White Bread (vegan, low sodium)

White Bread (vegan, low sodium)

Simple and cheap, nothing fills a home with a heavenly aroma like fresh bread. To make two loaves, you will need:

1/4 cup lukewarm water

1 tsp sugar

1 tablespoon active, dry yeast

2 cups lukewarm water

1/8 cup sugar
2 tsp lite salt

3 tbsp olive oil

6-7 cups unbleached, all purpose flour

additional olive oil

1) Dissolve the teaspoon of sugar and yeast the quarter cup of water. Let stand for 10 minutes.

2) Meanwhile, dissolve the rest of the sugar in 2 cups of lukewarm water and add the olive oil. Stir well, and then stir in the yeast mixture.

3) In a large bowl, measure out 4 cups of flour. Make a well in the flour and pour the liquid into it. Stir ingredients together, and add flour until the dough is soft and does not stick to the sides of the bowl. Knead the dough on a floured surface, adding more flour as it is taken up, for 8-10 minutes.

4) Pour about a tablespoon of olive oil into a bowl, Turn the dough around in the oil to coat and place back in the bowl, oiled-side-up. Cover the bowl with a clean tea towel leave the dough to rise until doubled.

5) When doubled, punch the dough down and make two balls. Let the balls rest for 10 minutes. Form each ball into a loaf. Into two bread pans, pour about a teaspoon of olive oil. Roll each loaf in the oil to coat and place in the pan, seam-side down. Cover the pans with the tea towel and allow to double.

6) Bake for about 35 minutes at 400F. The loaves will be done when they sound hollow when tapped on the bottom.

To make the crust softer, place the loaves in a plastic bag as soon as it they are cool enough. It will slice well for toast if chilled overnight in the fridge.

[note: Assuming 16 slices per loaf, 2 tsp of lite salt in this recipe will add less than 75mg of sodium per slice.]

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