I have been trying hard to get this bread to rise well. I have watched the temp of the water, tried different rise times so that it doesn't rise too long and then fall, tried different yeasts, making sure there isn't any draft, etc. and it doesn't seem to rise as high as this blog/recipe. I did finally use SAF-instant yeast and this time it had a better rise, but still not like this blog. The only other thing that I question is my bread pan is a 9x5 instead of and 8.5 x 4.5. Could this slight difference possibly be the problem? Yes, Becca, the pan might be exactly the problem. Surprisingly, a 9" x 5" pan is 30% larger than an 8 1/2" x 4 1/2" pan, and makes a very noticeable difference in the shape of the bread, producing a much flatter loaf. There's no need to buy a smaller pan if you're satisfied with the texture of the bread, unless you're really longing for the classic domed shape - in which case I think you need a smaller pan. Hope this helps - PJH

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