Hi Laurella. Bread typically rises twice for a couple of reasons. One, the longer it rises, the more flavor will develop. The second reason is that rising and stretching strengthens gluten, allowing for a nice high final rise, or, ovenspring, in the oven. You might consider looking for recipes that use rapid rise yeast, which can be found in the grocery store, and typically only gives you one rise. Annabelle@KAF

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