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Many commercially sold breads have pretty high sodium. Stroehmann Bread Dutch Country Wheat used to be my my favorite bread. Until I checked what the sodium was. 150 mg per slice -- that means a sandwich was already at 300 mg before I even put anything on it. A sandwich with two pieces of bread can eat away at your sodium limit pretty quickly. This Basic White Bread recipe, which has been adapted from Dick Logue's 500 Low Sodium Recipes, is the answer. It gives you the flexibility to eat a sandwich whether you are at work, at home, or on the go.
What makes this recipe different from many other low sodium bread recipes is that with the addition of the Instant Coconut Milk Powder, it is Pareve. There is lot more flexibility with a Pareve bread over a dairy option. It wasn't so easy to track down a kosher, yet Pareve, milk powder. You can find it at VitaCost, with the kosher supervision provided by NorthAmericanKosher. (Note: Be aware that this product is not Chalav Yisroel, if you keep to that stringency.)
Replacing the butter in the original recipe with Fleischmann's Unsalted Margarine (or any other Pareve unsalted margarine), keeps it non-dairy. You can of course make this recipe dairy, and use butter if you would like. But keeping my Bosch Mixer Pareve is a priority for me.
I love having the freedom to pull a loaf out of the freezer for any meal -- meat or dairy. Keeping this Basic White Bread Pareve, you can also use it to make Unsalted Seasoned Bread Crumbs, French Toast, or a sandwich for any day of the week. That's why this recipe also goes under our Building Blocks category. It's great on it's own, but also as a foundational item for so many other meals.
Basic White Bread
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Ingredients
- 4 ¼ Cups Warm Water
- 3 Tsp Yeast
- 4 Tbsp Sugar
- 3 Tbsp Unsalted Margarine
- 6 Cups Bread Flour
- 4 Tbsp Native Forest Instant Coconut Milk Powder This is a pareve product
Instructions
- Preheat oven to 350°
- Pour warm water into Bosch mixing bowl. Add in Yeast and Sugar.
- Let mixture sit for 5-10 minutes until yeast has been proofed and the mixture is bubbling.
- Add in Margarine and Pareve Milk Powder. Mix on low for 2 minutes.
- Add flour slowly, cup by cup, mixing on low after each additional cup.
- Once all flour is added, set mixer to knead the dough for 8-10 minutes on medium-high power setting.
- Lightly grease a large stainless steel bowl. Place kneaded dough into bowl, and cover with a towel. Let dough rise for about an hour.
- Punch down dough, and then shape dough in loaf pans or mini loaf pans as you desire.
- Let dough rise for another 30 minutes.
- Brush dough with egg wash.
- Bake on 350° for 25-30 minutes or until tops are brown.