Sodium in off-the-shelf bread is typically about 200 mg per slice, which makes it something that Joe just can’t afford with his diet. We have tried a few no-sodium options that we can grab in our local grocery store, but none of them are anything we want to eat with any regularity. My solution? I bake bread. For those of you who love baking (like me!) this is the obvious solution. For those of you who aren’t bread bakers, I say give this recipe a shot. (You can even half this recipe and mix it in a bread machine if you’ve got one of those. It works great that way.)
Tips
- Check the temperature of your water. I always use a meat thermometer to measure the temp of my water (my favorite thermometer is a Thermapen, but you can use whatever you have). Shoot for water that is about 110°-115°. Remember that if the warm water goes into a cold bowl, it will lose a few degrees so you may want to measure the temp in the bowl.
- The amount of flour that you use can vary widely, depending on many factors (flour brand, humidity, elevation, or your measuring technique). I use as little as 3.5 cups of flour in the dry winter months to 4.75 cups in the more humid summer months. Add a bit at a time until you can knead it easily, and stop adding flour before it is touh or dry.
- Knead the dough before its first rise. I don’t just mean to punch it down once or twice and then let it rise. I mean knead the dough. Work it, folding it in on itself for about 8 minutes. It seems like a very long time, but it really helps the gluten develop (the gluten is what gives bread its hallmark texture). You should knead the dough long enough for it to become really elastic. (I sometimes cheat and mix the dough in my stand mixer with a dough hook for 6-8 minutes instead of kneading. If you have a stand mixer that can handle it, it makes this much much easier.)
- Let the dough rise in a warm place. I live in Montana, which means my house is not always the warmest environment for letting bread rise. My solution? I put the dough in the oven with the oven off, and the oven light on. The light creates enough heat to let the dough rise perfectly. BTW I also put a sticky note on the oven controls to remind myself not to accidentally turn on the oven (I did this once – not pretty).
Techniques with photos
Those are the biggest things. I took a few photos along the way to show you how the dough looks at different stages. This first one is after I’ve added about half the flour. At this stage, I dump the whisk and start working the flour in with my hands. The dough might seem a little bit sticky at this stage, but it works for me – just plan on adding flour every minute or so until it gets a bit more firm. Oh and by the way, I count this as kneading from this point forward (start your timer).
Here’s one where I have kneaded the dough for about 8 minutes. The dough is nice and smooth at this point. And for any of you who might be wondering, yes I washed the bowl after I was done kneading. And yes I always do this, and have for years. It just makes cleanup so much easier.
Ta-da! There is the dough after it has risen for an hour and a half or so.
And there it is! Really delicious homemade bread that has only 57 mg sodium in a whole loaf. Like I said, you can half this recipe and use a bread machine (follow the manufacturer’s instructions). Or you can get super crazy (like me) and double this recipe for four loaves. The bread freezes just fine for a couple weeks. It is never quite as moist as an oven-fresh loaf, but it works for us.
Favorite White Bread
NUTRITIONAL SUMMARY:
5.3 mg sodium per slice; 37.8 mg potassium per slice; 34.5 mg phosphorus per slice
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
Ingredients
- 2 1/4 cups warm water ((110°F -115°F))
- 1 Tablespoon active dry yeast*
- 1/4 cup granulated sugar
- 3 Tablespoons unsalted butter ((melted))
- 1/4 cup nonfat dry milk powder
- 1/3 cup wheat gluten**
- 3.5–5 cups all-purpose flour***
Instructions
- Stir the water, yeast, and sugar together in a large bowl. Let the mixture rest for 5-10 minutes. The mixture should begin to foam. If it does not foam, stop here. You want to either repeat the process (making sure that your water does not exceed 115°F) or you replace your yeast.
- Whisk the dry milk powder and melted butter into the yeast mixture.
- Add the wheat gluten to the mix, along with about ½ cup flour. Continue to whisk in the flour (½ cup at a time) until you have a wet dough (about 2 ½ – 3 cups total).
