Jess, unless you have an industrial mixer, mixing and kneading a quadruple batch — either by hand or with a standard stand mixer — would be a lot to handle. To make things more manageable, we'd recommend making two double batches instead. The amount of yeast you use can be variable, depending on how quickly you want your dough to rise. When doubling all the other ingredients, you could use anywhere from 1-2x the amount of yeast, with 1x the yeast yielding a dough that rises more slowly than the original recipe suggests, and 2x the yeast yielding a dough that may rise more quickly than suggested. Either way, the important thing is to follow the visual and tactile cues in the recipe, rather than time to know when your dough has finished proofing. Hope this helps and happy baking! Mollie@KAF

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