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Best Ever White Bread

I suppose it's kind of presumptuous calling something "best ever" that I haven't tasted yet. This recipe was sent in by subscriber Cherie, who got it from the Fleischmann's Yeast people. She says her bubby and son prefer it to any other bread. I'm going to be making a loaf later today.

Update: Since this was originally posted this has become one of our "go to" recipes that we make often. It really is the best ever.

Best Ever White Bread

Photo by Steve

1 Cup plus 2 T Water
1 1/2 T Unsalted Butter
3 c Bread Flour
2 T Nonfat Dry Milk Powder
2 T Sugar
1 1/2 t Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer. Select basic/white bread cycle; medium/normal color setting.

Hand Mixing Method

Put the water and yeast into a large bowl and let it sit or 'bud' for 5 minutes. Add melted butter, milk powder, sugar and mix. Add 2 C. flour and mix. Continue to add flour, 1/4 cup at a time, and mix until the mixture balls up and pulls away from the sides of the bowl - it becomes workable by hand.

Flour your workspace, put the dough onto it, and knead the dough for about 10 minutes, adding flour as the dough becomes sticky. Put a small amount of oil in the bottom of the bowl, add the dough and roll the dough around in order to coat the entire ball of dough. Cover the bowl with a cloth dishtowel and put in a warm, draft free spot to rise. Allow to rise about 1-1/2 to 2 hours, until it is double in size.

Clear the flour off your workspace and put the dough onto your workspace and flatten it with your hand. The length across should be a couple of inches shorter than your cooking pan. Roll the dough up tightly. The dough should be elongated and oval-shaped with tapered and rounded ends. Put the dough into a bread pan that has been sprayed with Pam or other spray oil. Return the pan to the warm, draft free spot to rise until double, about 40 minutes. The dough should be about 1 inch above your pan. (If you let it rise for too long it will start to sink down.) Preheat the oven for the last 10 minutes of the rising, at 350 degrees.

Bake the dough for about 20 minutes. If it is starting to brown too much, cover loosely with a sheet of aluminum foil. Cook until the internal temperature on the read reaches 190 degrees. Remove from the pan and put the bread on a cooling rack.

Note: if I am going to the trouble of making bread by hand, I make at least 2 loaves. I just double the recipe and split the dough, after the first rising, into two pans. I freeze one of the loaves to eat after the first is gone.

Yield: 12 Servings

Sodium Category: VeryLowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 12

Amount Per Serving
Calories 148
Calories from Fat 18

% Daily Values *

Total Fat 2 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 4 mg
Sodium 7 mg
Potassium 57 mg
Carbohydrates 27 gr
  Dietary Fiber 0.9gr
Protein 5 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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