Low-Salt White Bread Recipe - Allrecipes.com
Low-Salt White Bread Recipe
  • READY IN ABOUT hrs

Low-Salt White Bread

Recipe by  

"This is a good recipe for low-salt white bread. Each loaf should make 16 slices, 105 calories per slice. I've found that 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."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Oct 04, 2006

This is a great bread recipe. However, the amount of yeast can be confusing.... .25 ounces refers to the amount in each package of yeast, and I think it should read how many ounces required in total for those who use yeast from a jar or bulk package. The bread turns out ok, but it doesn't rise much. (I found this out the hard way).

 
Jan 08, 2010

Good low salt recipe. The yeast package said that the water should be 120 degrees-130 degrees when yeast is mixed with the dry ingredients. Following the package instructions instead of the recipe helped the bread rise. I mix as directed, then add one cup of flour and mix. Change to dough hook and gradually add flour. I use the dough hook to do the kneading. It took about 7 minutes until it "felt right." Let the machine do the work! Ann

 
Jun 30, 2009

This was an awesome bread i thought it was great and taste better than regular bread!! But the one thing is that it dosent rise very much owell its still good. My kids loved it!

 
Jan 05, 2014

When I looked at the recipe, it seemed like it was written for rapid rise yeast and not for active dry yeast (as stated). I used the active dry yeast, but I activated it first. I mixed one serving of yeast (1 packet or 2.25 tsp) with 1/4 C. of warm water. Then added one tsp. sugar and waited about 5 minutes or until it foamed. Then I mixed it with the other dry ingredients. Finally, I added the water. I used my kitchenaid mixer to do the kneading - about 7-9 minutes. Works great. I like the bread and was happy to find a low sodium recipe that tastes great.

 

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Nutrition

  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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