dan w wrote:

> i have a question regarding adding salt. in one recipe i tried (and
> liked) it mentioned that if using kosher salt, or other iodine free
> salt, to add more salt than if using regular salt. my question is
> why?,

Kosher salt (actually kosher-izing salt, used for absorbing blood from
meats and chicken) is a coarse large-grained salt. Therefore, if you're
measuring by volume you need to use more because it will 'fluff' in the
spoon.

> on the subject of salt, i was wondering how salt dissolves into the
> bread. does it do so in the kneading process?

In the mixing process.

B/