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Diabetic Milk Bread

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Diabetic-Friendly Milk Bread Recipe

This soft and fluffy milk bread is made with simple ingredients and is designed to be diabetic-friendly by reducing sugar content. Although it contains brown sugar, you can substitute with a diabetic-friendly sweetener if needed. It’s a perfect bread for breakfast or sandwiches.

Ingredients:

  • 1/4 cup warm water
  • 1 tablespoon dry yeast
  • 2 cups milk, at room temperature
  • 1 tablespoon brown sugar (you can substitute with a sugar substitute suitable for diabetics)
  • 1 teaspoon salt
  • 2 tablespoons softened butter
  • 6 cups bread flour

Instructions:

  1. Activate the Yeast:
    In a small bowl, mix the warm water with dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
  2. Combine Wet Ingredients:
    In a large mixing bowl, add the milk, brown sugar (or sweetener), salt, and softened butter. Stir the mixture until combined.
  3. Add Flour:
    Gradually add 4 cups of bread flour to the mixture. Stir until it forms a dough.
  4. Knead the Dough:
    Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  5. First Rise:
    Place the kneaded dough into a greased bowl, cover it with a cloth, and let it rest in a warm place for 1 hour, or until it doubles in size.
  6. Punch Down the Dough:
    After the dough has risen, punch it down to release the air and knead for another 5 minutes.
  7. Divide and Shape:
    Divide the dough into two equal parts. Shape each part into a loaf and place them in greased bread pans.
  8. Second Rise:
    Cover the loaves and let them rest for 45 minutes, allowing the dough to rise again.
  9. Bake:
    Preheat your oven to 350°F (180°C). Bake the bread for about 40 minutes, or until the tops are golden brown.
  10. Cool and Serve:
    Remove the loaves from the oven and let them cool on a wire rack. Slice and enjoy!
See also  CREAM CHEESE CAKE

Tips:

  • Diabetic-Friendly Sweeteners: Use a sugar substitute like stevia or erythritol to further reduce the impact on blood sugar.
  • Add Fiber: You can add a tablespoon of chia seeds or ground flaxseeds to increase the fiber content, which can help slow the absorption of carbs.

FAQs:

Can I use whole wheat flour instead of bread flour?
Yes, you can substitute some of the bread flour with whole wheat flour, but the texture may be denser. Consider using half whole wheat and half bread flour for a balance.

What milk can I use?
For a diabetic-friendly option, use low-fat or unsweetened almond milk.

Can I freeze this bread?
Yes, you can freeze the bread after it cools. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months.

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