- Continue to work the remaining flour into the dough a little bit at a time, kneading continuously. You should knead the dough for 8-10 minutes. During this time, the dough will become smooth and elastic.
- Place the dough in a bowl coated with cooking spray, cover loosely with a light towel, and let rise in a warm place until doubled in size, about 1 ½ hours.
- When the dough has doubled in size, punch the dough down. Cover the dough again and let the dough rise once more in a warm place until doubled in sized, about 45 minutes.
- Prepare two loaf pans (8 ½” x 4 ½”) by spraying with cooking spray or coating with shortening.
- Punch down the dough and separate into two sections. Shape the dough into loaves and place into the prepared pans.
- Cover and let rise in a warm place for about 30 minutes. While the dough is rising, preheat the oven to 350°F.
- When the loaves have risen just above the tops of the pans, place in the oven and bake for 35 minutes, or until golden brown.
Notes
NUTRITIONAL INFORMATION – Yield: 2 loaves, 14 slices each; serving size is 2 slices. 69.0 mg phosphorus per serving.
*Quick-rise (bread machine) yeast works well for this recipe. If you use quick-rise yeast, your rising times will be cut roughly in half.
** You can omit the wheat gluten, but if you do, use bread flour instead of all-purpose flour. This gives the bread the elasticity that we’re after.
***Nutrition is calculated using 4.5 cups flour. This will vary depending on the brand of flour, how you measure the flour, and the humidity in your kitchen. I use anywhere from 3.5 cups of flour in the winter months to 4.75 cups of flour in the summer months.
Nutrition
- Serving Size: 2 slices
- Calories: 199.6
- Sugar: 4.3
- Sodium: 10.5
- Fat: 3
- Saturated Fat: 1.6
- Carbohydrates: 35.6
- Fiber: 1.5
- Protein: 7.1
- Cholesterol: 6.8
Thank you for the recipe. This was my first time baking bread. It turned out delicious! We bought some low sodium peanut butter to go with the bread. My husband is so happy. He can have a peanut butter sandwich now without causing a rise in his blood pressure. It’s the little things in life that bring joy!
★★★★★
Oh I am so happy to hear this! This is how my husband felt the first time I made him bread too.
I’d like to use this recipe for brat/hotdog buns for meatball bombers. Do you have a suggestion how to bake something like that?
HI Chery. Yes, I do have some advice for baking hot dog/brat buns. First, when you shape the buns, you’ll want to shape them smaller and flatter than you you think because they will rise quite a bit. (I am not sure how many buns this recipe would make. If I had to guess I would say 15-20.) Then let the buns rise on the pan for about 30-45 minutes. Bake them at the same temp as the recipe indicates, but check them after 20 minutes because they will likely bake quicker than loaves.
Kathy for your white bread can I use quick rise yeast for this recipe. Iaccidently bought the wrong one.
Thanks
Lila
Absolutely! Quick rise yeast will work fine. It won’t need as much time rising, but it will work fine.
Do you know where after the bread is done do you leave in plastic wrap and out for s many days . I’m
Making now
When the bread is done, I let it cook completely and then wrap (usually in bread bags). I keep it in the refrigerator and it keeps for us for a week or so. I’ve never had it last long enough to go bad! I also freeze loaves if I think that we need to. When thawed, they are a bit dryer than fresh loaves, but still taste great.
What is the best brand of low fat powdered milk, or a couple options.
I have tried a few brands and as far as I can tell they all taste the same. I use the wal mart brand (great value), and have used Carnation as well. The sodium content for those two brands is the same (125 mg in 1/3 cup).
Do you use unsalted butter or regular butter?
I use unsalted butter.
This looks so great! Couple of quick questions – can you make this recipe in a bread machine? And have you ever tried freezing it? Thank you!
I have not made this in a bread machine, but my mother-in-law does frequently and it turns out great. But I am not sure if she adapts any of the ingredients for the bread machine (sorry!). Also, I freeze it all the time! I make four loaves at a time and freeze 2-3. The longest I’ve kept it frozen is maybe 3 weeks. It is always a little more dry than the fresh loaves, but it tastes fine and we are happy to always have it on hand so it is worth it to us.
