This is a very good recipe. I let one "loaf" rise in the cold oven with the light on, and the other rose in the fridge until the next day. I couldn't tell the difference between the two loaves or between the same recipe with the full amount of yeast. I used my small pan de Mie for both and I was pleased with the height and the crumb.
Thank you PJ! I do have plenty of yeast, but conservation isn't a bad idea. I made two loaves because I accidentally doubled the water and came out with batter instead of dough. I don't know what I was thinking. I just couldn't throw it out and start over, so making two loaves of bread was the best option. I slice my bread with an electric knife, and it makes it much easier for me to get straight, even slices. I have them wrapped in plastic wrap and then tin foil, 11 packets of 2 slices each in my freezer and they will be much-appreciated.

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