Adriana, it depends a bit on how much of this dough you usually put in one of your 9" x 5" pans, but typically one of these pans holds a 1 1/4 lb loaf. For three pans then, you'd need 3 3/4 lbs dough, which you could roughly achieve by making 1.25 x the regular batch size. Since this isn't a huge change in batch size, you could really use anywhere between 1-1.25 x the amount of yeast called for in the original recipe. How much you use just depends on how quickly you want your dough to rise. Hope this helps! Mollie@KAF

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