I have been making no-salt bread in a bread machine for 19 years. I have developed 20 recipes for no-salt breads in Cincinnati, Ohio. I found that suddenly my breads' tops were blowing up and then inflating into a detention pond. Since I keep a log on each recipe I soon found that the loaves were fine up until late March. Of course our humidity starts climbing at that time and even though we have central air the house has some corresponding humidity rise. I solved the problem by decreasing the amount of yeast. I decreased the yeast ¼ teaspoon for each 5° above 50%, but not decreasing more than ½ teaspoon. I followed that system even for buns I made in the oven after using the bread machine "dough" program. I would then return to the standard yeast quantity in the fall when humidity leveled off. We keep our home at 68° in the winter and 72° in the summer.

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