Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

I'd like to see the ingredients list for recipe as well. The rule-of-thumb for salt is generally for reducing salt from a recipe, so I suppose it could be reversed for adding salt. For instance- if you reduce the salt by 50%, then reduce the amount of yeast by 50%. I find it very odd there wasn't any salt, unless it was specifically designed to be a low-sodium recipe. You will find lots of great recipes to make baguettes using a bread machine that include salt. Try the one at the link below by Sue Gray and P.J. Hamel from King Arthur Flour. -Grainlady Here is a link that might be useful: Baguette-Ciabatta Recipes

It's in the oven...I actually did ONE more substitution...I used whole wheat flour instead of regular flour...(a balance in health to offset the cream cheese, butter and sugar ;) I also ended up using one whole mango and 3 bananas lemon cream cheese frosting...YUMMMY I have a bundt cake recipe that my nephew made recently that was to die for....I'll have to post that one later too. It was a Paula ? (the southern chef lady...recipe) He also made some substitutions and it was yummmmy

Here's a good explanation from Baking911: BAKING: A very hot oven, such as 500 or 450 degrees F, is typically used for the first 12 - 15 minutes or so, and then the temperature is lowered to 350 to 400 degrees F, for example. The initial high temperature helps set the crust, then allowing the middle to bake and stay soft. To bake: thirty minutes before baking, place a baking stone in the oven to preheat, place an empty water pan directly under the stone and then, preheat the oven. Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. To get a crispy crust: Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.