Low Sodium Cream Bread
Delightfully soft, rich, and heart-healthy, this Low Sodium Cream Bread is the perfect homemade treat for those seeking to reduce their sodium intake without sacrificing flavor. Made with a combination of heavy cream, unsalted butter, and whole milk, this bread boasts a luxuriously tender crumb and a subtle sweetness from a touch of sugar. The recipe uses a salt substitute and instant yeast, making it a great option for low-sodium diets. With a hands-on prep time of just 20 minutes and straightforward kneading and proofing steps, this loaf is achievable even for beginners. Whether enjoyed fresh out of the oven, lightly toasted, or as a base for your favorite sandwich, this irresistible bread will quickly become a household staple. Perfect for 12 servings and golden-baked to perfection, this is creamy, comforting homemade bread done right!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 0.5 cup Heavy cream
- 3 tablespoons Unsalted butter
- 0.75 cup Whole milk
- 1 Egg
- 0.5 teaspoon Salt substitute
Instructions
In a small saucepan, melt the unsalted butter over low heat. Once melted, add the heavy cream and whole milk. Continue to heat just until the mixture is warm (about 110°F or 43°C).
In a large mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar. Mix thoroughly.
Make a well in the center of the flour mixture and pour in the warm milk mixture.
Add the egg and salt substitute. Stir the mixture until a shaggy dough forms.
Transfer the dough onto a floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
Form the kneaded dough into a ball and place it into a lightly greased bowl. Cover with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Punch down the risen dough to release any air pockets. Shape the dough into a loaf by rolling it up tightly, starting from the shorter edge.
Place the shaped loaf into a greased 9x5 inch loaf pan, seam side down. Cover again and let it rise for another 30 minutes, or until it reaches the top of the pan.
Preheat the oven to 350°F (175°C).
Once risen, bake the bread in the preheated oven for 30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy your homemade Low Sodium Cream Bread!
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 34.8 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 317 mg | 24% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2716 mg | 58% | |
*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.
