Salt Free Bread Recipes
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
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.
SALT FREE BREAD
Make and share this Salt Free Bread recipe from Food.com.
Provided by Burger Monster
Categories Yeast Breads
Time 2h30m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 5
Steps:
- Put water in large bowl. Add oil and sugar, then yeast. Mix in a little flour and let stand a few minutes until bubbles start to form. Stir in flour (may use mixer) until thick batter. Then add flour slowly until dough starts to come from sides of bowl.
- Turn onto floured surface, round into ball. Cover with bowl. Let stand 10 minutes. Knead, adding flour if necessary so it isn't sticky. Dough should feel smooth and soft.
- Put into well oiled bowl. Turn so it is covered with oil. Cover with towel. Should double in size in about half hour or a little more. Punch down and divide into 2 loaves.
- Put into well oiled or sprayed 9 5/8 x 5 1/2 x 2 3/4 inch pans. Oil tops, let rise until doubled in size. Set in oven. Turn heat to 350 degrees. Bake about an hour or until loaves are brown on top and pull away from sides of pan. Put on rack to cool. Makes excellent toast. If cut into 16 slices, 97 calories per slice.
Nutrition Facts : Calories 176.8, Fat 3, SaturatedFat 0.4, Sodium 2.1, Carbohydrate 32.5, Fiber 1.3, Sugar 2.5, Protein 4.4
SALT RISING BREAD
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.
Provided by Valarie
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P1DT1h
Yield 36
Number Of Ingredients 11
Steps:
- To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears.
- When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
- Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 23.9 g, Cholesterol 0.5 mg, Fat 1.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 86 mg, Sugar 1.4 g
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