Did you ever ask your mother in law if she adapts to it. I’d love to make this in my bread machine it can do 2lbs loaf.
No, I haven’t asked her whether/how she adapts the recipe.
I make this all the time in my breadmaker, but I use a whole pack of yeast, 1 tablespoon sugar and 3-1/2 cups of bread flour, I omit the wheat gluten.
I also just use the dough button, just mix it, let rise cut into 12 sections and make bagels, just form let rise and bake for 20/30 minutes
I made this in a bread machine and it was AMAZING, but it also totally overflowed the machine. Oops! Realized I probably need to halve the ingredient amounts for next time, since it makes 2 loaves. I also sliced the loaf and then froze it and it’s held up beautifully. I still need to finish scraping the baked-on burned parts from the machine, and then will try it again.
Thanks for the recipe. Finally…a low sodium bread that tastes good! My wife s gong to try mixing in some no-sodium dry herbs in one of the loaves for a little more flavor next time. But this version is great all on t’s own (much better than Ezekiel No Salt bread…yuk).
I’m also on a high protein diet and this seems to have more protein than store-bought bread so that’s an added plus.
Oh I bet the herbs will taste great. I haven’t mixed herbs with this recipe, but I have with the Easy Crusty Bread recipe and that is really good too. That protein comes from the extra gluten; it’s an added bonus for us too. 🙂
Do you use self rising flour if you omit the wheat gluten? I really want to try your recipe!
Hi there! If you don’t have wheat gluten, you could omit it and use bread flour in place of the all purpose flour for similar results. (Bread flour is basically all purpose flour with higher gluten.) You could also get away with using all purpose flour without the extra gluten if that’s what you have on hand. The extra gluten gives the bread a bit more elasticity (as opposed to a crumbly texture, like a cake). I have made this bread without gluten using either bread flour or all purpose flour and it works out just fine.
I would stay away from self-rising flour in this bread. Self-rising flour is high in sodium because it has salt and baking soda. It has about 400 mg sodium per quarter cup compared to 0 mg sodium in all purpose flour. Also, I am not sure how self-rising flour would work with a yeast bread. You might end up with something very interesting 🙂.
Good luck!
My wife is sodium restricted (and I should be!) so we tried this recipe last night. We think your bread tastes better than most of the store brands we’ve used! And it’s so low in sodium that we probably will add a little salt to it next time, enough to bring it to say, 15 or 20mg per slice. Though the recipe is so good, it may not need it, but it seems to have a slight sweet kick to it. I think a pinch of salt (145 mg sodium) might counteract the sweetness, I’ll let you know when we try it! You have very good cooking instincts my dear as we’ve tried several other low or no salt home-made bread, none of which worked well. This one works great and we plan to expand with it into different flavorings/seasonings. Thanx again and keep them coming, I am now a subscriber.
★★★★★
What a wonderful compliment; thank you! Let me know how the bread turns out with a little salt. I also tried several low sodium breads with poor results before finally we got this one figured out.
Best of luck on your cooking endeavors,
Kathy
I haven’t baked bread for a long time but with my husband on a low sodium low carb diet thought I’d give this a try. Probably should have used smaller pans. Loaves would have been taller. We both liked it. Still has a higher carb count than I like but getting the sodium down is great and it tastes so good.
Hi, I’ve never baked bread before and have just bought a bread maker. I’m struggling to see how I adapt this recipe and at which point the mixture goes into the bread maker – is it when it goes on the oven? Can you help? Thanks in advance!
