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Here's a Whole Wheat Bread recipe that yields 4 pounds of dough that responds well to only one rising. Been making it for over 40 years and just took two 9x5 loaves out of the oven. Skip the first rising and form the loaves to fit the pans. Whole process takes a little over an hour from start to finish. If it makes too much dough, make some rolls the size of tennis balls, press flat and you'll have some hamburger rolls.
* Exported from MasterCook *

Bread-Pete's WW

Recipe By :Pete, Sarasota FL
Serving Size : 44 Preparation Time :0:20
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour -- sifted
5 Cups bread flour -- sifted
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon yeast -- rounded Tbl.
2 ounces honey
1 2/3 cups water
2/3 cup milk
1/2 stick unsalted butter

combine honey, milk, water, and butter and heat to 105 deg in microwave

in large mixer bowl combine WW flour, bread flour, sugar, salt, and yeast

stir liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl

With the dough hook installed, mix dough. Add more flour by the tablespoon until the dough comes together, clears the bowl, and begins to roll up the dough hook

Mix for 5 minutes with dough hook and remove to counter surface

Knead by hand until only slightly sticky adding a little bench flour as necessary. Bench flour is the little bit of flour sprinkled on your counter or bread board that helps you to work with it.

Cover bowl with plastic wrap, let rise in a warm place for 30 min. Remove and form loaves, 2 lbs each, place in oiled loaf pans (see notes), return to warm place and let rise 30 min or until at least 1 inch above the pan top. Bake @ 400 deg for 25 minutes. Remove from pans and cool on rack. Wrap and freeze until ready to use.

Yield:
"2 9 x 5" loaves"
Start to Finish Time:
"2:00"
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Per Serving (excluding unknown items): 93 Calories; 2g Fat (14.8% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 76mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Makes about 4 pounds of bread dough and I bake it in two 9 x 5 bread pans.
To warm an oven to rising temps, turn on oven for 60 seconds and turn off. Temp should be about right.
form the dough to make a rectangle about 10 x 12 and roll up like a cigar. Pinch the seam shut and fold over the ends and pinch those seams. Roll on the countertop to make a uniform roll and place in an oiled breadpan seam side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it in the pan, seam side down.

ok, here it is. this makes 2 about 12 inch round. i usually half the recipe.

For the dough:

2 teaspoons instant yeast
21/4 pounds unbleached all-purpose flour
2 tablespoons sea salt
1/4 cup extra-virgin olive oil, plus extra
For the topping:

1/4 cup extra-virgin olive oil
1 teaspoon sea salt
Make the dough: Combine the yeast, flour, and salt in a food processor. With the motor running, add 11/2 cups of warm (110°) water. Add the olive oil with the motor running, and then add enough warm water to make a soft dough that does not stick to the sides of the bowl. Process 45 seconds. Place in an oiled bowl; wrap; let rise until doubled, about 1 hour. (Or let it rise in the refrigerator for 24 hours; return to room temperature before proceeding.)

Cut the dough in two. Place in 2 oiled 11" x 17" baking sheets. Push with your fingers until it extends to the sides of the sheets (you may need to wait 5 minutes for the dough to stretch easily).

Make the topping: Mix the olive oil with 1/4 cup of room-temperature water and the salt. Pour over the focaccias. Dimple with your fingers; let rise at room temperature for 45 minutes. Meanwhile, preheat the oven to 475°.

as posted on Italian Cooking and Living web site.

beth, can you post your recipe? I've tried focaccia a couple of times, but haven't had the best of luck with it...