Salt Free White Bread
Submitted by bivs99 on September 13, 2003 at 11:48 pm

DESCRIPTION
Salt-Free White Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe was inspired by "The No-Salt, Lowest-Sodium Cookbook" by Don Gazzaniga, which has a good section on salt-free bread baking. I have made a number of changes to suit my own taste, including baking the bread in the oven, rather than the machine. (I think this gives a much better texture and appearance.)

Makes 2 1-lb loaves

310 g (11 oz) warm water
2 egg yolks (40g)--or substitute 2 tablespoons plus 2 teaspoons vegetable oil
32 g (2 1/2 teaspoons) sugar
560 g (19.8 oz/4 cups) bread flour
4g (1 1/2 teaspoons) vital wheat gluten
Few shakes potassium chloride salt substitute, if desired
2 1/2 teaspoons (7g) instant yeast

Place the ingredients other than the yeast in a bread machine in the order listed. Make a "well" in the dry ingredients and pour the yeast into it. Select "dough cycle" on the machine and run. Watch the machine at the beginning of the mixing cycle and sprinkle in a small amount of water if the dough seems too dry. Check dough for doubling 5-10 minutes before timer sounds, as dough may rise faster than the machine anticipates. When the dough has doubled, the imprint of your finger will remain when you poke the dough.

Before removing the dough from the machine, flour your hands (this dough can be a bit sticky). Gently remove the dough from the machine and sprinkle with flour if sticky. Divide into two equal portions; form each half into a log slightly longer than your loaf pan. Gently pat the log into a rectangle and roll up into a loaf shape, as if you were rolling a jelly roll. Place each loaf into a well-oiled loaf pan, tucking the ends underneath. Cover pans with a kitchen towel, and allow to proof for 20-30 minutes at room temperature, until the loaves rise just above the top of the pans.

While the loaves are proofing, preheat the oven to 450 degrees (using a baking stone, if you have one, on the middle shelf). On the lowest oven shelf, place an empty metal pan (such as a loaf pan); this will be your steam pan. Just before baking, bring two cups of water to a boil in a saucepan.

When ready to bake, place the loaves in the oven. Quickly and carefully (making sure not to splash yourself or the oven glass), pour the boiling water into the steam pan. Shut the oven door. Wait 30 seconds and spray warm water into the oven, using a spray bottle or plant mister. Shut the door. Repeat the sprays two more times at 30-second intervals. (The steam gives the bread a crisp crust.)

Lower the oven temperature to 350 and bake for about 30 minutes, until the loaves are golden brown and sound hollow when tapped. (Lower the temperature while baking if they are getting too brown.) When done, internal temperature will be about 200 degrees.

Remove from the pans and cool on racks before slicing.

Note: Due to the lack of salt, this bread spoils quickly and must be stored in the freezer. (Slice before freezing.) If this is impractical, a tablespoon of white vinegar added to the recipe will extend the shelf life somewhat.