SC - MEXICAN CHOCOLATE BREAD

[Decker, Terry D.]

Actually, the salt slows the yeast growth, adds flavor and improves the
crust.  As this is a chocolate bread, you're not worried about the fine
brown crust, the flavor of the chocolate will override any flavor the salt
provides and the quantity of fat should provide the regulatory effect.

If you are really curious, make one loaf with salt (a teaspoon should do)
and one without.

Personally, I would dissolve the chocolate in the milk while scalding it,
then dissolve the yeast in it when it cools to lukewarm.  The technique
might require some additonal yeast, so I would need to experiment.

Bear

> From: Catherine Deville [mailto:catdeville at mindspring.com]
> 
> ummm... I just noticed... there's no salt in this recipe.  is 
> that right?
> (i'm not an experienced bread cook and have just recently 
> begun working
> with real *yeast* breads and haven't run across a recipe yet 
> that doesn't
> have salt to activate the yeast.)