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: http://allrecipes.com/Recipe/simple-w...
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?
You didn't ruin your bread because of no salt added.
Endless possibilities for using up no-salt bread.
Just one though, make yourself a grilled cheese sandwich using salted butter, and a salty cheese.
But if you don't like your unsalted bread, put it in a food processor and make bread-crumbs, put them in the freezer in one or two cup containers for when you can use them.
But probably you've just made 'Tuscan' bread.
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
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!