Crusty Salt
Free Bread
from
Kat4Life
Years
ago, salt was heavily taxed so the people of Tuscany often baked their bread
without it. Today they enjoy salt-free bread with salty salami and cheeses. The
beaten egg whites make the dough quite moist but they add extra crispiness to
the crust – a good way to up leftover egg whites from egg breads or custards.
Large Loaf
1 cup water
1 TB olive oil or vegetable oil
1 1/2 tsp sugar
3 1/4 cups white flour*
1 1/4 tsp bread-machine or instant yeast
2 large egg whites, stiffly beaten
Extra Large Loaf
1 1/4 cups water
2 TB olive oil or vegetable oil
1 TB sugar
4 cups white flour*
1 1/2 tsp bread-machine or instant yeast
3 large egg whites, stiffly beaten
*In Canada use all-purpose or bread flour; in the United States use bread flour.
Tip:
2 egg whites
= about 1/4 cup -- 3 egg whites about 1/3 cup
1. Add all ingredients except egg whites to machine according to manufacturer’s
directions. Select French or basic white cycle.
2. Add egg whites after machine has started to mix and ingredients are
moistened. If necessary, scrape down sides with rubber spatula once or twice.
