Rewinding back a few weeks to when my sister made the most adorable mini loaves of bread for Thanksgiving dinner. They taste just as lovely as they look and would be great to include on your Christmas menu. You can find the original recipe from Genius Kitchen, but I did change a few things up!

For both loaves I used a dark, nonstick loaf pan that made 18 mini loaves and baked at original recipes’ oven temperature for about 16 minutes. (I greased the pan with olive oil first). The volume of each cavity in the pan I used was around 13 cubic inches and I filled them with around 80g of dough after the first rise. Then letting them rise the second time in the loaf pan. Living with Landyn baking tip #1: Buy a kitchen scale, if you don’t have one already! It’s totally worth it. And you can measure the flour with it, instead of using cups. Yes, my baby sister is the scientist/baker of the family, not me. Ha! You can find the one she used here AND it’s on sale. Enjoy!



  • 1 Tablespoon yeast
  • 1 Tablespoon sugar
  • 1 cup warm water
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2 tablespoons rosemary
  • 2 tablespoons butter


  1. 1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly
  2. 2. Mix in 1 T butter, salt, and 2 cups of flour
  3. 3. Add one tablespoon of the fresh chopped rosemary
  4. 4. Knead for about 10 minutes by hand or in food processor about 5 minutes or until smooth + elastic (add more flour, if necessary)
  5. 5. Oil a bowl, add the dough, and cover with a towel. Let dough rise in a warm place for one hour, or until doubled.
  6. 6. Punch down dough + divide in half + let dough rest for about 5 minutes
  7. 7. Spray baking pan or cookie sheet with cooking spray. I used a dark, nonstick loaf pan that made 18 mini loaves coated with olive oil.
  8. 8. Shape dough into 2 small rounded oval loaves, sprinkle the remaining 1 tablespoon of rosemary over the loaves and press lightly into the surface. Rather than doing this, I filled each cavity with 80 grams of dough and let them rise the second time from the pan.
  9. 9. Let loaves rise again until doubled for about 45 minutes + preheat over to 375 degrees.
  10. 10. Bake for 15 to 20 minutes, or until lightly browned. I baked mine for 16 minutes.
  11. 11. Remove from oven and brush the remaining butter on top + salt (if desired)

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November 18, 2018



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Betty Ann

Do these freeze well? Can we make them ahead?


This sounds fabulous, but I don’t have a clear picture of a bread pan with eighteen compartments. I’ll look but would love clarification or a link if you have one. Ty!

I love the little paper boxes that you put them in – along with the twine. I can find the twine, but could you share where to find the boxes? They make such a pretty little presentation.

this just in

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