English Muffin Bread - low sodium (Bread machine)

As a person that makes kidney stones, I follow a low sodium, low added sugar and low oxalate diet to avoid making them. I also try to minimize saturated fat and added trans fat. The recipes that I make and share will fit these criteria. Because many commercial products are high in added sugar and sodium and often contain foods that are high in oxalate, it's pretty hard to find snacks that fit my diet goals. So I've developed copycat recipes for snacks and other foods I like that had been off limits. I hope you'll find my tried and true recipes as enjoyable as I do.

This bread tastes a bit like English Muffins, particularly when you toast it.

Commercial breads tend to have a lot of sodium. I make my own low-sodium white bread in a bread machine. I bake it, slice it and freeze it, pulling out a slice when I want it. It keeps fresh for weeks this way.
Super simple to make.

296g water

457g flour

2 tsp sugar

½ tsp salt

¼ tsp baking powder

3 TBSP dry non-fat milk

1 tsp yeast

Dump the ingredients in the pan in the order indicated for your machine, press a button and about 2.5 hours later you start to smell bread baking in your house. Half an hour later, you have amazing, low sodium bread.

Many machines let you set a timer so you can wake up to freshly baked bread.

About 67mg sodium per 38g slice.

I advise you weigh your flour because there are large variances in how much flour is in "a cup". I use the plain "Active Dry Yeast" available at our Costco. I don't bother with "bread machine yeast" or "rapid rise". I have in the past. They all work for me.

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