I read in my old DAK instruction booklet extension that you actually need some salt in the bread recipes to make the yeast work properly. They said you could probably cut the salt in half and still get good results. They were right. I use a Light Salt, and used a scant half of what the recipe called for. It worked fine. You can experiment, making your favorite bread with a little less salt each time, and see how it turns out. If there baking soda in the bread recipe or if you had a recipe calling for self-rising flour, I would leave the salt out altogether. Some recipes also call for butter - use the unsalted kind. In a pinch, I used butter-flavor crisco, and that worked good, too.
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