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Dear fellow bakers:
        Ineed a little help, here folks...I have been working on home-made
breads, and am running into a problem with yeast breads. I am using
"safinstant" GF yeast, and recipes from the list or from Bette Hageman's
books. When I let this stuff rise, it goes nuts!! The last loaf I made
started  as enough batter to fill the bread pan about 1/2 way. After the 45
min. (recommended) rise time, it had spilled over the sides, down across my
stove, and was dripping onto the floor (kind of like The Blob) What am I
doing wrong? any ideas beyond using a 10 minute rise time? The bread still
tastes ok, but it leads to extensive clean-ups, to say the least. :-)
        All input will be much appreciated!
Marne and her pet monster bread dough...