SC - <<<<<<<<>>> Philip & Susan Troy<troy at asan.com> 10/5/00 7:05:40 AM >>>

[Nicholas Sasso]

<<<<<<<<>>> Philip & Susan Troy<troy at asan.com> 10/5/00 7:05:40 AM >>>
Salt would be there, most likely, to make gluten strands extensible, for
a lighter bread. I don't think it has much direct beneficial effect on
the yeast itself, although I suppose anything's possible. I wonder if
it's possible that using salted butter or margarine is assumed. For that
matter, I wonder why this Mexican bread recipe isn't using lard anyway.
Ah well, mine is not the reason why, mine is to eat the stuff and say
"Yum." >>>>>>>>>>>>>

Truly yum.  The salt also serves to inhibit the yeast activity.  The salinity slows the activity of the little beasties so they do not rage out of control, allowing for a controlled rise that doesn't blow out the protein strands.  Combined with the benefit on gluten strands, it would make the bread retain the gases more readily.

niccolo difrancesco