Sugar Free White Bread

Category: Yeast bread
Kitchen: American
Sugar Free White Bread

Ingredients

Wheat baking flour 500 g
Salt 6.2 g
Active dry yeast 6.2 g
White malt 4 g
Flour improver 2 g
Hot water 40 С 350 ml
Butter 28 g

Cooking method

  • Pour hot - 40 C - water into the bucket of the bread machine. Add salt, add flour, malt, flour improver and yeast, set the "Pizza" program - knead-rise-knead-rise, then add butter and set the "Basic" program with a light crust.
  • Sugar Free White Bread

Note

Despite the complete absence of sugar and milk in the recipe, the crust still turned out to be slightly "tanned" and the taste tastes like there is sugar - this is due to white malt. As smart people write - People are maltose, unsweetened sugar from flour.

I spied the recipe from Lyudmila in the blog. I love to read her unique works!

Rada-dms
Deer, bread, like a swan, white, gentle, airy !!! To bookmarks!!!
Happy New Year to you!
Let everything that you cherish in your dreams come true, health, more reasons for a good mood and culinary masterpieces for the benefit of us and your loved ones!
MariV
Thank you, Olya!

Happy New Year, everyone! Peace, health and good luck!
NataliARH
That's right, no sugar is better! smart people know everything!
MariV
Yes, I often read her blog. Although our Tanyusha-Admin I posted such works on baking on the forum, wow, what a work!
-Elena-
MariV, Olga! Thanks for the recipe! Although, to be honest, I would pay more attention to the photo of the bread, I would not bake it (in no case I want to offend) I was just looking for a recipe for airy bread for croutons. But I liked the composition, and even more the technology. True, I put 5 g of yeast, and added a couple of tbsp of flour. spoons. Otherwise, everything is according to the recipe. What happened, struck me on the spot. I have not baked bread in a bread maker for a long time, but here I was just too lazy. In short, THANKS!
Sugar Free White Bread Sugar Free White Bread
Yes, I am very sorry that Lyudmila's diary has ceased to exist. There was so much useful and necessary information!
MariV
-Elena-, did you like the recipe? Well, good.
-Elena-
MariV, Olga! Once again I hasten to say Thank you! per recipe. The other day I decided to bake multigrain bread on its basis. To 200 g of premium wheat flour, I added 100 g of rye, 50 g of wheat c / c and 50 g of wheat 1 grade. The only thing that confused me was that there was a lot of liquid converted to 400 g of flour. Next time I will add not 265 g, but 250 g. And this time the roof turned out to be uneven, even though I added flour. Sugar Free White Bread
Still, hot water when mixing is great! I will experiment further by increasing the amount of rye flour.
Olga! Thanks again!

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