Crusty Salt Free Bread
Years ago, salt was heavily taxed so the people of Tuscany often baked their bread without it. Today they enjoy salt-free bread with salty salami and cheeses. The beaten egg whites make the dough quite moist but they add extra crispiness to the crust � a good way to up leftover egg whites from egg breads or custards.

Large Loaf
1 cup water
1 tbsp olive oil or vegetable oil
1 1/2 tsp sugar
3 1/4 cups white flour*
1 1/4 tsp bread-machine or instant yeast
2 large egg whites, stiffly beaten

Extra Large Loaf
1 1/4 cups water
2 tbsp olive oil or vegetable oil
1 tbsp sugar
4 cups white flour*
1 1/2 tsp bread-machine or instant yeast
3 large egg whites, stiffly beaten

 *In Canada use all-purpose or bread flour; in the United States use bread flour.

Tip: 2 egg whites = about 1/4 cup ---------- 3 egg whites + about 1/3 cup

1. Add all ingredients except egg whites to machine according to manufacturer�s directions. Select French or basic white cycle.

2. Add egg whites after machine has started to mix and ingredients are moistened. If necessary, scrape down sides with rubber spatula once or twice.

AUTHOR: G'ma