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Help! Is my homemade yeast bread ruined?

m
magnoliasouth Oct 16, 2011 02:20 PM

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?

  1. r
    Rella Oct 16, 2011 08:05 PM

    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.

    1. m
      magnoliasouth Oct 16, 2011 08:01 PM

      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
      1. re: magnoliasouth
        chowser Oct 17, 2011 07:46 AM

        Glad it worked out!

      2. chowser Oct 16, 2011 04:40 PM

        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
          ChristinaMason Oct 16, 2011 04:44 PM

          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
            chowser Oct 16, 2011 05:42 PM

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

            1. re: chowser
              m
              magnoliasouth Oct 16, 2011 07:57 PM

              Excellent ideas, all of these!

              Thank you very much. :)

        2. paulj Oct 16, 2011 03:06 PM

          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

          http://www.kingarthurflour.com/recipe...

          1. t
            tzurriz Oct 16, 2011 03:01 PM

            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. lawhound05 Oct 16, 2011 02:34 PM

              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
                m
                magnoliasouth Oct 16, 2011 02:47 PM

                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.

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