Lisa, you can eliminate both salt and molasses - though understandably, you won't get the same results. Molasses adds a nice hint of sweetness, but it's not necessary for anything beyond flavor; if you leave it out, you might want to increase the liquid in your dough just a tad. As for salt, the less salt in your bread, the more quickly it rises (and the less flavor it has). So just be aware of both of those facts, and plan accordingly. Good luck - PJH

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