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"I made this recipe twice - the first time was a disaster, but it was my fault. The water was hotter than I intended, and I used 3 tsp of yeast since I was making a 2-lb loaf. The combination meant a loaf that spilled over the edges and sunk deeply in the middle! However, the second time I made this I used room-temp water and only 2 1/2 tsp yeast..."
Apr 1, 2009 on Food.com