I have a question. If I were forming this in a brotform would I divide the dough in two or would this be considered a single loaf recipe? I have two forms; one is an 8" round and the other is about a 9.5"X 6" oval. I thought the recipe was too large to put the entire amount in either form, but now I'm not sure. And, does the dough need to rise all the way to the top of the form? I'd definitely divide it in half, Sheryl. How much should it rise? Till it's noticeably puffy. Can't tell you exactly how far up the brotform, but it should rise enough that it expands and starts to fill the brotform, but not so much that it becomes too delicate and deflates when you turn it out. You'll have to experiment on this one - as with so many yeast breads. Remember - yeast bread is as much about the journey as it is the destination. Good luck - PJH

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