I've been making the King Arthur Classic White Sandwich Bread every week lately, since my son and husband prefer white bread for sandwiches most of the time. I've been making a triple recipe. I make two loaves and turn the last third into hamburger and hotdog buns or even cinnamon rolls. (I use the tangzhong method and am so pleased with the soft and tender results, I've not yet tried the original version. It makes lovely buns.) The first time I tripled it, I tripled the yeast as well. The next time, I used 4 teaspoons yeast, and it still rose faster than I expected and turned out great. Next time I intend to go with two teaspoons yeast. I've got about half a bag of saf-instant in the freezer still, and this will stretch it quite a bit. But I also have an almost-full bag of saf-gold. If I wanted to use this in the sandwich bread recipe, would I need to make any adjustments?

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