Well, Gang, I just made the same bread I made before many times, using half of the dough I use for making homemade pizza, and didn't like it back then. The ONLY changes I made this time were 1) I bought a new GLASS bread baking dish 2) I mix the dry yeast in with all the dry ingredients including the portion of wheat flour, then add the lukewarm water, and mix it well before adding the rest of the ingredients and 3) I brush the top first with oil, then before the last 5 minutes of baking I brushed it with egg white. It tastes GREAT! Now, my question is, why would all of this make the yeast not smell and taste so strongly, as it ALWAYS did before, except for when I made that GREAT recipe Anna Bristol gave us quite a while ago? Is there some secret thing I did this time? All you bread bakers, did what I did this time make that difference? WOW! Now all I want to do is bake bread!!!!! :o) I didn't make that recipe I found in my sister-in-law's cookbook yet, but since this came out so good, I'll probably try it for the weekend's company. :o) Lynn