I've never baked bread before, sorry if this seems a dumb question - I'll be baking this for someone with hypertension, so, could you please tell me what will happen if I reduce the amount of salt to 1/2 tsp or less? Would it affect how the bread turns out? Thanks!Salt intensifies and enhances flavor; it is hygroscopic which means it attracts mositure; it strengths dough and tightens its structure, which increases the time needed to sufficiently develop the gluten, it slows fermentation as it helps to keep the yeast in check. So cutting the salt will make your dough feel flabbier, and will cause it to rise faster in a less controlled fashioned and the bread will have less flavor. have fun with it. Happy baking! Mary@ KAF

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