Don't reduce the salt in a recipe. It is needed not just for flavor, but to regulate the yeast.
Use small loaf pans (8 1/2" x 4 1/2") for high rounded loaves. Baked in larger pans, the shape and texture will be disappointing. If you only have large pans, make a bigger batch using 7 or 8 cups of flour. Do not use glass pans: temperatures will need to be adjusted; you will get burnt crusts and underdone insides and, if the bread sticks (and it will) you will have a miserable time trying to get it out of the unyielding pan.
Much of the flavor we experience comes from the crust, especially in small loaves and rolls. Sesame seeds on the outside will give more sesame flavor than seeds in the dough. A buttery crust makes a luxurious impression.
Look at the Nutrition Facts label before buying wheat flour. Gluten is protein: look for the highest protein flour. Low gluten flour can be boosted with Vital Wheat Gluten found in health stores.
Use instant yeast (NOT "Rapid Rise") for economy and ease in use. Buy it at Smart and Final or similar stores in one pound vacuum packs for about $2.25. Store in glass jars, tightly sealed, in the refrigerator or freezer (use directly from the freezer, without thawing.) It will last more than one year. Mix with flour, rather than dissolving in liquid first. Add warmer water (110 - 120 degrees) to your dough. Whichever kind of yeast you use NEVER mix it directly with fats or fatty liquids such as milk or eggs. Yeast grows better when at least half the flour is added before any oils or salt.
