Low Sodium Pain Blanc
Discover the art of baking with this **Low Sodium Pain Blanc**, a light and airy French-style white bread that’s perfect for those seeking a heart-healthy alternative without sacrificing flavor. This recipe combines the simplicity of traditional Pain Blanc with a mindful twist, omitting the salt but retaining a delightful texture and subtle sweetness thanks to a touch of sugar and buttery richness. With just five basic ingredients—flour, instant yeast, warm water, unsalted butter, and sugar—you’ll create a versatile loaf in only 90 minutes of prep time, perfect for sandwiches, toasts, or as a side to your favorite meals. The step-by-step process, including crucial techniques like proper kneading and shaping, ensures a bakery-worthy result in your own kitchen. Ideal for families, this recipe yields up to 12 servings of wholesome, homemade bread.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 300 milliliters warm water
- 30 grams unsalted butter
- 10 grams sugar
Instructions
In a large mixing bowl, combine the flour and instant yeast. Mix thoroughly to evenly distribute the yeast throughout the flour.
Add the sugar to the warm water, stirring until it dissolves completely. Ensure the water is not too hot, as it can kill the yeast; it should be warm like bath water.
Melt the unsalted butter and add it to the bowl with the flour, along with the sugar-water mixture.
Using a wooden spoon or a stand mixer with a dough hook attachment, mix the ingredients together until a smooth dough forms.
Turn the dough out onto a floured surface and knead it for about 10 minutes until it is smooth and elastic. If using a stand mixer, knead on medium speed for about 7 minutes.
Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm area for about 60 minutes, or until it has doubled in size.
After the dough has risen, punch it down gently and transfer it back to the floured surface. Shape it into a loaf or boule, depending on your preference.
Place the shaped dough onto a baking tray lined with parchment paper. Cover it loosely with the damp towel or plastic wrap and let it rise again for 30 minutes.
Preheat your oven to 220°C (430°F) during the second rise.
Once the dough has finished its second rise, make a few slashes on the top with a sharp knife to allow for expansion during baking.
Place the tray in the preheated oven and bake for about 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving. Enjoy your freshly baked, low-sodium Pain Blanc!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 622 mg | 13% | |
*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.
