Vicki's Low Sodium White Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 101.6
- Total Fat: 1.0 g
- Cholesterol: 1.6 mg
- Sodium: 20.4 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
View full nutritional breakdown of Vicki's Low Sodium White Bread calories by ingredient
Introduction
LOW SODIUM LOW SODIUMNumber of Servings: 32
Ingredients
-
1 packet Active Dry Yeast
2 1/4 c Milk, 2%
2 Tbsp Granulated Sugar
2 Tbsp Shortening or butter
1/2 tsp Salt
5 3/4-6 c white Flour
Tips
IMPORTANT:
If you are using a rapid-rising yeast, FOLLOW THE DIRECTIONS ON THE YEAST PACKAGE.
Directions
375
Combine2.5 cups flour and yeast. Set aside.
In sauce pan, heat milk, sugar, butter or shortening and salt until warm. Add to flour mixture. Beat on low (electric mixer) or, using a wooden spoon, mix manually. Once it's well blended, add more flour until a medium stiff dough is formed--something you can work that is still soft but won't run all over your counter. Turn dough out onto a flat floured surface. Knead in enough of remaining flour to make smooth elastic dough.
Shape dough into large ball. Place in lightly greased/oiled bowl, turning once to grease surface. Cover and let rise in warm place until double in size (45-60 minutes). Should hold finger impression when when ready for the next step.
Punch down. Turn out onto floured surface, divide in half. Cover and let rest for 10 minutes.
Lightly grease two loaf (8x4x2) pans. Shape each half into loaf and place in pans, seam sides down. Cover and let rise in warm place (30 minutes) while oven is preheating to 375.
Bake 35 to 40 minutes until bread sounds hollow. May cover with foil during last few minutes to prevent over-browning. Immediately remove from pan and cool on wire rack... brush with butter or oil to keep crust soft.
Serving Size: 24 servings
Combine2.5 cups flour and yeast. Set aside.
In sauce pan, heat milk, sugar, butter or shortening and salt until warm. Add to flour mixture. Beat on low (electric mixer) or, using a wooden spoon, mix manually. Once it's well blended, add more flour until a medium stiff dough is formed--something you can work that is still soft but won't run all over your counter. Turn dough out onto a flat floured surface. Knead in enough of remaining flour to make smooth elastic dough.
Shape dough into large ball. Place in lightly greased/oiled bowl, turning once to grease surface. Cover and let rise in warm place until double in size (45-60 minutes). Should hold finger impression when when ready for the next step.
Punch down. Turn out onto floured surface, divide in half. Cover and let rest for 10 minutes.
Lightly grease two loaf (8x4x2) pans. Shape each half into loaf and place in pans, seam sides down. Cover and let rise in warm place (30 minutes) while oven is preheating to 375.
Bake 35 to 40 minutes until bread sounds hollow. May cover with foil during last few minutes to prevent over-browning. Immediately remove from pan and cool on wire rack... brush with butter or oil to keep crust soft.
Serving Size: 24 servings