Hi Janice, if your double a bread recipe you can also double the amount of yeast because the overall ingredients should remain in proportion to one another. However, often recipes include a little more yeast than is necessary, so sometimes it will work to increase the yeast by a smaller percentage (say, 1.5X). If you have trouble keeping up with the increased amount of dough, increasing the yeast by a smaller percentage will tend to slow down the process a bit. Another option, if you find your dough is moving too fast or there's too much of it for you to handle in a timely manner, is to refrigerate a portion of the dough after the first rise. This can be especially helpful if you only have one loaf pan or are making more rolls than you can bake off at one time. 

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