Newbie problem: good first rise, not so good second rise
I am still new to yeast baking, and am not sure what I may be doing wrong. I have started by trying to make a basic sandwich bread, and have used both the whole wheat bread recipe and the anadama break recipe in BBA. With both of these recipes, I get a very good first rise, after kneading the dough, as it definitely doubles in bulk. However, after shaping the loaves, I don't seem to get a good second rise: instead of doubling again, so that the dough "crests" the sides of the loaf pan, mine will rise about 50%, so I get tasty but flattish loafs. Definitely not high enough to make sandwiches!
I have checked the temperature of the water I use, and I'm pretty sure I'm not killing the yeast (SAF instant yeast) with hot water. I find that I usually have to add about 1/2 - 3/4 cup more flour to the dough than the recipe calls for when kneading it, as it will otherwise be extremely sticky. (I knead by hand). Could the additional flour make such a difference? Is there something I could be doing wrong when shaping the loaves that is prevening them from rising?
How do I get a nice second rise for a taller loaf?