Low-Salt White Bread

1. 1

   In a large bowl, combine 3-1/2 cups of the flour, the sugar, salt, oil, and yeast. Add warm water. Beat on low speed for 1 minute, scraping the bowl often. Beat on medium speed for 1 minute, scraping the bowl often. Stir in enough of the remaining flour, 1 cup at a time, until the dough is easy to handle.

2. 2

   Turn the dough out onto a lightly floured surface. Knead for about 10 minutes or until smooth and elastic. Place it in a greased bowl and turn it so the greased side is up. Cover and let rise in a warm place for 45 to 50 minutes or until doubled. (The dough is ready if an indentation remains when touched.) If you lack a warm, draft-free spot, placing the covered bowl on a rack in the oven above a pan of warm water works well.

3. 3

   Grease 2 loaf pans, either 9x5x3 inches or 8-1/2x4-1/2x2-1/2 inches. Punch down the dough and divide it in half. Shape each half into a loaf and place in the pans. If desired, brush the loaves lightly with margarine. Cover and let rise in a warm place for 35 to 40 minutes or until doubled.

4. 4

   Position the oven rack low so the tops of the pans will be centered in the oven. Heat the oven to 425 degrees F (220 degrees C). Bake for 25 to 30 minutes or until the loaves are deep golden brown and sound hollow when tapped; remove from the pans. If desired, brush the loaves with margarine. Cool on a wire rack.

• Calories 153.81 kcal Moderate
• Protein 5.12 g Moderate
• Carbs 29.14 g Moderate
• Total Fat 1.16 g Low Source
• Saturated Fat 0.16 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 4.73 mg Low Source
• Fiber 1.28 g Low Source
• Sugar 2.0 g Low Source
• Added Sugar 0.93 g Low Source
• Calcium 0.3 mg Low Source
• Iron 1.34 mg Low Source
• Potassium 1.09 mg Low Source
• Vitamin A 0.21 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten