This looks great, and I'm going to give it a try soon ! When I printed the recipe, I noticed you gave "Baker's Notes" for cutting the recipe in half. First off, I really appreciate that, since I have a single-person household. My question is that your instructions say to cut all the ingredient amounts in half, except for the yeast, which stays at the original full-recipe amount. Is that a good rule of thumb for cutting all bread recipes in half? Thanks in advance ! Yeah, usually the yeast stays the same, Roberta, whether you halve or double a recipe. Although I have to say, when I halve, I do cut back the yeast a bit; I think in this recipe, I'd use 2 1/2 teaspoons. Enjoy! PJH

• Reply