Low Sodium Gold Medal Classic White Bread

Ingredients

• 6 -7 cups bread flour- do not use all purpose flour
• 3 T sugar
• 2 T no salt butter
• 2 envelopes active dry yeast( 4 1/2 t.)
• 2 1/4 cups warm water between 120 – 130 degrees F
• 2 T no salt butter

Directions

Proof yeast by mixing 1 cup of the water at about 80 degrees F, sugar and yeast in a small bowl. Set aside to rise and proof.

In a large bowl, stir 3 1/2 C flour and butter until well mixed. Add warm water/yeast mixture. Beat with dough hook on low for 1 minute, making sure to scrape bowl frequently. Beat on medium 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, to make dough easy to handle.

Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size.

Grease bottoms & sides of two loaf pans.

When dough has doubled in size, punch down with fist to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch together edge and ends of roll to seal. Cover loosely and let rise in a warm place 35 – 50 minutes, or until dough has doubled in size.

Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F.

Bake 25 – 30 minutes until bread sounds hollow when the top is tapped.

Remove from pans to wire rack & brush tops with 2 T of no salt butter.

Sodium is 0 mg per slice

NOTE: You may want to add 1/2 t. salt to recipe. This would make each slice about 50 mg sodium.

By kstrating and modified for low sodium