Yeast mini-loaves

Yield: 1 Servings

Measure Ingredient
1 pack Active dry yeast
1¼ cup Warm water
3½ cup All-purpose floue (up to 4-1/2)
2 teaspoons Coarse (kosher) salt
1 Egg
1 tablespoon Water

1. Sprinkle yeast over ¼ cup of the warm water in a measuring cup. Gently mix to moisted yeast. Let stand for 10 minutes to soften. Combine 3½ cups of the flour and the salt in a bowl. Stir to mix well.

2. Pour yeast mixture into flour. Add remaining 1 cup water. Stir to form ball. Add a little water if too dry, or flour if to wet. Knead dough on lightly floured surface, with heel of hand, stretching dough away from you.

3.Fold dough back over on itself. Turn the dough a quater turn. Repeat the kneading, pushing with heel of hand and folding back over, until dough is smooth and elastic, 10 to 15 minutes.

4. Lightly grease a bowl with margarine. (I sprayed the bowl with cooking spray.) Place the dough in the bowl turning it around in the bowl so it is evenly coated. cover the bowl with a clean towel or a piece of plastic wrap.

5 Let the dough rise in a warm place away from drafts until doubled in volume, 1 ½ to 2 hours.To test, lightly stick a finger in the dough. The dent should slowly fill in when the finger is removed.

6. Punch dough down. Divide in half. On lightly floured surface, roll half into 6-inch-long rope. Divide into thirds; shape into cigar-shapes. repeat with other half.

7. Place mini-loaves on lightly greased (sprayed) baking sheets. If you wish, cut slashes in top of each loaf with a thin knife.

8. Combine the egg and the 1 tablespoon water in a small cup. brush glaze over mini-loaves. Sprinkle with poppy, sesame or other seeds, if you wish.

9. Bake the mini-loaves in preheated hot oven (400) for 25 minutes or until gold brown and crusty. remove with spatula to wire rack to cool.

Posted to Digest eat-lf.v096.n199 Date: Fri, 25 Oct 1996 23:14:01 -0500 From: bmann@... (Beverly Manning)

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