From Roberta's post I learn the yeast should not be halved along with the other ingredients. Does the rule of not halving the yeast apply to all yeast bread recipes- specifically, the Classic Baguettes, Soft White Dinner Rolls and Cinnamon Rolls? Yes, that's right - yeast usually remains the same when doubling and, as I mentioned, I sometimes reduce it a bit when halving - I like to use 2 to 2 1/2 teaspoons of instant yeast for a typical 3-4 cup of flour yeast recipe (unless it's very sweet, in which case you might increase to 1 tablespoon). Good luck - PJH

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