We enjoyed this bread, but I have to say the dough was a little different than what I was expecting. I cut this down to 2 loaves and thought 1 1/2 tsp of yeast was a little short but went ahead and prepared as directed. My first rise was nearly 2 hours in order for it to double and the second rise in loaf pans 1 hour. This leads me to the directions in step 3. Is this recipe supposed to be made into loaf pan loaves or as small free form loaves? The part where it says "set *each* pan into your turned off oven" leads me to believe loaf pan but the directions just prior to that "Knead each ball of dough slightly and squish flat with the palm of your hands" had me thoroughly confused as to how would one would shape a loaf for a bread pan like that- LOL. At the end all was well and we thought the flavor was quite good. Made for Fall PAC 2009.