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Skinny Bread Machine White Bread

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Skinny Bread Machine White Bread

Skinny Bread Machine White Bread

Sometimes, you just want a slice of home-baked, plain old-fashioned white bread. It's dead easy, and guilt-free, with this recipe.

Using a bread machine, you can make bread that is low in fat, salt and sugar and just 56 calories per slice. Commercial breads that are that low in calories achieve it by selling you a slice of air, practically: this is proper, dense, home made white bread that you can make proper sandwiches and toast with.

You need a bread machine, and ideally a Pullman bread loaf pan that is 9"L × 4"W × 4"D (22 cm x 10 cm x 10 cm.) The Pullman pan ensures evenness of slices, as well as giving the bread a satisfyingly crispy crust, but of course any bread pan will do.

For proportions for the larger size Pullman pan 13 x 4 x 4 inches (33 x 10 x 10 cm) making a 2 pound / 900g loaf, scroll down.

Number of servings: 20

Estimated Prep Time: 10 minutes


2 cups White Flour


Put ingredients in bread pan in order listed (yes: 1 cup plus 2 tbsp water -- 9 oz / 260 ml.) Put bread machine on dough cycle.

Meanwhile, lightly spray a pullman bread pan with cooking spray, not forgetting the underside of the top lid. (Or, spray a regular bread pan.)

When the bread dough is finished mixing completely, stop the bread machine (no need to let it go through the rise part of the dough cycle.) Pull the dough out, and place in the Pullman pan with the lid 3/4 on and cover with a tea towel. Check after an hour and every 10 minutes or so after that. When the dough has risen about 7/8th of the way to the lid, heat the oven to 175 C (350 F).

Close the lid carefully, put the bread pan into the oven right-side up and set a timer for 25 minutes.

When it dings, turn the bread pan onto one side and set a timer for 10 minutes.

When it dings, turn the bread pan onto its other side, and set a timer for 10 minutes.

At the end of this, remove from oven. Turn out of bread pan upside down onto bread rack to cool.

Recipe notes

In Canada, you can just use all-purpose flour. In other countries, use bread flour.

The dough cycle on our Black and Decker machine is 1 1/2 hours total -- the first 30 minutes are mixing, a bit of a rise, punch down, then mixing again and then, 1 hour of rising, so we just set a stove timer for 30 minutes. No need for the in-machine rise.

We use a butter flavoured cooking spray.

The gluten flour is optional. It does truly help to ensure a good full rise and crumb structure even though we have cut back a fair bit on the more carb-heavy regular flour; you do really notice a difference. You can just use two tablespoons more of regular (bread) flour instead.

If you use iodized salt, you may need more yeast because iodine kills yeast. It's cheaper to use un-iodized salt so you don't have to use more yeast.

Ideally the dough will be just a little bit on the stickier side when you turn it out of the machine to give you a better rise in the bread pan and avoid collapsing during baking. If your flour is older and dry to start with, you may need to add a tablespoon or more additional water -- you'll be able to see during the mixing process.

Family size larger version of Skinny White Bread

Here are the proportions for a longer Pullman pan 13 x 4 x 4 inches (33 x 10 x 10 cm) making a 2 pound / 900g loaf. All the same directions above apply.

1 1/2 cup water (lukewarm)
2 tablespoons Powdered Milk
1 tablespoon low-calorie margarine
1 teaspoon Sugar
1/4 teaspoon Salt
3 3/4 cups Flour
4 tablespoons gluten flour (optional)
1 teaspoon Yeast

Hold back on a bit of the water, and watch the machine in the first few minutes of mixing. If your flour has been stored a while, it may have gone somewhat dry and need it all, or even want a few more tablespoons of water. You don't want a super, tight, dry dough, or you won't get a good rise.

Nutrition Notes

Nutrition information is for bread sliced in 20 slices that are 1 cm (.4 inches) thick. It's really not feasible to try to slice it any thinner.

Per slice, 56 calories.

For the family-sized loaf, cut slices the same thickness and the same nutritional info per slice will apply.

Don't try to use a salt substitute; it won't work. The salt here is needed to control the yeast growth.
Nutritional Information
* Nutrition info provided by http://caloriecount.about.com

Weight Watchers® Info
Per 1 slice (1 cm thick)
3 points for 2 slices

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

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