Hi there! I have not made this in a bread machine myself, so I don’t know exactly how to do it. My mother-in-law has made it in a bread machine, though, so I know it is doable. First, this recipe is for two loaves so you will need to halve the recipe to make it work in a bread machine. Otherwise, I think it is as simple as adding all the ingredients in the order suggested my the manufacturer and turning the machine onto a basic/white bread setting. FYI, my mother-in-law doesn’t use the gluten when she makes it sine it isn’t something she keeps on hand. The texture is a tiny bit different but the bread is still delicious, so if you don’t have it on hand don’t worry. Good luck!
you have T by the butter and yeast Is that tablespoons
Yes, that is tablespoons. I’ve updated the recipe to reflect this.
How long does this keep before molding?
I am allergic to molds that grow on breads
Mine has never gotten moldy and I keep it in my refrigerator for about a week or so at a time. It also freezes well. I typically make four loaves at a time and freeze 2-3 loaves until we need them. I am not sure if your region, elevation, or climate would produce mold at the same rate as mine, so you may have a different experience than I’ve had. Good luck!
Thank you for this recipe! As a wife of a 72 year old man just diagnosed with heart failure, realizing how much sodium is in EVERYTHING packaged, I started making everything that goes into our mouths! I have only ever made challah bread (which is now out of our diet) so I was super thrilled to find your recipe, as he’s on 1000 mg sodium restriction for life and he loves a sandwich daily, but store bought bread is either very high in sodium, or absolutely inedible! I have another 2 loaves rising right now and I have to tell you, it is absolutely delicious and easy! Thank you so very much!
★★★★★
I am so happy to hear this!
Is there a way to adapt this recipe to wheat bread?
Yup. I make it into wheat bread all the time. Follow they recipe as-is, but replace about 1.5 cups of the white flour with wheat flour. It tends to get dense and a little dry if I use any more than that in this recipe.
I have 2 questions for you.
Question 1: If I wanted to make this recipe into Wheat bread do you still use the wheat gluten if you are using bread flour for the rest of the flour?
Question 2: Not sure if you will know the answer to this one. If I wanted to make it into a honey wheat bread and use honey instead of sugar do you substitute in equal parts honey for the sugar? Thanks
1. Leave out the gluten if you are using bread flour.
2. Yes you can use honey instead of sugar. I have done it, but I cannot recall if I did a 1:1 replacement. I would probably use a bit less. For this recipe, I would go for 3 tablespoons honey in place of 1/4 cup sugar.
Best of luck!
This is the best white bread I’ve eaten since being on the low sodium diet. I may try halving it to make it in the bread machine next time. Thank you!
★★★★★
Is it possible to lower the amount of sugar in the recipe? Have you tried? Thanks
I have not tried it. Sugar helps the bread to retain some of its moisture, so reducing the sugar will likely result in a drier loaf. I have read that reducing it by a tablespoon or so per loaf would be a subtle change in dryness, but have not tested it myself.
Would there be a way to substitute real milk instead of dry milk?
Yes, real milk should work fine. Just replace about 3/4 to 1 cup of the water with milk and omit the powdered milk.
What would happen if you just omitted the dry milk powder?
Omitting the dry milk powder wouldn’t effect the texture much at all – it is primarily there for flavor. Without it, the flavor is very flat. If you prefer, you could omit the dry milk powder and replace the water with milk for very similar results.
My husband was put on a sodium restricted diet 3 months ago and I have been struggling to find a LOW sodium bread. This recipe worked out perfectly for hamburger buns to go with his low sodium sloppy joes! Thank you so much for this!
★★★★★
So glad this worked out for you! It’s one of our favorites.
If I use the recommended amount of flour it is incredibly sticky and soft. Does not form into loaves. You just plop it into the loaf tins let it rise again and bake. It turns out very course. Although this makes the most delicious grilled cheese. I’ve made it a half dozen times. It’s always the same. Can you explain this.
Hi Dorothy. I am sorry to hear that this hasn’t worked for you! Bread can be finnicky, depending on climate, humidity, and even the brand of flour that you use. My guess is that your dough is not working out exactly like mine because of some combination of those three things. I would encourage you to use more flour and use your best judgement as to when the dough has reached the right consistency. You want the dough to be knead-able, so not too wet or sticky. (See the second photo in the post, where I have kneaded the dough but it has not yet risen.) Good luck!
