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Oct 16, 2011 02:20 PM

Help! Is my homemade yeast bread ruined?

I CANNOT believe I freaking did this. I have a "no fail" recipe that only I could fail at. Actually, I've made it many times before and this is the first oopsie I've done.

The recipe is located here:

Now here's the problem, I forgot to add the salt. I poured the blasted stuff out and after I was done kneading, I covered it to set aside to double and low and behold... my oh-so-stood-up salt was just sitting there untouched. :(

So did I ruin it? Do you HAVE to have salt with yeast breads? I see tons of recipes and all say salt is required, but what about no sodium breads? What are the consequences? Will it not be as soft?

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  1. I don't think you've ruined it. I would go ahead and bake it and see how it turns out. I often use less salt than bread recipes require, and they have all turned out fine. I remember reading somewhere that the salt moderates the action of the yeast, and then reading somewhere else that it is only there for flavor, so I can't give you a definitive reason for it being there.
    I'd be interested to hear how it turns out if you decide to bake it!

    1 Reply
    1. re: lawhound05

      Ah, thank you! I'm really hoping it'll turn out. I do plan on making it anyway and I'll post back the result. Personally, if it works out fine then I'll probably do that in the future. I'm not a salt lover anyway.

    2. I'm sorry to say that yes, your probably ruined it. bread without salt tastes horrible. I wish you luck, but I've made this mistake before and now if I ever notice that I've left out the salt, I just start over.

      1. There are some traditional Italian no-salt breads - dating from times when salt was a government monopoly. Yes, the taste will be quite different from what you are used to.

        This Tuscan bread is best eaten with well flavored foods - cheese, salty meat, etc

        1. It'll just affect the taste but it'll be fine. If it doesn't have enough taste in the end for you, just make a bread pudding.

          3 Replies
          1. re: chowser

            Good advice. I was about to suggest French toast. You could also possibly use it to make a really buttery, garlicky, cheesy garlic bread or pesto bread. Be sure to have marinara handy for dunking the flavorless bits in.

            1. re: ChristinaMason

              Exactly--there are so many things you can do w/ bread, even if it's flavorless. Meatloaf, croutons, endless possibilities.

              1. re: chowser

                Excellent ideas, all of these!

                Thank you very much. :)

          2. Well the results are in. It does taste different, but it isn't bad. It's definitely more than passable, but I still love all the ideas of the things I can do with it.

            Again, many, MANY thanks.

            1 Reply