Salt is a key ingredient in most breads. It not only contributes to flavor, but also helps control fermentation and contributes to strengthening the structure of the dough. I think you can safely reduce the salt in most recipes by half, without causing too many issues. Realize that the dough may rise more quickly. You can add herbs (I especially like fresh rosemary), onion powder, wine vinegar and garlic as added flavorings. You might be interested in this recipe for Tuscan-style bread with herbs. Barb@KAF

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