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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 80.6
  • Total Fat: 0.9 g
  • Cholesterol: 0.3 mg
  • Sodium: 7.2 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Basic White Bread calories by ingredient
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Basic White Bread

Submitted by: JOCHEBED1

Introduction

Low Salt Cookbook 2nd edition (American Heart Association) Low Salt Cookbook 2nd edition (American Heart Association)
Number of Servings: 32

Ingredients

    1/4 cup lukewarm water (105 degree to 115)
    2 - 1/4 oz pkg active dry yeast
    1 3/4 cup fat free milk
    3 TB sugar
    2 TB vegetable oil
    6 cups flour (more or less if needed)
    vegetable oil spray

Directions

Pour water into large bowl. Add yeast and stir to dissolve. Let stand for 5 min until mixture bubbles.

Stir in milk, sugar, and oil into yeast mixture.

Gradually stir in 4 cups flour into yeast mixture. Beat with a sturdy spoon for about 30 seconds or until smooth.

Gradually add up to 1 1/2 cups flour, about 1 /4 cup at a time, stirring after each addition, until dough starts to pull away from side of bowl.

Lightly flour a flat surface; turn dough out onto floured surface. Gradually knead in remaining flour for 6-8 minutes, or until dough is smooth and elastic. (Dough shouldn't be dry or stick to surface. You may not need all the flour, or you may need up to 1/2 cup more if dough is too sticky.)

Lightly spray a large bowl with vegetable oil spray. Put dough in a bowl and turn to coat all sides. Cover bowl with a damp dish towel and let dough rise in a warm, draft free place (about 85 degrees) until doubled in bulk, about 1 hour (i like to put mine in the microwave, with it off of course).

Punch down dough. Divide in half and shape into loaves. Lightly spray two 10x5x3 inch loaf pans (or i used two 9x4x2) with vegetable oil spray. Put dough into loaf pans.

Cover each with a damp dish towel and let dough rise in a warm, draft free place (about 85 degrees) until doubled in bulk, about 30 minutes.

Preheat oven to 425 degrees.

Bake loaves for 25 to 30 minutes, or until bread registers 190 degrees on an instant-read thermometer or sounds hollow when rapped with knuckles. Invert bread on cooling racks. Let cool for 15 to 20 minutes before cutting.

Number of Servings: 32

Recipe submitted by SparkPeople user JOCHEBED1.






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