I have never considered a bread machine for kneading since my 5 qt
KitchenAid will easily turn 5 - 7 cups of flour into two loaves of
bread in a single baking.
Forgetting that chemistry was not my best high school subject, I
doubled a 3 cup recipe (one loaf) expecting to turn out two decent
loaves of honey wheat bread.
I have since been told that the so-so bread (worth the C- Mr. Van
Pelt gave me) was the result of doubling the yeast. In fact, I got
the impression it should have been slightly less than the amount for
the original recipe!
What is the procedure?
Many thanks, Fredericka