Q for Heidi Jean - re white bread recipe

[Guest guest]

Hi Heidi Jean

I was just checking out your revised recipe and had a coupla q's

- Do you use " good " sugar, or since it's for the yeast, does it not

matter and white is fine?

- Has the temp/cook time changed since the original - 30 mins at

300, then 40 mins at 350?

- If you make bread rolls instead, what's the temp/cook time approx?

- if you make pizzas, how many bases does it make (of what size),

how long do you cook before adding toppings, and how long after (and

at what temp)?

Thanks a lot, deb