Thanks for reply PJ......I now know what you are describing. After re-reading some of the comments I got to thinking about my loaf not rising quite as tall as yours did. I used Kosher salt instead of the table salt. Could that have been the reason? My husband thought it was perfect (sweet guy that he is) Also, when you say "lukewarm" water what would that be? I had mine at about 110 degrees. I'm always a little confused when it comes to the correct temp. for yeast, and I did use the SAF instant. Thanks for your advice........ I don't think Kosher salt would have made the difference. Luke warm is usually 105 to 110 degrees. Different rising conditons, maybe a slight difference in mositure content of the dough- these are more likely the reasons for the differences in rise. Mary@ KAF

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