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Mini Breakfast Breads

Mini Breakfast Breads

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

Oxmoor House MAY 2005

  • Yield: 3 loaves
  • Cook time: 32 Minutes
  • Prep time: 7 Minutes
  • Other: 2 Hours, 35 Minutes


  • 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


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.


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Mini Breakfast Breads Recipe