Hi Pam, salt performs a variety of functions in bread recipes beyond just flavor enhancement: it also helps control fermentation, strengthens gluten, and improves crust color. That being said it is totally possible to make salt-free bread, or to reduce the sodium. 1/4 teaspoon might be a little low, but I like your strategy of substituting a "lite" salt. We also have this recipe for Tuscan Bread, which is salt-free. 

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