Salt Free White Bread

This is a quick and easy salt free white bread recipe. It requires only one rise and no special equipment. The result is a delicious fluffy bread with a mainly neutral flavor.

4 from 124 votes

PREP TIME15

COOK TIME30

Rising Time1

TOTAL TIME1 45

SERVINGS16 slices

CREATED BYMarc-Andre Vachon

REVIEWED BYRoxanne Papineau, RD

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INGREDIENTS

3½ cups bread flour
1½ tbsp sugar
1 instant dry yeast packet (Note 1)
1½ tbsp olive oil
1½ cup warm water (not boiling)
6 tsp bread flour for adjusting dough

INSTRUCTIONS

In a large bowl, combine the sugar, instant yeast and 1 cup of bread flour.
Add the oil, warm water and mix well.
Immediately after, gradually add the remaining flour (not the spare flour) while mixing. At some point, it will be more convenient to mix everything by hand and start kneading.
If the dough is still sticky after using all the flour, continue kneading while adding 1 tsp of spare flour at a time until the dough is no longer sticky. You may not use all the spare flour. Use only what is necessary to obtain a soft, elastic and non-sticky dough. (Note 2)
If you make several loaves, divide the dough now. Follow this step for each loaf.
On a flat, floured surface, use a rolling pin and flatten the dough. Make a rectangle about 1 inch thick just a little less wide than the length of the bread pan.
Then roll it on itself firmly to make a roll and pinch all the openings to close them.
Place the dough roll in an oiled bread pan, cover with oiled plastic wrap (oiled side towards the dough) and let rise to room temperature from 30 minutes to an hour, or until the size has doubled.
Preheat the oven to 400°F (205°C) before the end of bread rising.
Place the bread pan in the oven and bake for about 30 minutes.
Let cool before slicing and serving.

NOTES

Note 1 - Yeast

Pay special attention to the yeast used. There is a big difference between traditional dry yeast and instant yeast. The traditional version requires soaking in water before use and the instant version mixes directly into the dry ingredients.

Once the dry mixture with the instant yeast is mixed with hot water, do not delay in mixing the flour and kneading. This yeast acts very quickly.

Note 2 - Spare flour

Many parameters can affect the dough. The ambient temperature, the temperature of the water, the humidity of your flour and etc. These parameters may vary from one kitchen to another. That's why I use spare flour in this recipe. This way you can get the right dough texture every time.

If you only use the amount of bread flour indicated, you should get a slightly sticky dough by default. Then you need to add the spare flour needed to achieve the ideal dough texture. In my case, I usually use 3 to 4 teaspoon of spare flour.

Nutritional values include the use of 6 tsp of spare bread flour.

Note 3 - Mixer

This recipe is totally handmade, but the mixing and kneading steps can be done with a blender using its standard mixer attachment and a dough hook.

NUTRITION FACTS

Nutrition Facts

Salt Free White Bread

Serving Size

1 slice

Amount per Serving

Calories

124

% Daily Value*

Fat

Saturated Fat

0.3

Polyunsaturated Fat

0.4

Monounsaturated Fat

Sodium

Potassium

Carbohydrates

Fiber

Sugar

Protein

Calcium

Iron

0.3

Phosphorus

*5% or less is a little, 15% or more is a lot

For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.

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