I popped out of bed this morning, and got walloped with this "gotta-make-bread-again" feeling. Before you knew it I had flour all over the place. After a 3 hour first rise, and a 30 minute second rise I formed the loaves. Misted a tad, covered with a towel. 90 more minutes to cooking time. Thanks Mary for the tips about slashing the top just before egging. Also I followed some other advice (was it C~W) which said to stir the yeast into the warm water with a toothpick dipped in honey. Man, them little critters went berzerk!![p]Thanks everyone for all the tips. As a non-breadmaker, I have been able to achieve great results quickly, and I find myself on a frenzied mission. You could say my brain's yeasties are in full swing. If I can do it, anyone can be egging bread in no time. The third time seems like a lot less of a hassle when working with this strange stuff they call dough.[p]I think this bread stuff has become my most pleasant suprise so far with the egg. And there have been lots of suprises. Alright, maybe a good brisket ranks up there, but bread is right there with it.[p]Got my mojo risin.