Disclaimer: This Refined Sugar Free Bread recipe post is brought to you by our friends at gogo Bags. We love them so much, they gifted us these bags to share our recipe with you!
My family loves bread especially homemade white bread and there is nothing better than fresh bread except Homemade Refined Sugar Free Bread! Last week alone, I will have made 4 loaves of bread and by dinner time tonight, we will have had consumed 2 full loaves of bread since Tuesday! I was starting to go nuts searching for something that didn’t contain a ton of sugar! Well if you cannot find the solution, create the solution so I began playing with making my own bread at home.
When I first began my journey of trying to remove refined sugar from my diet, I was shocked by all the foods that unnecessarily contained obscene amounts of sugar.
This recipe originally contained significantly more sugar but over the years, I worked on reducing sugar the amount of sugar, to then switching completely to refined sugar-free and to only what was actually needed without altering the taste, size or rising time too much.
Now, why does bread have sugar and why is Refined sugar free bread better?
Sugar is actually food for the yeast, in the simplest terms, it helps the yeast rise quicker. You are able to omit sugar completely, however, you will need to allow for extra time for the yeast to rise and for that reason, I’ve chosen to leave sugar in but at a minimum that I am comfortable with and so I chose to go with Turbinado sugar instead of refined sugars.
As I mentioned earlier, there truly is sugar in almost everything and quite often the sugar doesn’t actually do anything of value for the food except overly sweeten it. Knowing that much of our food has sugar, I chose to go the route of Refined Sugar Free bread as a way to pick my battles as my kids will not eat anything other than white bread!
After I figured out the sugar amounts, the next thing was figuring out what to store them in! For a while, I was saving the plastic bags from previously purchased store-bought loaves of bread but I do not love the plastic bags sitting on my counter. With many families attempting to reduce their plastic use, I searched for a reusable bread bag and thankfully my friends at gogoBags had me covered.
We had previously been using their snack bags and as of most recently the bags to keep our veggies fresh while in the fridge! So naturally, the bread bag fit in with our current lineup! Lined with 100% cotton, these food-safe reusable bags will last 5 years! Imagine how much plastic you’re freeing your family of by switching to gogoBags?
gogoBags is not only local based out of North Vancouver, but they are a mom and daughter team who stand behind their product so much that they offer a lifetime guarantee on all their products. From snack bags, bread bags, produce bags and the rest of their amazing products, gogo Bags is an effortless way to reduce your plastic use and keep your food fresher for longer.
Since my kids love this Refined Sugar Free bread so much, I knew I could only trust the best to keep it fresh. While the bag will not prevent it from molding or drying out, it keeps it safer for longer and no more plastic!
Our favourite white bread with very little added sugar!
- 2 1/4 tsp active dry yeast 1 packet
- 2 1/4 c warm water
- 1/4 cup Turbinado sugar
- 1 tbsp salt
- 2 tbsp oil
- 6 cups flour total
In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. When the yeast is bubbly/foamy, add sugar, salt, oil, and only 4 cups flour, and mix until smooth.
Add remaining flour, ½ cup at a time, to form a soft, smooth dough. Dough should stick just slightly to your finger when touched, but not be overly sticky. Knead 5-7 minutes, until smooth, then roll into a ball.
Place the dough in an oiled bowl, turn once to coat the top with oil and cover with plastic wrap and I like to cover with clean dishtowel as well. Let rise one hour!
When the dough has risen, punch it down gently and divide in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at one edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough.
Place the dough, seam side down, into lightly greased bread pans, and cover with previously used plastic wrap. Let rise one hour, or until the dough is ½ - 1 inch higher than the top of the pan.
Preheat the oven to 375 Bake 30-35 minutes, or the loaves are golden brown and sound hollow when tapped. Remove to a cooling rack and allow the bread to cool before slicing.
Check out our Refined Sugar Free Lavender Syrup recipe HERE
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