Okay, my first loaf yesterday came out as expected, yuck.  The crust was colored well enough and the loaf fell out of the greased pan, the interior was damp and chewy.  The loaf had not risen enough, due to my not knowing how much yeast to put in.  So I need to ask. in a two loaf white bread batch, how much yeast do I put in (Fleischman dry activated yeast in a jar).  The cook book calls for two 1/4 oz packs, so I put in 1/2 teaspoon yeast.  Is that correct or only half of what is needed?

I did add garlic salt to the bread (did not have garlic powder) and that came out pretty good, had just a hint of garlic.

I also made croissants and had the same problem (not knowing how much yeast to use) but also had a problem with rolling out the dough.  I used the handles on my wife's rolling pin and I think I broke it, so I just stopped using the handles, but getting the dough to roll out to the 25x10x1/4 inch evenly was tough.

 I used two cookie sheets to bake.  The bottom sheet burned the croissants and the top sheet had very dark tops.  I guess one at a time, huh.  Rollin up the croissants, I did not pinch the tip into the body so some of the tips curled up when baking, some did not.

What I made was not edible and gave my wife and I something to laugh at (she a little more than me, though!)  Maybe today it will come out better.