Low-Salt White Bread

Low-Salt White Bread


"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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2 h 20 m servings 150 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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 t...

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 re...

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!

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 servi...