Hi Don, this can be a slow riser because of the fairly high sugar content. You might experience a better rise with our SAF Gold instant yeast. Other possible causes might be adding a bit too much flour, which is easy to do if you measure your flour by cups. For our flour and recipes we recommend either measuring your flour by weight, or using this method to measure your flour by cups. Also, I think it might be helpful to allow the initial mixture to cool down a bit more than the recipe specifies. If you're seeing a really rapid/robust rise with the first rise, it's possible the yeast is losing steam during the second rise. I would let this mixture cool to at least 85-90 degrees before adding the yeast and other ingredients. Also, be sure to use the size pan recommended, as the dough isn't likely to rise above the side of the pan as much as indicated if you're using two 9" X 5" pans. For more help troubleshooting this recipe please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

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