Mini french bread loaves recipe
Making Mini French bread loaves at home is easier than you might think. These small, crusty loaves are perfect for individual servings, quick snacks, or a cozy dinner side
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Servings: 8 loaves
Ingredients
- 1 tablespoon yeast
- ½ tablespoon sugar
- 1 cup warm water (105–110°F)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 cups bread flour or all purpose flour
- 1 egg for egg wash
Instructions
- In the bowl of a stand mixer, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy.
- Add olive oil, salt, and flour to the bowl, adding 1 cup at a time. Use the dough hook attachment to knead on medium speed for 5–8 minutes until the dough is smooth and elastic. If kneading by hand, knead on a floured surface for the same amount of time.
- Grease a large bowl with a bit of oil, place the dough inside, and cover it with a damp cloth. Let it rise in a warm place for 30–60 minutes or until it doubles in size.
- Once the dough has risen, punch it down and divide it into 8 equal parts. , then roll it out into a small loaf shape.
- Roll out each piece with a rolling pin. Then roll it into a small loaf shape.
- Place the loaves on a baking tray lined with parchment paper.
- Cover the loaves with a damp cloth or plastic wrap and let them rise for about an hour until puffed up.
- Preheat your oven to 375°F (190°C). Use a sharp knife to make a small slit on the top of each loaf.
- Brush the loaves with egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden, shiny crust. Use a sharp knife to make a small slit on the top of each loaf.
- Bake in the preheated oven for 20–25 minutes, or until the loaves are golden brown. Allow the loaves to cool slightly on a wire rack before serving.
Video
Notes
- Flour Choice: For a chewier texture, use bread flour. If you only have all-purpose flour, it works well too but will result in a slightly softer loaf.
- Yeast: Ensure your yeast is fresh. Expired yeast may not activate properly and could affect the rise of your dough.
- Water Temperature: Use warm water around 105–110°F. If it’s too hot, it can kill the yeast; too cold, and it won’t activate.
- Rising Time: The rising time may vary depending on the temperature in your kitchen. In colder environments, it might take a bit longer.
- Shaping Loaves: For smooth, even loaves, make sure to roll the dough tightly when shaping. This helps create a nice structure and prevents air pockets.
- Egg Wash: The egg wash gives the loaves a beautiful golden color. If you prefer a softer crust, skip the egg wash and lightly brush with milk instead.
- Slits on Top: Use a sharp knife or razor blade to make clean slits on top of the loaves. This helps them expand properly while baking.
- Freezing Option: These loaves freeze well. Let them cool completely, then wrap in foil or plastic wrap and freeze. Reheat in the oven for a fresh-baked feel.
- Serving Ideas: Serve warm with butter, use for sandwiches, or pair with soups and stews. These mini loaves are versatile and great for any meal!