I’m 99.9% sure I forgot to add the salt. This crushing realization hit me when it was proofing overnight. Any ideas on what to use this for? Make garlic bread? Breadcrumbs? Use for dipping in soup?

Time to make some more!

by No_Singer_2204

10 Comments

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  2. What difference does no salt make? Does it just ruin the flavour? I’ve been curious but never tried it

  3. caughtinthebreeze

    I am a huge fan of doing croutons. You can load it up with seasonings and the needed salt.

    I personally think even with salted butter it isn’t quite right, but it is better than letting it go to waste.

    You might be able to make it in to garlic bread (which freezes great). Then add in any dipping with said garlic bread, and it would make it tastier for sure.

  4. gummytiddy

    Make some bostock with the slices and add extra salt to the frangipane. Bostock is a bit like french toast. It’s a pastry usually made with sliced brioche, fruit, and frangipane baked in the oven.

  5. Auvrielle

    You can make bread crumbs with a food processor and add salt to that

  6. mangotangotang

    Salt chicken breasts overnight. Roast. Make chicken sandwiches.
    Use for french toast. Don’t forget to salt.
    Mix Tomato paste with garlic, olive oil, thyme, rosemary, onion. Saute just to a simmer, salt to taste. Spread on bread, put slices of pepperjack cheese on slices and quick broil.

  7. Most Italian breads have little to no salt, so you can pretend you’re in Italy! Eat with some nice prosciutto or use for bruschetta with tomatoes and salt.
    Will be delish!

  8. From the KA website:
    “Because Tuscans often eat their bread with very spicy main dishes, or top it with salty, strong-flavored meats or cheeses, it’s often salt-less. It’s very bland tasting by itself, so as not to interfere with other tastes it’s teamed with. Unless you’re on a salt-free diet and are used to salt-less food, this bread probably won’t taste very appealing to you, if eaten by itself. But pair it with a salty prosciutto or a strong Parmesan cheese; or broil it, then spread with olive oil and crushed garlic; or eat it with a savory stew, and you’ll see why Tuscans have baked and loved their salt-less bread for many centuries.”

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