Hi Jeanne: Here's what I do, rather than bake mini loaves. Make your regular loaf, and slice it up. Wrap slices in plastic wrap, 4-5 in a packet, or however many you think you'll eat in a day or two. Put the packets in a larger plastic bag, and freeze. Then thaw only as many as you'll eat quickly. Toasting helps refresh the slices. Or try this: Bake your regular recipe, but instead of making it into one loaf when you put it into the pan, shape three balls and nestle them side by side in the pan. When the bread bakes, the balls will rise and form three distinct loaves – three smaller loaves. Once cool, break them apart and enjoy one right away, while freezing the other two. If you're devoted to mini-loaves, I'd simply make any favorite recipe into minis, as it sounds like you've been doing. My only tip would be you'll need to bake them less time ni order to keep them moist. Or, if you like crusty bread, try our No-Knead Crusty White Bread recipe, making as large or small a loaf as you want; the dough sits in the fridge and you can make a new loaf every day up to 7-10 days, if you like. Good luck - PJH

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