Have you ever tried freezing the dough between letting it rise & putting it into bread pans? My father in law was recently put on a low sodium diet. He loves sandwiches & my mother in law isn’t great with yeast. I was hoping to help her out and give her some frozen dough that she would just need to drop in a bread pan, let rise & bake.
I have not tried that, so I am not sure how it would work. I’ve had luck freezing and thawing dough for pizza crust, but otherwise I usually make the dough as I need it. Once the loaves are baked they can be frozen. I do this all the time. It is a little more dry than fresh baked bread, of course, but it still tastes great.
I’m a bread maker from way back and was trepidatious about a no-salt version – I’ve accidentally left out salt before and the result was almost inedible. This is ridiculously good – a little sweeter without salt to balance the sugar & milk, but just as good as the regular white bread I make. I had only salted butter on hand, but otherwise followed the recipe as is. Trying a rye version today, with unsalted butter and subbing molasses for the sugar. Without salt the dough rises super fast, so will reduce to 2 tsp and keep a close eye on it.
I made this for my sister, who went to a low-sodium diet several months ago, and really, really, really misses bread. She is overjoyed to have it back on the menu. Thank you so much for sharing!
★★★★★
I’ve had the same experience with unsalted bread (cardboard!). This one took a few tries to get right. I am so glad you like it. ☺️
PS the rye version was a hit, too. I halved the recipe (just in case lol), subbed out a cup of the flour for dark rye flour, molasses for the sugar, and added a tablespoon each of cocoa powder and caraway seed (could have done with a little less molasses and a little more caraway). I might also throw in some sourdough starter or a little vinegar to tang it up a bit. This recipe is great to riff on – up next: honey whole wheat. Thanks again!
That sounds amazing!
I’M THE SISTER!!! I see my wonderful sis has already left a review, but I want to second everything she said. The bread is soft, moist, has a wonderful texture and is hands down the best bread I have ever tasted with or without salt. I ate the first loaf in two days!
★★★★★
So glad to hear this!!!
Hi Kathy,
I made this yesterday. The first time I’ve made bread in about 25 years (and only the third time ever). I was very pleased, but am wondering like some others if I could cut the sugar (maybe in half) to reduce the sweetness. Also, do you thing increasing the cooking by 15-20 mins or more would produce a darker loaf without over cooking? When I buy baguettes at the bakery I always ask for the “darker ones.”
Thanks for the great recipe.
Hi there Michael! I think the bread would work fine if you wanted to cut back the sugar. The dough might rise faster without sugar, so you may need to keep any eye on it. If you like darker bread, the most surefire way to get a darker loaf is to use a darker pan. If you aren’t in a hurry to go out an buy a dark bread pan (who is?!), I’d advise that you increase the temperature of the oven by about 5 degrees. You may need to increase it even more if it still isn’t as dark as you’d like. It will be a balance of increasing the temp and letting it cook a bit longer. You’ll have to find what works best for you. Good luck!!
In your recipe you use unsalted butter would margarine work in place of the butter as on a low sat fat diet as well as low sodium??
I’m not sure; I’ve never tested margarine I my recipes so I can’t guarantee results. I believe that it would work fine for this bread recipe.
Yesterday I made the bread with the margarine and it turned out great I am shared a loaf and kept a loaf I am so happy that I have a low sodium option because where I live there were no low sodium options available to me! I also made your 45 min rolls and they we awesome too! We used them for Sloppy Jane’s but next time I will make them smaller they turned out bigger than what I was expecting! I am so happy that I can across your blog! Thank you for your wonderful recipes that are low in sodium!
★★★★★
I’m so, so glad to hear that you’ve had luck with the recipes so far!
Hello! I’m gathering my ingredients to start making this recipe but I’m stumped on the second ingredient…yeast. I have the active dry yeast packets that are 2 1/4 teaspoon of yeast each. I googled it to see how many I have to use to get a Tablespoon. (I know 3 teaspoons is 1 Tablespoon but I needed to confirm.) Should I use one packet(2 1/4 tsp.) and 3/4 of a teaspoon of a second packet?
