Mini Harvest Loaves Recipes

MINI HARVEST SPICE CAKES

Steps:

• Preheat oven to 350°F. Prepare pan with baking spray containing flour or butter and flour. In a medium bowl, combine flour, baking powder, salt, and spices. Using a standing mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, and then add vanilla. Mix until blended. Add 1/2 of flour mixture, then 1/2 of milk, then the remaining flour and milk. Pour evenly into prepared pan, filling each cavity 3/4 full. Gently tap pan to remove any air bubbles. Bake 20-30 minutes or until toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan before inverting onto a cooling rack. Decorate as desired!

MINI HARVEST LOAVES RECIPE

Steps:

• Tip the flour into a bowl and add the butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the yeast, sugar and salt. Pour in the warm milk and 150ml (¼ pint) warm water, and mix to form a soft dough.
• Knead the dough for 5 - 8 minutes on a lightly floured surface, until the dough is smooth and elastic. Divide the dough into 12 pieces. Keep dough in a freezer bag when it's not being used, so that it doesn't start to dry out.
• To make each wheatsheaf: Take a piece of dough and break off about a quarter, then shape it into a rectangle which is tapered at one end. Place this piece on the baking sheet and use a small knife to cut parallel lines into the dough, cutting almost all the way through it for the stalks. Break off about a quarter of the remaining dough for a rope, and save a small piece if making a mouse.
• Shape the remaining dough into a flat, round shape. Brush a little water over the narrow end of the stalks and place the round on top, overlapping the pieces slightly. Use the tips of a pair of scissors to snip the round piece of dough to create the ears of corn.
• Divide the dough for the rope into 2 pieces, and roll each out into long, sausage shapes; twist them together to create the rope. Brush a little water over the area where the round piece joins the base and wrap the rope around, tucking the ends underneath.
• To make the mouse: Break off a small piece and roll it into a long, sausage shape for the tail. Break off two-thirds of the remaining piece and shape it into a cone shape for the body. Finally, use the last piece to make a cone for the head, and flatten two ears. Brush water on to the mini loaf and stick on the tail and then the body. Brush water on to the head and stick it in place. Press 2 peppercorns into the head for eyes. Repeat to make 12 mini mice loaves in total.
• Set the oven to 220°C/Gas Mark 7. Cover the baking tray with a sheet of oiled cling film and leave it in a warm place until the loaves have doubled in size.
• Brush the mini loaves with beaten egg, then bake them in the centre of the oven for 15 - 20 minutes, or until they're a golden colour and sound hollow when tapped underneath. Remove the loaves from the oven and slide them on to a wire rack to cool. Serve warm or cold, with butter.

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

CRUSTY MINI LOAVES

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into four portions; shape into 6-in. loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., In a small bowl, beat the egg yolk and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.