Low Sodium Recipe
This is a great recipe for a low-salt white yeast bread made with bread flour.
6-1/2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2 packages (.25 ounce) active dry yeast
2-1/4 cups warm water
Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, it works well to place covered bowl on a rack in the oven above a pan of warm water.
Grease two loaf pans, 9 x 5 x 3 or 8-1/2 x 4-1/2 x 2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425-degrees. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack. This recipe makes two low salt/low sodium loaves.
Each loaf should make 16 slices. In most recipes, you can decrease the sugar by 1/3 (i.e., 3 tablespoons would now be 2 tablespoons), the salt by 2/3 (1 tablespoon would be 1 teaspoon), and replace the shortening with vegetable oil. Each rising time will be 10-15 minutes shorter.
Serving size: 2 slices
Total Fat: 2g; Saturated fat: 0g; Protein: 5g; Carbohydrates: 28g; Fiber: 1g; Sodium: 99mg