|Low-Salt White Bread|
"This is a great recipe for low-salt white bread. Each loaf ought to make 16 slices, one hundred and five energy in keeping with slice. I've located that in most recipes, you can decrease the sugar through 1/three (i.E., three tablespoons could now be 2 tablespoons), the salt by means of 2/3 (1 tablespoon might be 1 teaspoon), and replace the shortening with vegetable oil. Each growing time will be 10-15 mins shorter."
- 6 half of cups bread flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 (.25 ounce) packages lively dry yeast
- 2 1/4 cups warm water (110 tiers F/forty five levels C)
|Prep : 20M||Cook : 24M||Ready in : 2H20M|
- Mix three-half cups of the flour, the sugar, salt, oil, and yeast in massive bowl. Add warm water. Beat on low velocity 1 minute, scraping bowl regularly. Beat on medium pace 1 minute, scraping bowl often. Stir in enough closing flour, 1 cup at a time, to make dough clean to handle.
- Turn dough onto gently floured floor. Knead about 10 minutes or till clean and elastic. Place in greased bowl and turn greased aspect up. Cover and permit upward push in heat region forty five to 50 minutes or until double. (Dough is prepared if indentation stays when touched.) If you do not have a warm, draft-unfastened area, I discover it works nicely to place protected bowl on a rack in the oven above a pan of heat water.
- Grease 2 loaf pans, 9x5x3 or eight-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in 1/2. Shape each 1/2 into loaf, area in pans. Brush loaves gently with margarine if desired. Cover and let upward thrust in warm region 35 to 40 minutes or till double.
- Place oven rack in low position in order that tops of pans may be in middle of oven. Heat oven to 425 levels F (220 tiers C). Bake 25 to 30 minutes or till loaves are deep golden brown and sound hollow whilst tapped; do away with from pans. Brush loaves with margarine if preferred. Cool on cord rack.
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