Simply White Bread Low Fat Low Sodium Recipes

LOW SODIUM WHITE BREAD - MACHINE RECIPE

Steps:

• Whisk measured dry ingredients together except for yeast.
• Add water and oil into the bread pan. Add whisked dry ingredients except for yeast.
• Make a small divot on top of flour in the middle and add the yeast to the indentation.
• Add ½ slice of the Tablespoon of no salt butter on top of flour in two corners of the pan.
• Insert the bread pan into the bread machine, press or twist to lock pan in place. Close the lid.
• Use Basic bread, 1.5 lb loaf, medium crust cycle (3 hrs 15 minutes)
• When bread is done, remove the bread pan using oven mitts. Turn bread pan upside down and shake it to release the loaf.
• Let bread loaf cool on a wire rack for about 30 minutes before slicing.

SIMPLY WHITE BREAD II

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

LOW-SALT WHITE BREAD

Steps:

• 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, I find it works well to place covered bowl on a rack in the oven above a pan of warm water.
• Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 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 F (220 degrees C). 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.