Mini White Bread Loaves
When we were little, our parents used to take us to weekend brunch at a fabulous place called The Nut Tree in Vacaville, California. If you have lived in the San Francisco Bay Area, or parts east of the bay, you probably know about it. Had it not closed for good in 1996, July of this year would have been The Nut Tree’s 100-year anniversary. The Nut Tree was the best stop between the bay area and Lake Tahoe. There were so many attractions we loved: the miniature train ride, the gift shop, the frosted honey cookies, the many model airplanes hanging from the ceiling. And our favorite thing of all, the individual Mini White Bread Loaves that came with brunch. What fun it was as a kid to get our own little loaf of bread, along with cold cuts and condiments, to make our own mini-sandwiches.
In honor of the 100-year anniversary of The Nut Tree, we decided to recreate their Mini White Bread Loaves. They are so fun to take on a picnic with all the fixings so you can make a variety of mini sandwiches. They would be such a treat in a school lunch box (or a work lunch box!). We use these Loaf Pans to make our mini-sized loaves.
If you have ever been to The Nut Tree, we would love to hear about your experience in the comments!
Jump to Recipe
Let dough rest until about doubled in size.
Divide dough into four equal pieces and place one piece in each prepared pan.
After about 60-90 minutes of resting, the loaves are ready to bake.
Ahhhh…the smell of freshly baked bread will fill your kitchen!
Mini White Bread Loaves
Ingredients
- 8 oz 1 cup warm water
- 1 TBS sugar
- ¼ oz 1 envelope instant yeast
- 1 ½ tsp salt
- 2 TBS unsalted butter at room temperature
- 12.75 oz 3 cups bread flour
- 2 TBS dry milk
Instructions
- Add all ingredients in order listed to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combine then on medium low for about 5 minutes to form a smooth dough.
- Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, until it's about doubled in size.
- Gently deflate the dough, and divide into four equal portions. Shape each portion into a log and place into 4 greased mini loaf pans (5 ½” x 3 x 2). Cover with a soft dishtowel and allow to rise in a warm place for about 60-90 minutes. The dough should rise to the top of each pan.
- Towards the end of rising, preheat oven to 350.
- Bake the loaves for 20-25 minutes to an internal temperature of 195. Remove from oven and allow to cool about 10 minutes before removing each loaf from the pans. Allow to cool completely on wire rack.