Low Sodium White Bread Machine Food
NO-SALT WHITE BREAD
Very simple white bread recipe for breadmaker (if you're clever you can adapt for oven!) Whole wheat flour could be substituted. This is originally a medieval Tuscan recipe, created by peasants who couldn't afford the high taxes on salt. Perfect for those of us on low-sodium diets!
Provided by JennyMidget
Categories Breads
Time 3h5m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and sugar, dissolve sugar.
- Add yeast to sugar water.
- Put flour, yeast mixture and olive oil into breadmaker.
- Start the breadmaker, with a plain or French loaf setting on your machine.
- When ingredients are almost completely combined (about 5 minutes in), add egg white.
- Allow breadmaker to complete baking.
NO-SALT BREAD RECIPE
Looking for a no-salt bread recipe for the bread machine? This recipe makes salt-free bread that has a great texture. AND you don't need a special setting of your bread machine to make it.
Provided by Marsha Perry
Categories Bread Machine Recipes
Number Of Ingredients 9
Steps:
- This recipe is for a two-pound loaf. Use the basic/white cycle with the medium crust setting.
- Follow the instructions that came with your bread machine in terms of which order to add ingredients to your bread machine. I use a Zojirushi bread machine, so I add the liquids first.
- Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball.
- If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
Nutrition Facts : ServingSize 1 Slice, Calories 205 kcal, Carbohydrate 36 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 10 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g
NO-SALT WHOLE-WHEAT BREAD
I am on a salt-free diet now and have been baking bread at home for some time. I use a Beko bread machine for kneading the dough, and oven-bake it later. I tried out several combinations. This is my favourite.
Provided by ErOnur
Categories Breads
Time 3h20m
Yield 1 loaf, 10-15 serving(s)
Number Of Ingredients 7
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.
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.
Provided by Stephanie
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h20m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 28.2 g, Fat 1.8 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 97.9 mg, Sugar 1.2 g
ITALIAN MILANO SOURDOUGH BREAD WITH NO SALT FOR ABM
Do you know how challenging it is to bake bread for heart patients who must have Very Low Sodium in their diet? The lack of salt means this loaf won't last more than 1 day. This can be used as dinner bread, in sandwiches, for French toast, or turkey stuffing. From Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". Personally, I moderate my diet to have overall Low Sodium to help stave off a serious heart condition that might require a Very Low Sodium diet. I wasn't keen on this bread on its own, but I would use this bread for Recipe #318675 #318675 to serve a healthy stuffing on holidays.
Provided by KateL
Categories Breads
Time 3h5m
Yield 1 1/2 pounds, 15 serving(s)
Number Of Ingredients 7
Steps:
- Add all the ingredients to your bread machine pan as per your manufacturer's recommendations. Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the water.
- Remember to replenish your Sourdough Starter with 3/4 cup flour and 3/4 cup water. If you make the dough by hand and bake it in your oven, shape as a sourdough loaf and bake it at 400 degree Fahrenheit for about 15 minutes.
- When done, remove and cool.
Nutrition Facts : Calories 99.7, Fat 0.3, Sodium 1.2, Carbohydrate 21.1, Fiber 0.8, Sugar 1.8, Protein 2.8
LOW SODIUM SALT WHOLE WHEAT BREAD
This is a tasty low sodium whole wheat bread. The recipe makes a 1 ½ lb. loaf and comes out perfectly every time in the Sunbeam 5891 bread machine. Has only 41 mg sodium per slice.
Provided by Cliff_L
Categories Yeast Breads
Time 3h5m
Yield 15 slices, 15 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients in the order specified for your bread machine.
- Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
- Don't omit the vitamin C powder (ascorbic acid); it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.
Nutrition Facts : Calories 87.3, Fat 2.2, SaturatedFat 0.2, Sodium 40.8, Carbohydrate 15.4, Fiber 2.3, Sugar 1.9, Protein 2.6
SIMPLY WHITE BREAD II
A really simple, good tasting, low sodium white bread that is very light and lower in fat than many other white breads! Works well on delay cycle so you can have it ready when you are ready to eat.
Provided by LJSS
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 3.1 g, Fat 2.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 194.2 mg, Sugar 2.9 g
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- In a large bowl, combine 1 cup of the flour, sugar and instant yeast. If necessary, multiply these quantities by the number of loaves you want to make.
- Immediately after, gradually add the remaining flour. At some point it will be more convenient to mix it all up by hand. Mix and fold in the flour until the remaining flour no longer sticks to the dough and remains in the bottom of the bowl.
- On a flat, floured surface, hand knead the dough until smooth and elastic, about 2-3 minutes. Do not knead it too much, otherwise the dough will rise less well afterwards.
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