Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan
Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, simple fluffy mini bread loaves using a pound cake pan. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Great recipe for Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan. We don't have a bread pan in our house so I made a simple loaf of bread using a pound cake pan. I tried many different recipes and for some reason I just kept failing. Since I get bothered by things really easily, I.

To begin with this recipe, we have to prepare a few components. You can have simple fluffy mini bread loaves using a pound cake pan using 7 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan:
  1. Get 300 grams Bread (strong) flour
  2. Get 1 tbsp Sugar
  3. Get 1 tsp Salt
  4. Get 1/2 tbsp Dry yeast
  5. Take 1 Egg
  6. Make ready 25 grams Butter
  7. Take 180 ml Milk + Water

Remove from heat; cool to room temperature. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added. More Quick Bread Recipes » Pour into mini loaf pan sprayed with nonstick baking spray; filling three of the holes.

Steps to make Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan:
  1. Combine the milk and water. Microwave for 30 seconds (until just warm to the touch). Melt the butter in the microwave and beat the egg.
  2. Put all of the ingredients into a bowl and mix together until it lumps together.
  3. When it becomes one lump, knead the dough on a floured surface. Knead for about 5 minutes.
  4. Let it rise (proof). Coat the bowl with oil and lightly cover with plastic wrap and a damp dish cloth for 30 minutes (in a warm room).
  5. Once it has expanded, get rid of the gas pockets and separate into 8 pieces.
  6. Shape the pieces into balls. Spray with water to prevent drying out and let sit for 5 minutes.
  7. Shape them and set into the cake pans.
  8. Let rise (proof) a second time. Cover with plastic wrap and a damp cloth and leave for 30 minutes. (It's a good idea to place them on the preheating oven.) Once they have swelled even more, place them in the oven.
  9. Bake for 30-40 minutes at 190°C. (The baking time varies according to the oven so please adjust accordingly)
  10. When the bread has cooled, remove from the pans. If waiting until the next day to eat it, wait for it to completely cool and then store in a plastic bag.
  11. Here it is with chocolate.
  12. This is a wonderful method given to me by the Cookpad user U-coyote. Here's how to let it sit overnight.
  13. [Night] Shape the dough and put into the cake pans. Cover the dough with plastic wrap. Cover with a damp cloth and place into a plastic bag. Close the bag and let sit in the refrigerator overnight (or 6-7 hours).
  14. [Morning] Warm for 1 minute at 200 W. Leave the dough in a warm place until the oven is completely preheated. Then bake for 30 minutes at 190ºC. Then it's done.

If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added. More Quick Bread Recipes » Pour into mini loaf pan sprayed with nonstick baking spray; filling three of the holes. Stir in sliced almonds, maraschino cherries and maraschino cherry juice. Whip up a loaf or two of banana bread, pumpkin bread or zucchini bread to give to a neighbor, friend or family member. Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired).

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