Low Fat Cream Bread
Discover the delightful simplicity of Low Fat Cream Bread—a healthier twist on the classic cream bread recipe that doesn’t skimp on flavor. Made with wholesome ingredients like all-purpose flour, skim milk, and low-fat Greek yogurt, this bread is perfectly soft, fluffy, and rich in taste while keeping the fat content low. A touch of olive oil and a single egg white provide just enough moisture and binding, while instant yeast guarantees a beautiful rise and airy texture. This recipe is ideal for those seeking a guilt-free bread option, and it’s easy to customize with your favorite toppings or spreads. Crafted with a straightforward kneading process and two rises, this bread bakes to golden perfection in just 25 minutes, resulting in a versatile loaf that pairs well with sweet or savory dishes. Whether you’re preparing a simple breakfast toast or a hearty sandwich, this homemade low-fat bread will elevate your everyday meals with its soft crumb and subtly creamy flavor.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 200 milliliters Skim milk
- 60 grams Low-fat Greek yogurt
- 7 grams Instant yeast
- 30 grams Sugar
- 5 grams Salt
- 1 large Egg white
- 20 milliliters Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Warm the skim milk to lukewarm temperature (about 38°C or 100°F) to activate the yeast effectively.
In a separate smaller bowl, whisk the egg white until slightly frothy.
Add the warm skim milk, low-fat Greek yogurt, whisked egg white, and olive oil to the dry ingredients. Mix the ingredients together until a rough dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. You may need to add a little more flour if the dough is too sticky, but add sparingly.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm and draft-free area for about 1 hour or until doubled in size.
Once the dough has risen, punch it down to release excess air and transfer it back to the floured surface. Shape it into a desired shape or a loaf and place it in a lightly greased bread loaf pan.
Cover the loaf pan with a damp cloth and let it rise again for about 30 minutes or until it has doubled in volume.
Preheat your oven to 190°C (375°F) while the dough is undergoing the second rise.
Once risen, place the bread in the preheated oven and bake for 25 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your low-fat cream bread with your favorite toppings or simply on its own!
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 48.2 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 385 mg | 30% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
