What salt should I use in a bread machine recipe? I've got a big book of bread machine recipes that does a really good job breaking down what ingredients perform what actions in the whole baking process and how modifying the recipe will change the final product.

One thing that the book doesn't really cover is salt. All the recipes call for salt, but they simply say "salt" which leaves me wondering if there is a specific salt I should use in my recipes.

I've been using Kosher salt because that's what I use for everything in the kitchen. I wonder if I should use table salt, instead though, because it would probably dissolve better due to the smaller granules. I also know that 1/2 tsp of Kosher salt is a different amount of salt by weight than 1/2 tsp of table salt is. I also read in another question that iodized (table) salt can possibly affect the color of the finished bread.

Should I use Kosher salt, table salt, or some other type of salt in my bread machine recipes, and why?
In general, unless the book or recipe specifically states something different, "salt" is assumed to mean "table salt".

If a recipe were to call for kosher salt or pretzel salt (like as a topping for the loaves) it would specifically call that out especially.