hey there everybody. So I have this awesome recipe for brioche and last night I decided to make it but feeling very daring I also decided to double the butter. The bread rose amazingly and I knocked it down and formed it into braids. After that I expected it to rise again before I put it in the oven however it did not raise. Is this because I altered the recipe to much and the yeast cannot handle that amount of butter? I'm really stumped here. Can anyone shed some light here?
Thanks for the help
-by the way, I'm sorry for all the miss-spellings