Mini Honey Wheat Sandwich Bread

There’s just something about mini things that makes everything better. These Mini Honey Wheat Sandwich Loaves are on repeat in our house — and they’re as practical as they are precious. 

This recipe is adapted from Baker Bettie’s Soft Sandwich Bread master recipe in her Better Baking Book, which I’ve lovingly transformed into a bread machine-friendly version (because between the chaos, children, and my ADHD I wouldn't be able to bake bread without my bread machine doing the bulk of the work). The result is soft, slightly sweet, golden-topped mini loaves that make the perfect base for mini toast, mini grilled cheeses, mini PB&Js — truly, the options are endless and adorable.

They freeze like a dream, reheat beautifully, and make snack time, lunch boxes, and late-night toast cravings just a little more charming.

Instructions

• In your bread machine basket add warm water, milk, honey, soft butter, salt. Then add in the all-purpose flour and whole wheat flour, before finally adding in the bread machine yeast.
• Turn bread machine onto the basic dough setting. Keep an eye on the dough, if it seems too wet add more flour until it forms a nice dough ball/ isn’t sticky to touch. Let the bread machine complete the dough cycle.
• Once complete punch down the dough, remove from the basket and divide the dough into 24. (if you're making regular loafs - divide into 2)
• Roll each portion flat, then roll up and place in a mini loaf pan.
• Let proof until doubled in size, which is about an hour.
• Bake at 350F for around 20 mins. (I temp check mine and once they’re over 190F internally I remove from the oven.)
•  Let cool completely before slicing.