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Italian Milano Bread
Bread Machine Recipe
Sourdough Starter

© Copyrighted 1977—2011
Updated

I brought this recipe back from Milan, Italy where they do use salt in the recipe and don't use honey or sugar. The Italians love bread. They use it as "carriers" of other food as much as many of us might. This bread is used to "carry" such delights as prosciutto (which is now out of our diets because of its high sodium count), tomatoes and cheeses. Actually, what we in the low sodium world can do is use it for a fresh bread luncheon sandwich on the day it's baked. Lightly this bread for breakfast or, with a mix of light olive oil and crushed garlic gloves, make a special sandwich. Brush the mix on to a slice of bread, place a slice of tomato and onion, if you like, on top of that, place 1/2 ounce Alpine Lace Low Sodium Swiss cheese on top of that and put it into a toaster oven, and toast until cheese melts. My mother often served that combination for our lunch when we were growing up and we really liked it.

Makes 1 Loaf
16 slices


Nutritional Information
Sodium per recipe: 18.3mg Sodium per slice(16 slices): 1.143 mg

Per Serving:
Calories: 117.5
Protein: 3.697 g
Carbohydrate: 24.5 g
Dietary Fiber: .962 g
Total Sugars: 1.79 g
Total Fat: .332 g
Saturated Fat: .05 g
Monounsaturated Fat: .046 g
Polyunsaturated Fat: .121 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .006 g
Total Omega-6 FA: 0 g
Calcium: 4.987 mg
Potassium: 48.6 mg
Sodium: 1.143 mg
Vitamin K: .07 mcg
Folic Acid: 36.1 mcg
Ingredients
  • 3/4 cups filtered water** (0mg)
  • 1 tablespoon apple cider vinegar (.72 mg)
  • 3 cups white unbleached flour (7.5mg)
  • 1 level tablespoon vital wheat gluten(.15 mg)
  • 3/4 cup of sourdough starter* (3.389 mg)
  • 1/4 teaspoon ascorbic acid (trace)
  • 2 tablespoons sugar (trace)
  • 2 1/2 teaspoons Bread Machine yeast (4.75mg)
Place ingredients into your bread machine per your manufacture's recommendations.

Set machine to "basic white," or its equivalent. Otherwise combine in the order listed starting at the top of the list with the water.

Remember to replenish your sourdough starter with equal amounts of water and flour.

If you take one cup of sourdough starter, replace with one cup of water and one cup of flour. If you make just the dough, and want to bake in your oven, shape as sourdough loaf and bake at 400° F for about 15 minutes. *If sourdough is not available, then exchange for 1/4 cup more of water and a half teaspoon of onion powder and 1/4 teaspoon of grated lemon peel.

**Water level depends on sourdough starter. If your's is "wet" then start with ony 1/2 cup of water. Watch kneading. If dough appears too dry after 5 minutes of kneading, add water 1-tablespoon at a time. If not using sourdough starter but the above replacement, disregard this footnot.