Yup. I know it’s kind of an awkward amount – sorry about that. Good luck!
Thank you for the recipe. It’s takes a little bit of time but we’ll worth it.
★★★★★
I’ve recently been advised to switch to a low sodium diet. I’ve tried this and your bagel recipe and both came out well in the end. I do have one question though. I’m wondering about the 2-1/4 cups water in this recipe. I had to add a bunch of extra flour to the recipe to get the dough to the right texture. Is that accurate? The bagel recipe with a similar amount of flour only has 1-1/4 cups. Any guidance is appreciated.
Thank you for posting these recipes. They are a lifesaver. I love being able to add bread back to my diet!
David
★★★★
Hi David – Hmmm that is a good point. Usually a single loaf of bread would use 3-4 cups of flour so perhaps I got something wrong. I actually remember retesting the recipe a year or two ago because of this same issue and it came out fine for me. But now I am second (third?!) guessing myself. The next time I make bread I will measure the flour and update the recipe if necessary. (I make this frequently but don’t usually measure the flour.)
Since this is a recipe for 2 loaves of bread, then it’s probably the flour amount that may be incorrect. It would be 6-8 cups for l loaves and I think I ended up with about 7 cups.
I retested the recipe yesterday – twice. I did end up using a bit more flour but not a ton. For one batch it was 4.5 cups and the second batch it was 4.75 cups. When I make it in the winter, I tend to use even less (which I assume is because our air is so dry in the winter). Many factors can effect how much flour you use – brand, humidity, how you measure (packed versus fluffed), etc. I assume that you and I are dealing with many differing factors. Side note – I updated the recipe yesterday to reflect the slight increase in flour that I experienced.
Can I exchange the powdered milk with no sodium milk, trade out the yeast/water mixture? Going to try and let you know. Hubby has had a heart attack and no sodium to low sodium. keeps him, and me healthy.
Yes please let me know how it goes; I’d love to know. I tried this with water and no powdered milk and I did not like the flavor. The powdered milk adds some sodium, but helps boost the flavor so that’s why I include it. Also let me know what kind of milk you use, if you don’t mind. The lowest sodium milk alternative that I’m aware of is coconut milk (15 mg per cup), so I’d be interested in learning about other options!
I’m making it tonight, I use Silk, Unsweet coconut 45 mg per 1 cup but I only used 1/4 cup. It is on its first rise and i must say you have a fabulous recipe. I will up date after its all done. Again thank you.
I did some tweaking had to add baking soda my yeast was not great. but it is awsome smelling and I will let you know in the morning.
★★★★★
Thanks for keeping me updated!
Tastes great, needs a bit more tweaking but thank you so much. You’re helpful and fun.
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I would love to try this recipe in my bread machine. It makes a two pound loaf. But I am not sure cutting the ingredients in half will work out for my machine or not. I would love to know the method and measurements your mother-in-law uses for her machine. Does she make a 1lb loaf? I can do that too, but a bigger loaf would be nice. My machine makes loaves that use 4-1/4 cups of bread flour (or reg) but the other measurements you list are not matching up to recipes found in the booklet that came with my Zojirushi. I thought if I tried to use the same measurements I might be able to match the recipe somehow and make it come out as tasty as those who reviewed yours say it is. But I feel it would mess things up and I am not sure your recipe as printed would be too large for my machine. Are your loaf pans 1LB pans?
My loaves end up being closer to 1.5 pounds. I believe that my MIL uses the following proportions in her bread machine:
1 cup + 2 Tbsp water
1.5 Tbsp unsalted butter
3 cups bread flour
2 Tbsp powdered milk
2 Tbsp sugar
1.5 tsp yeast
Oh, that’s great! I will try it tomorrow and see how it goes. I have not used my machine in several years but since I have been watching my sodium this past year I thought I would start using it once again. Just need to find a good white bread that I can live with. I hope this might be the one! Thanks for the quick reply!
