Mini Breakfast Breads

Oxmoor House
Put your bread machine to work mixing this dough. We liked the bread best sliced and toasted.
3 loaves


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1/4 teaspoon saffron threads
2 teaspoons warm water
3 egg yolks
3/4 cup warm water (75° to 85°)
2 tablespoons butter, softened
2 tablespoons granulated sugar
1 (12-ounce) package bread machine country white bread mix (we tested with Fleischmann's)
1/2 cup golden raisins
1/2 cup chopped walnuts
1 tablespoon water
Turbinado sugar


Prep: 7 Minutes
Cook: 32 Minutes
Other: 2 Hours, 35 Minutes

Combine saffron and 2 teaspoons water in a small bowl; let stand 5 minutes. Place saffron mixture, 2 egg yolks, 3/4 cup warm water, and next 5 ingredients, including yeast packet from bread mix) in a bread machine. Set bread machine to "dough" setting according to manufacturer's instructions; start machine.

When dough cycle is complete, turn dough out onto a lightly floured surface, and knead several times. Divide dough into 3 portions. Form into 3 small loaves, and place in 3 greased 5 3/4" x 3 1/4" loafpans. Let dough rise in a warm place (85°), free from drafts, for 40 minutes.

Combine remaining egg yolk with 1 tablespoon water. Brush tops of loaves with egg wash, and sprinkle with turbinado sugar.

Bake at 350º for 20 minutes or until golden. Remove from pans, and cool completely on a wire rack.

Note: We recommend cooling these loaves on their sides on a wire rack. This helps the loaves maintain their shape.

Created date

August 2009