<<Disclaimer: Verify this information before applying it to your situation.>> Hi everyone! Many, many thanks to those who wrote with suggestions for this novice bread baker. Here's a summary, for you other newbies out there: -Use less yeast-apparently the SafInstant brand that I bought is stronger than regular yeast, so you use 1 1/8 T of it for every 2 1/2T of the regular stuff. -ad salt, which retards rising -use less water -use shorter rise times (watch the dough if you have to)-people recommended anywhere from 12 to 25 min, or just watch and put it in the oven when it rises as high as you want it to. -rise in a cooler place (apparently temps over 80 degrees Farenheit will speed rising) -split the batter, and use several loaf pans, each with less batter (could we actually get *more* for our food dollar here?? <g> -finally, someone pointed out that Vitamin C added to batters makes the yeast rise faster Thanks again to all you experienced bakers! -Marne in NJ The impossible is merely that which has not yet been accomplished!