Low Sodium Artisan Bread Food

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.

LOW SODIUM ARTISAN BREAD

Steps:

• In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
• Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
• Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don't expect it to "double".
• When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.
• As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. Cover dough with previous bowl cover to keep moist and let rest as oven heats.
• After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it and cover. (I just slide rack out with pot and place dough in.)
• Bake for 30 minutes covered. Carefully remove cover and bake for about 5-10 minutes more, uncovered. Ovens are different so keep your eye on it for your desired golden brown.
• Remove bread to a cutting board and slice as needed with a bread knife.

NO-SALT WHOLE-WHEAT BREAD

Steps:

• Place water and milk into machine's pan.
• Pour olive oil into pan and mix by shaking pan slightly.
• Mix whole-wheat flour and bread flour.
• Sprinkle flour mixture over the liquid in pan, taking care to cover the whole surface of the liquid layer.
• Put the yeast in the middle of flour.
• Start the dough cycle of the machine.
• Heat the oven to about 100 degrees Celsius and switch off.
• Take dough out of the pan when cycle ends and knead slightly on a on a smooth surface ( do not forget to sprinkle some flour on the surface before kneading).
• Shape dough into one (or two maximum) loaf and place into a silicon baking dish.
• Cover the dough with a slightly damp cloth and let it rest in the oven until volume is doubled.
• Remove from oven.
• Set oven to 175 degree Celsius.
• Remove cloth over the dough and bake in oven for about 40 minutes.
• Remove from oven and let cool for about 30 minutes on a rack before slicing.