Canape Bread Mold Loaves

Course : Breads
Serves: 1
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1 package yeast -- active dry
1 teaspoon sugar
2 tablespoons warm water -- (110-115 deg)
3 1/2 cups flour
2 teaspoons salt
1 1/4 cups milk -- warm (110-115 deg)
1/4 cup butter -- softened

Preparation / Directions:

Grease inside of molds and covers. In small bowl, dissolve yeast and sugar in warm water. In large bowl, combine flour and salt; add warm milk, yeast/sugar mixture, and softened butter; blend well. On floured surface, knead dough until smooth and elastic, adding more flour if necessary. Place dough in clean bowl, cover and let rise in warm place until light and doubled in size, about 1-1 1/2 hours. Punch down dough and divide into three parts. Shape each part into a 9" roll. Place rolls full-length into the molds. Douch should fill molds only 1/3 high. Let rise in warm place until molds are almost full, about 45-65 minutes. Bake at 400 for 10 minutes. Reduce heat to 375 and bake 20-25 minutes or until loaves are light golden brown and sound hollow when tapped. GENERAL MOLD INFORMATION: Seeasoing before first use: For best results prebake empty molds in a 350 oven for one hour. (Do not grease molds.) This initial seasoning starts a special fusing process. Molds will continue to darken after each use, which helps ensure professional quality baking characteristics. No further seasoning is required. Use and Care: After use, let molds cool, wash in hot soapy water, rinse and place in warm oven to dry completely. Do NOT use abrasive cleaning pads. Do NOT place in dishwasher. Do NOT try to scrub the molds "shiny new". The darkening effect is a result of the seasoning process and should not be rubbed off. Occasional scratches or staining will not affect the performance of this bakeware.


Nutritional Information:

2223 Calories (kcal); 61g Total Fat; (24% calories from fat); 58g Protein; 355g Carbohydrate; 166mg Cholesterol; 4894mg Sodium

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