Low Sodium Cream Bread

Indulge in the pillowy softness of Low Sodium Cream Bread, a heart-friendly twist on the classic cream bread recipe. This homemade loaf is enriched with the luscious flavors of heavy cream, unsalted butter, and whole milk, creating a delightfully tender crumb without the excess sodium. Perfect for those watching their salt intake, this recipe uses a salt substitute for just the right balance of flavor. With an easy-to-follow process, from kneading the dough to achieving an airy rise, this bread is ideal for everything from breakfast toast to sandwich bases. Ready in just under two hours and yielding 12 generous slices, it’s a wholesome way to enjoy fresh-baked goodness straight from your kitchen.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

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).

Step 2

In a large mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar. Mix thoroughly.

Step 3

Make a well in the center of the flour mixture and pour in the warm milk mixture.

Step 4

Add the egg and salt substitute. Stir the mixture until a shaggy dough forms.

Step 5

Transfer the dough onto a floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Preheat the oven to 350°F (175°C).

Step 10

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.

Step 11

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.

Step 12

Slice and enjoy your homemade Low Sodium Cream Bread!

Nutrition Facts

Serving size	(849.1g)

Amount per serving	% Daily Value*
Calories	2548.3

Total Fat 93.2g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 1.9g
Cholesterol 431.0mg	0%
Sodium 221.1mg	0%
Total Carbohydrate 357.1g	0%
Dietary Fiber 13.2g	0%
Total Sugars 34.8g
Protein 58.2g	0%

Vitamin D 128.5IU	0%
Calcium 316.9mg	0%
Iron 20.6mg	0%
Potassium 2716.2mg	0%

*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.

Source of Calories

Fat: 33.6%

Protein: 9.3%

Carbs: 57.1%