Hello, all. The past few weeks I have been baking bread machine bread and I think I have gotten infected with the baking bug pretty good now. While reading through some different recipes I notice there are differences in the amount of salt that is used and was wondering if it could be detrimental to the yeast for rising. I am using bread machine yeast (rapid rise) and in accordance to the instructions of the particular machine I have I always add the yeast last. I usually build a 2 lb loaf of some nice white bread but I am wanting to produce some garlic basil or onion bread. I am thinking that if I stay with the manual from the machine mfg as to the sequence in adding the ingredients I should be able to thwart any disasters. However, the recipe booklet does not include those two breads that I wish to bake so that causes me to have some trepidation in experimenting. Any suggestions?