Salt Free Bread
|Cake yeast/1 1/2 teaspoons active dry yeast and 1 teaspoon sugar||1⁄2 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
|All purpose flour/Wholewheat flour/ mixed flours||4 Cup (64 tbs), sifted|
|Salad oil/2 tablespoons salt free butter / shortening||1 Tablespoon|
Prepare the yeast liquid: mix the compressed yeast with the warm water until dissolved then add the sugar to the flour or dissolve the sugar in the warm water and sprinkle in the dry yeast.
Set aside in a warm place until frothy, about 10 minutes.
Put the flour and oil or fat in a bowl, add the yeast liquid and mix to form a dough which should be soft but firm enough to handle. (If using a food mixer and dough hook, turn the mixed dough out onto a lightly floured board and knead until smooth, about 10 minutes by hand, before shaping.
) Divide the dough into 2 equal pieces.
Shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover with oiled plastic wrap and leave until the dough rises to the top of the pans, about 35-45 minutes in a warm place, longer in a cool place.
Bake the bread in the center.
of a hot oven (450°F) for about 30 minutes or until the loaf has shrunk from the sides of the pan and sounds hollow when the bottom is tapped.
Turn out onto a cake rack to cool.
Alternative shapes Dinner rolls, fancy dinner rolls and bridge rolls may be prepared from the dough.
After rising, bake toward the top of a hot oven (450°F) for about 15 minutes.