Barb, not sure what went wrong - salt-rising bread that rose 1 1/2" sounds highly successful! Could you clarify the problem? If you mean "close to splitting along the side," that's a fairly common issue with all kinds of yeast breads. We advise bakers to make sure the rising environment, when the loaves are in the pans, is sufficiently moist. And, if that isn't the issue and you have an oven that allows you to start baked goods in the cold oven without them burning, (newer ovens will burn your baked goods as they preheat), then try starting in a cold oven, so the heat shock that sometimes causes a split is eliminated. Good luck, and again, please let us know if that isn't the issue - PJH

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