60-Minute Mini Breads

1. 1

   In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120u00b0-130u00b0. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.

2. 2

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle.

3. 3

   Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water.

4. 4

   Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400u00b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

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