Crusty Mini Loaves
Elevate your bread-baking game with these golden, crusty mini loaves—perfectly portioned and irresistibly delicious. Made with simple pantry staples like all-purpose flour and olive oil, these artisan-style rolls boast a delightful crunchy crust and a soft, airy interior. The recipe takes you through classic bread-making techniques, from kneading to shaping, while a touch of cornmeal adds rustic charm and texture. For an extra-crusty finish, a clever steam technique during baking ensures professional-quality results right from your home oven. These petite loaves are ideal for dinner rolls, sandwich bases, or simply slathered with butter for a warm, comforting treat. Easy to make and endlessly versatile, they’re a must-try for anyone who loves freshly baked bread!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Sugar
- 10 grams Salt
- 300 ml Warm water (around 110°F / 43°C)
- 15 ml Olive oil
- 15 grams Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until the yeast is foamy.
Add the olive oil, salt, and 360 grams of all-purpose flour to the bowl. Mix until the dough starts to come together.
Turn the dough out onto a floured surface. Gradually knead in the remaining flour until the dough is smooth and elastic, about 8-10 minutes.
Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough to release the air. Divide it into 6 equal portions and shape each portion into a small oval or round loaf.
Dust a baking sheet with cornmeal and place the mini loaves on it, leaving space between them. Cover with a clean towel and let them rise again for 20-30 minutes.
Preheat your oven to 425°F (220°C). For a crustier texture, place a metal pan on the bottom rack of the oven and fill it with hot water to create steam.
Using a sharp knife or razor blade, score the tops of the loaves with a shallow slash to allow for expansion during baking.
Bake the loaves for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Allow the mini loaves to cool on a wire rack before serving. They are best enjoyed fresh but can also be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 391.0 g | 142% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.0 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
