Low-Salt White Bread Good Recipes

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Low-Salt White Bread

"This is a good recipe for low-salt white bread. Each loaf must make sixteen slices, one zero five energy according to slice. I've discovered that in most recipes, you may decrease the sugar by using 1/3 (i.E., three tablespoons might now be 2 tablespoons), the salt with the aid of 2/3 (1 tablespoon would be 1 teaspoon), and update the shortening with vegetable oil. Each rising time can be 10-15 minutes shorter."

Ingredients :

6 half 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 stages F/45 tiers C)

Instructions :

Prep : 20M	Cook : 24M	Ready in : 2H20M

Mix three-half cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low pace 1 minute, scraping bowl often. Beat on medium speed 1 minute, scraping bowl regularly. Stir in sufficient ultimate flour, 1 cup at a time, to make dough smooth to handle.
Turn dough onto lightly floured floor. Knead about 10 mins or till smooth and elastic. Place in greased bowl and turn greased aspect up. Cover and allow upward thrust in heat region forty five to 50 minutes or till double. (Dough is prepared if indentation remains when touched.) If you do not have a warm, draft-free area, I find it works properly to region included bowl on a rack inside the oven above a pan of heat water.
Grease 2 loaf pans, 9x5x3 or eight-1/2x4-1/2x2-half of inches. Punch down dough and divide in 1/2. Shape each half of into loaf, area in pans. Brush loaves gently with margarine if favored. Cover and allow upward thrust in warm place 35 to forty mins or until double.
Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 stages F (220 stages C). Bake 25 to half-hour or until loaves are deep golden brown and sound hollow whilst tapped; put off from pans. Brush loaves with margarine if desired. Cool on wire rack.

Notes :

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