I live at high altitude, 6800 feet. I have trouble with bread not rising the second time. Maybe I'm using too much yeast. Recipes call for packages of active dry yeast. I have the stuff, but in half-kilo bags. Can someone please tell me how much is in one package, in terms of tablespoons? My maid mixes and kneads the dough. I think she does not put enough flour in it. It rises fine, in fact too fast, the first time. Second time it rises just a tad and then sits there. The final product is way too heavy. Any hints would help a lot. The store bread here is unbearable, a mouthful of air and made with cassava flour.