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My boyfriends LOVES to bake. This is the rcpeie he's always stuck with.Grandma VanDoren's White BreadIngredients * 3 cups warm water * 3 tablespoons active dry yeast * 3 teaspoons salt * 4 tablespoons vegetable oil * 1/2 cup white sugar * 8 cups bread flourDirections 1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size. 2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled. 3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled. 4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.


more re: salt

The King Arthur Flour article referenced above also states that the yeast will grow faster with less salt.

So you'll have to watch the dough and possibly reduce the rising times.
- the 18-24 hour first rise may be too long
- the 2 hour final rise may be too long
- if you refrigerate the dough, 4 hours warm-up may be too long.

If you've never made no-knead before, I suggest making a loaf or two using the standard recipe so you see the dough at various stages. Then when trying low/no salt, you'll have an idea of when to stop the first and second rises.


I've never tried making bread without any salt. A very good discussion re: salt and bread is on the King Arthur Flour web site. http://www.kingarthurflour.com/professional/salt.html

One line states: "When salt is left out, the resulting dough is slack and sticky in texture, work-up is difficult, and bread volume is poor."

My no-touch technique will help with the slack and sticky part. Replacing several tablespoons of flour with Vital Wheat Gluten, could help. (There's usually a small box in the flour section at the grocery.)

As a starting point, I'd try a batch of bread using 1/4 the salt (1/4 teaspoon) and see how it turns out. Even if it only rises half as much as normal, it should still be very good. If that's an acceptable loaf but still has too much salt, try a second batch without any salt.

I've found no-knead bread to be pretty forgiving--although some of my experiments have only been 2 inches tall. (My only inedible no-knead loaves have been ones that I've burnt.)

To increase the flavor lost from having zero or minimal salt, try the following:
- Put the dough in the refrigerator, (shortly after making it), for 1 to 3 days. Let it warm up for about 4 hours before the final 2 hour rise. The long time that the flour is wet builds wheat flavor and strengthens gluten. The cold keeps the yeast from growing.
- Replace some of the water with vinegar or beer. (Like the Cook's Illustrated Recipe.)
- Add a Tablespoon of butter or olive oil
- Add spices such as garlic, rosemary
- Try the sourdough recipe: http://www.nokneadbread.org/sourdough-noknead-bread-in-a-gas-bbq-grill.html

Let us know how things turn out for you.


How essential is the salt? Trying to do low sodium for my husband


Great site--thanks.

I was surprised at how much better no-knead bread tastes than what comes out of a bread machine. No-knead bread seems much less sensitive to measurement errors.

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