Posted By Steve the Bread Guy

I have received a number of emails from people who were amazed that I had added salt to the yeast/water mixture that is the start of each bread I make ( with the exception of sourdoughs, of course). They told me that salt kills yeast, and that this would affect how high the breads rose.


So, recently I decided to do an experiment. I made two loaves of identical white bread, but in one batch I added salt to the water mixture, and in the other, I added the salt to the flour, then added it to the water mixture. I kept them in separate bowls, and followed all the normal steps until they were done. ( if you would like to see how I make a regular white bread, please watch the video at


The result? The two breads were exactly the same. Same height, same consistency, everything. So, in my experience, adding salt makes no difference at all, except to the taste. If you don't add any salt at all, that shows up in the flavour of the bread. I prefer it with salt, so I am going to keep using it, and I see no risk in adding it to the water/yeast mixture.



Posted By Steve the Bread Guy

I like to experiment in the kitchen, so lately I have been messing around with using rice in my breads. The other night I had some cooked white rice and some corn niblets leftover from dinner, so I decided to try to make a bread out of it. It turned out quite well, so I thought I would share what I did with you.

The recipe is the same as a basic white bread, but with a few substitutions:

Add 2 tsp of instant dry active yeast into a large bowl, added two cups of warm water. Let it sit until it gets scummy on top, about then minutes.

Then I added:
2 tsp salt
2 cups white flour
four handfuls of cooked white rice
1 cup of mashed up cooked corn niblets

I mixed that together, then added another 2-3 cups of white flour until I had a good dough.

From then on, it was a regular white bread recipe:

I took the dough ball out of the bowl, oiled the bowl with some vegetable oil, placed the dough ball back in, flipping once.

Covered it with a damp tea towel.

Let rise for an hour.

I came back, punched down the dough. In this case, I rolled it out into baguettes, but I could have simply kneaded it in the bowl for two minutes, then placed into an oiled  bread baking pan.

( If you want to know how to make baguettes, go to the website, where I have two videos that show you how to do it, with and without a special baguette pan:

So, after kneading it for a minute or two, place in a bread pan to rise for another hour, covered under a tea towel.

The bread rose really well after that hour. So I simply preheated the oven to 425 ( since I was doing baguettes - 400F for a regular bread pan), placed some water in a pan so oven would get steamy.

I baked it for 30 minutes.

The crust was lovely, nice and crunchy. Inside, you could see the rice if you looked really hard, but the taste was a bit like a heartier white, but with a really light consistency.

Well worth doing again.

The reason this worked is that rice, like wheat, is a grain. Having cooked it already, it was nice and soft, so the two hours of rising and then the cooking softened it up even more.

Very yummy, and a great way to use some leftover rice.

Give it a try!




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