Hi
I use the salt suggested in the recipe but drastically reduce the sugar
in the recipe, otherwise the bread tastes sweet to me. OK, yes I know
yeast needs sugar to make CO2 to cause the bread to rise, but experiment
to reduce the sugar so that you don't get a failure of rising and the
bread does not taste sweet.
I always use olive oil, as this is a "good" fat, full of mone saturates
etc. The Italians have known this for years and cichiabata is bread make
with olive oil. Works fine with ordinary bread recipies in a bread maker
Richard Johnson
David Rayne wrote:
>Jel Coward wrote:
>
>
>>Adrian, the salt limits the yeast activity (I think) so missing it out
>>would probably result in over-rising (but I am not an expert)
>>
>>
>
>It also apparently "strengthens" the gluten structure making the dough
>more elastic" according to my machines manufacturer.
>
>I halve the amount of salt in all my bread recipes. Without ill effect
>so far. I also substitute olive oil for any butter in the recipe.
>
>
>DR
>
>
>
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Dr Richard Johnson
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