Rick wrote:

> I've recently started venturing into yeast breads after having become
> fairly competent with cakes, cookins, and quickbreads. I'm having
> trouble getting a secondary rise (the initial rise has been
> gangbusters every time so far).

Rick,

Everyone has posted good information for you. You may also wish to try
doing a "sponge" first on the bread. Basically, take all the liquid in
your recipe, 1/2 the flour and 1/2 the yeast and let it "proof" for 2-3
hours or until almost double (depending on the type of bread you are
making this time will vary. Wheat based flours will proof faster than
rye/other grain flours). Then follow the recipe from there as if you
were at the "1st rise" step. After I started doing this step (had an
old time artesian breadmaker show me this little gem) I have never had
to worry about a 2nd rising and I haven't used my bread machine since!!!
(except to make dough occassionally). It is a bit more time consuming
but the rise of my yeast breads is incredible and the texture heavenly.

Have fun!!!

mary