Low-Point Milk Bread Directions:
Begin by gathering all your ingredients. Measure out 2 cups of flour, 1 cup of skim milk, 1/4 cup of honey (or a zero-calorie sweetener), and 1/4 cup of unsweetened applesauce. Crack 1 large egg and set aside. Also, have 2 teaspoons of instant yeast and 1/2 teaspoon of salt ready.
In a small bowl, warm 1 cup of skim milk to about 110°F (43°C). The milk should be warm to the touch but not hot. Stir in 2 teaspoons of instant yeast and let it sit for 5 minutes. This step ensures the yeast is active and will help the bread rise properly.
In a large mixing bowl, combine 1/4 cup of honey (or zero-calorie sweetener) and 1/4 cup of unsweetened applesauce. Mix well until fully combined. The honey adds a subtle sweetness while the applesauce provides moisture and reduces the need for added fats.
Pour the activated yeast mixture into the bowl with the honey and applesauce. Crack 1 large egg and add it to the mixture. Whisk until well combined.
Gradually add 2 cups of flour and 1/2 teaspoon of salt to the wet ingredients. Stir until a dough begins to form. The dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the kneaded dough in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This step is crucial for developing the bread’s fluffy texture.
After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
Preheat your oven to 350°F (175°C). If desired, brush the top of the loaf with 1 tablespoon of unsweetened almond milk for a golden finish. Sprinkle with 1 teaspoon of sesame seeds or poppy seeds for added texture.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach about 190°F (88°C) for a fully baked loaf.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing. This helps the bread set and makes slicing easier.
Once the bread is completely cool, slice it into 12 even pieces. Enjoy it plain, or with your favorite toppings such as fruit spreads, light cream cheese, or fresh vegetables.
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a resealable bag and toast as needed.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
Nutrition Info:
Per Serving (1/12 slice):
Calories: 90
Total Fat: 1g
Saturated Fat: 0g
Total Carbohydrates: 17g
Dietary Fiber: 1g
Sugars: 7g
Protein: 4g
Weight Watchers Points
For the Entire Loaf: SmartPoints® (per slice): 2 points
Note: Points may vary slightly based on specific brands and types of ingredients used. For the most accurate WW points, calculate based on your personal WW plan using the WW app or website.
I await your comments! Enjoy!
