I didn't even know that salt-free bread was a thing until I made this. I just figured salt was good in every bread because usually it's only teaspoons per loaf. Turns out, that little bit of salt makes a huge difference. This bread is bland as hell. That's not even really a bad thing either. It's just different.
The recipe was pretty standard (minus the standard use of salt of course) with some flour, yeast, and hot water, and two risings. Nothing too crazy. As we all know, if you apply a lot of salt to something, it usually ruins/or kills it. The same goes for yeast. In recipes, salt is used to control the yeast so it doesn't rise to crazy proportions, collapse, and ruin your loaf. Now this bread didn't turn into a monster or anything for me, but I can easily see it doing that. You're supposed to watch the leavening carefully, not letting it get too big, which is why I only raised it for about half the time that was called for.
Like I said before this bread isn't bad for being bland, just different. It actually a very solid crust with a good crunch to it, and tastes a little like your generic white bread you can buy from the store. It's nothing special really, and I probably won't be making it again unless someone really wants to try it, or has some dietary restrictions. Since I have my own, I'm a sucker for making special things for people. Overall I'd say this bread is pretty satisfactory: it does it's job well for being a regular average tasting loaf.
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