredients and a little bit of time, you can make these delicious loaves at home. So what are you waiting for? Give this recipe a try today!