Oldone again: Thanks. And, yes, I'll do it without the salt. I omit salt from everything I cook, and most always eat at home as the best way to avoid salt. Years ago one of your bakers advised me that when baking yeast breads I could cut the salt in half but not omit it completely. I've followed that advice with great success. My favorite loaf is your Italian Sesame Braid, though it works equally well as a round or elongated sandwich loaf. Oldone

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