SC - Bread swan subtlety

[Michael Macchione]

In a message dated 97-10-25 09:44:41 EDT, you write:

<<  Leavened breads
 made without salt tend to be heavier than those made with it, which is
 only partly due to an effect on the yeast, but largely due to a
 structural change in the dough itself. >>

If anyone has a recipe for leavened salt-free bread I would be most
appreciative if they would share it with me. For some bazaare reason , it is
one of my favorite breads. (Perhaps because it is heavy and dense, which
qualities I love in a bread. ;-)). Thanks in advance.

Ras
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