Low Sodium Bread

Every low sodium cook needs a good low sodium bread. This one makes a great loaf for sandwiches or rolls for the dinner table.

This recipe contains 17mg sodium for the entire dough. Your mileage will vary per serving based on how you shape and cut the bread or any additives.

Ingredients

• 1 1/4 cup hot water

• 2 tbsp vegetable oil

• 1/4 cup sugar (I use 1/3 cup for a softer crumb)

• 3 1/4 cups all purpose flour

• 2 tsp active dry yeast

• 2 tbsps unsalted butter

Directions - bread machine

1. Put all ingredients in bread maker according to manufacturers suggestions. Usually liquids first, then dry with yeast being last.

2. Run on dough setting.

3. After rising, place dough on floured surface and shape as desired.

4. Allow to rise again until doubled.

5. Bake in oven at 375° F until golden brown and bread sounds hollow when tapped.

* I don't recommend baking this bread in a bread machine. Without salt it has a tendency to overproof and collapse. Save yourself the frustration. Use the oven.

Directions - stand mixer

1. Combine water, sugar and yeast and allow it to sit for 5 minutes. You should see the yeast get puffy. If not, get new yeast.

2. Add the other ingredients and knead for 2 minutes using the dough hook.

3. Cover with a clean towel and let dough rise until doubled in size.

4. Place dough on floured surface and shape as desired.

5. Allow to rise again until doubled.

6. Bake in a 375° F oven until golden brown and bread sounds hollow when tapped.