Because I am cheap, I tried to invent a method to use fraction of a packet. Warm water and plenty sugar in a small cup and let it grow on its own. When there is foamy layer on top it is ready. But the method was not foolproof. Often happened that I had to warm up the dough and add rest of the packet anyways. Somebody more educated should study what needs to be done, like adding milk or salt perhaps. Or maybe just controlling the temperature: https://github.com/timonoko/Wifi-temp-sensor#readme

Yes, it seems my dough is taking quite a bit longer to rise. I have covered the bowl with shrink wrap an am going to leave it overnight. Apperantly sweeter breads which this bread is have a higher sugar content which can slow down the fermentation. This sounds counter intuitive but the proof is in the pudding so to speak.

I will give an update with the results tommorow afternoon between football games ;)

So it took all night for the dough to rise but baked quite well. It wasn't until I tasted the bread that I realized what went wrong. Apperantly while I was waiting for the yeast to prove, a little helper decided to add two tablespoons of what they thought was sugar to the dry ingredients.... it was actually salt! So now I get to make a bunch of croutons I suppose.

You certainly can. Yeast multiplies fast.

That said, using excess yeast can actually reduce gluten formation so using extra yeast in pizza dough, for instance, is a way to make the dough less springy.

Thanks, interesting info on excess yeast too. That might be the reasoning for the 2nd packet, that it would produce a better crumb but I like a springier loaf anyways.

Thanks again for the info, I tried Googling but couldn't find that info.