Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, simple fluffy mini bread loaves using a pound cake pan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook simple fluffy mini bread loaves using a pound cake pan using 7 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan:
- Make ready 300 grams Bread (strong) flour
- Take 1 tbsp Sugar
- Get 1 tsp Salt
- Make ready 1/2 tbsp Dry yeast
- Make ready 1 Egg
- Make ready 25 grams Butter
- Make ready 180 ml Milk + Water
A full size bundt cake pan is a little too large. These mini pound cakes are wonderful with a simple dollop of whipped cream and some fresh berries. If you use glass cake pans or dark metal pans, the baking time will shorten. If you're using a light baking pan, then this recipe will be accurate Serve it as is, or top it with various additions to make simple but delicious desserts.
Instructions to make Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan:
- 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.
- Put all of the ingredients into a bowl and mix together until it lumps together.
- When it becomes one lump, knead the dough on a floured surface. Knead for about 5 minutes.
- 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).
- Once it has expanded, get rid of the gas pockets and separate into 8 pieces.
- Shape the pieces into balls. Spray with water to prevent drying out and let sit for 5 minutes.
- Shape them and set into the cake pans.
- 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.
- Bake for 30-40 minutes at 190°C. (The baking time varies according to the oven so please adjust accordingly)
- 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.
- Here it is with chocolate.
- This is a wonderful method given to me by the Cookpad user U-coyote. Here's how to let it sit overnight.
- [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).
- [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.
Check out these creative ways to serve this classic moist pound cake. Super tiny reusable silicone bread loaf pan. Makes cute miniature bread loaves, pound cakes or souffles! A classic pound cake never disappoints. It's a simple cake, not at all fancy or pretentious.
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