I made the bread machine version your MIL uses and it is pretty good! I used it exactly as printed above and the texture was soft with some chew as well. I have pictures to post but don’t see a way to post them. I cut slices to put away for toast and sandwiches, which was my main objective, so we will see how I like it for those purposes. But really, it came out much nicer than I though it would. Now, if I could find a way to make nice uniform slices!
★★★★★
OMG!!! Soon good! Recently put on a low sodium diet…I miss bread! I’m not even a baker and this came out so delicious! Thank you!
I am
So excited I found your website! My 22 year old son is on dialysis due to a congenital Issue that has caused his kidneys to fail. So we were thrown into the low sodium, low potassium, and low phosphorous diet in the last month. Was feeling so overwhelmed and frustrated with grocery shopping and cooking until I found your website! We have enjoyed multiple recipes! My daughter and son made this recipe and the first time and it was really dense. I think it is because they did not let it rise enough times. It still tasted good, just was really thick. I am going to make It again tomorrow to see if it will turn out differently! Again, thanks for these great recipes! Your website was a gift from God!!!
I’m so glad to hear that you like the site! I hope you have better luck with this recipe this time around. It sounds like your hunch is correct and that the bread needs more time to rise.
Just used a few slices that had gotten a bit stsle. Ground them into bread crumbs. Toasted in the oven. Just used them as the breading for Schnitzel.
Also made a rye version of the 45 minute dinner rolls to serve it on.
Thanks for the inspiration!!!
Great idea! I have also used these rolls to make croutons (cut into cubes, toss with some oil and Italian seasoning and bake at about 350 for 20-30 min).
I still have some learning to do when it comes to making bread. That said, although my loaves weren’t as pretty as yours, they were delicious. Since my husband is on a very low sodium diet, I love that we can have bread for 10 mg of sodium a slice. I will making this often – and I’m sure it will become easier for me each time. Thank you for the wonderful recipe.
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What is the amount of milk and water used if 2% is substituted for dry milk powder?
Fabulous recipe! The bread turned out fluffy yet sturdy with a great flavor. For the third rise, I put the shaped loaves in my car on a warmish day. 😀
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Thank you, thatk you, that you! I am on a highly restricted low sodium diet and have to either use Trader Joes bread and English muffins for sandwiches or bake my bread which is a hard crust Tuscany bread with no flavor, This is very easy to make and is delicious ! U am taking a loaf to a lady at church who;s husband is struggling with low diet foods.
Thank Y9u again!
★★★★★
I’m so glad to hear this!
I am surprised by how long the bread has remained fresh, I followed the directiions exacr=tly and have confidence I can bake sandwich bread as often as I need, Since I gave away my second loaf and the first is almost gone, I am about to make it again, I am wondering abut adding 1 cup of whole wheat flour at the beginning and 1/4 cup more water, That do you think? We love whole wheat bread.
★★★★★
Yes, you can replace some of the flour with wheat. A cup is a good place to start. I do this sometimes and it works great.
Thanks so much for the time. I have been uanble to understand just how to posy a photo.
Mike Moore
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Your Recipe is still 5 star but I did substitute a cup of whole wheat for a cup of AP flouts. Based on my past experience of whole wheat wanting more water (on another recipe) I increased the water from 2-1/4 to 3 cups.That was a mistake.I ad to add a LOT of AP flour to make the dough so I could knead it. The bread was ok ut not as good as the correct recipe bread . I am going to be up at 3 am Pacific and make another two loaves.THis time I think I willi increase the water from 2-1/4 to 2-1/2 and if it is just too stiff I will try adding a it more water. (We like the last of whole wheat).
How soon out of the oven do you slice your bread? Thanks, Mike Moore
I usually wait until it’s cool to room temp before slicing. On the day I make it, we will slice off just what we want to eat and I will wait to slice the rest of the loaf until the next day.