Well, this is my second try at making this recipe...I NEED the Zweibach for an old family cheesecake recipe. Last year, I tried this recipe for the first time, and other than the toasts coming out a bit too 'ruck hard', perhaps from over drying, they worked great and the cheesecake crust was 90% just like the original. This yea,r I tried it again, and I must say was disappointed, so I need some pointers. First off, I could not get the dough to rise much at all, leading to a much denser bread than I remember...then, and related, because it was much denser, the slices never fully dried, leaving the middles slightly spongy still, rendering the middles not usable for the crust. So, my question is, how do I get this to rise adequately? I tried not to kneed too much, and after mixing the dough, formed a loose ball, and left it in the mixing bowl covered, but not completely air tight. I knew I was in trouble when the dough only rose maybe 10-20% tops. then, after forming the loaves, covered with a dish towel, and the same 10% or so. I am assuming if it rises properly, the drying issue would take care of itself. Any thoughts? Thanks for posting this recipe, and I am committed to getting tit right, because too many family members love the cheesecake! :-)

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