Salty Bread

I adapted this recipe for the bread machine from one of my favorite baking cookbooks:  The Wooden Spoon Bread Book by Marilyn Moore.

Image attribution below
Image attribution below

Its original name was French Country Bread, but my kids renamed it “Salty Bread” because of the salt-water wash over the crust.

This is an excellent dinner bread and can be served with any meal where you’d use Italian or French bread. Making the dough in the bread machine means this is easy to put together.

Salty Bread

salty bread sliced on angle (2)
Slicing a round loaf in half, then slicing vertically, is easier than slicing across the entire round loaf.

Makes 1 24-oz. loaf

1 cup warm water
1/2 tbl salt
1/2 tbl sugar
3 cups bread flour
1/2 tbl yeast

Salt-water wash:
3 TBL warm water
1 TBL salt

Put all ingredients in your bread machine in the order recommended by the manufacturer. Use the dough cycle.

Brush the bottom and sides of an 8-inch round cake pan with oil. Shape dough into a round ball and place in prepared pan. Allow to rise 1 hour.

Mix 3 TBL warm water and 1 TBL salt. Brush carefully over the surface of the bread. Sprinkle a little more coarse salt on the wet surface if desired.

Bake 35 to 40 minutes at 375.

Serving size:  1 ounce.
Serving size: 1 ounce.

 

Bread servings are more accurate when weighed. The serving size for this bread is 1 ounce. Weigh your bread slices and calcuate from there. This is especially useful when slices are not all the same size and shape, as with any round loaf of bread.

 

 

 

 

Recipe: copyright Barb Szyszkiewicz 2015. All rights reserved.
Photography: Book Cover, Amazon
Salty Bread, copyright Barb Szyszkiewicz 2015. All rights reserved.

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