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Old 03-11-2007, 07:11 PM   #11
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Join Date: Jan 2007
Location: Hurricane Central
Posts: 97
Agreed on the salt issue and we use honey in all our bread making. We have just begun making our own breads, but will venture into other types of bread as soon as our wheat is delivered.

But you neet some sort of sweetner. That is not to say it will be a sweet bread, but it will eliminate some of that blandness you are tlaking about.

Good luck!

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Old 03-11-2007, 07:17 PM   #12
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Location: I live in the Heartland of the United States - Western Kentucky
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Just remembered...the N.Y. Times bread that many members of this board rave about, myself included, has absolutely no sweetener or fat in it at all. It is awesomely flavorful, which makes my earlier point about some breads containing neither of those two ingredients.

For those of you who are unfamiliar, check this thread out: NY Times bread recipe--what FUN.

It does have ample salt...1 1/4 teaspoons salt to 3 cups flour. I use 1 1/2 teaspoons salt because I thought it needed some more salt zip.

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 03-11-2007, 09:20 PM   #13
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Salt. And yes, the NYTimes bread did/does need more salt than the recipe.

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