Susan Thanks for the tip. The reason I used so much yeast is I thought it would help the rising of the bread I have been using all purpose KAF . Should I use both together or try them in separate recipies? I guess I'm not sure how long the rise can take and I guess I get impatient! If I use this amt of flour and I divide into 2 loaves I should use a smaller pan for the bread to bake in. Do I let it rise in the pan or transfer after it's risen. I worry about deflating the dough? Thanks for your rapid response.

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