Low-Sugar French Bread-Style Table Rolls

Name: Low-Sugar French Bread-Style Table Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 50 grams Soy flour (I used a superfine flour); 50 grams Gluten-free flour; 100 ml Lukewarm water (about 38℃); 1 tbsp Olive oil (pure); 1 pinch Salt; 2 tsp Artificial sweetener (I used Lakanto S); 4 grams Yeast (Instant)

cookpad.japan @cookpad_jp

I was looking for low-sugar bread recipes to limit my sugar-intake. There were a lot of rich and heavy bread recipes, so I came up with these simple table rolls using less ingredients to make inexpensively.

Apparently, bread will turn out soft and moist if you bake it for a short time at high temperature, rather than baking it for a long time at low temperature. So if you like moist bread, adjust the baking time accordingly.
I made the bread in the profile photo to eat with a soup. I used 100 ml of lukewarm water, and bake for 20 minutes at 200℃, so they turned out a little dry. Recipe by Inakanoanekko

cookpad.japan @cookpad_jp

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Ingredients

4 servings

50 gramsSoy flour (I used a superfine flour)
50 gramsGluten-free flour
100 mlLukewarm water (about 38℃)
A
1 tbspOlive oil (pure)
1 pinchSalt
B
2 tspArtificial sweetener (I used Lakanto S)
4 gramsYeast (Instant)

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Steps

1

Measure the dry ingredients in a plastic bag, and shake to mix together while incorporating air.
2

Put Step 1 into a bowl, and add in the A ingredients and B ingredients apart from each other (as if dividing them with the flour from Step 1).
3

Pour the lukewarm water over the B ingredients. Mix with a rubber spatula until everything has come together, and knead by hand.
4

It's very sticky to start with, but it will become firmer if you keep kneading. When the dough has become glossy, it's ready.
5

Divide the dough into 4 pieces and roll into balls, tucking the cut ends inside. Place them on a baking tray. (Shape into your desired style.)
6

Pour hot water in a tea cup, and place in an empty space on the baking tray (to maintain the humidity). Let the dough rise for 40 minutes to 1 hour at 35-40℃.
7

Bake for about 15 minutes in an oven preheated to 180-200℃. (If you mist the dough with a water sprayer before baking, the crust will be crispy.)
8

When they are baked, let cool on a rack, and they are done. (Cover with a foil, if they look like they are going to burn.)
9

Soy flour bread is easy to brown, so keep an eye on it when you're baking with it for the first time. By doing so, you won't fail baking it, and it's easier to adjust the baking time.
10

If you shape it long and thin, it will be just like grissini bread sticks.
11

If you proof the dough twice as normal, it won't puff up much while baking. So the bread will turn out dense and heavy.
12

It's easier to remove the dough from the bowl with a scraper or spatula.