Two things can happen when too much yeast is used. First, the yeast flavor can be too strong. Myself, I like a good yeast flavored bread. More importantly, if using AP flour, there might no be enough gluten in the flour for it to hold the gas properly, and the bread can rise too far, then collapse. To combat this, use bread flour, or add vital wheat gluten to the AP flour. With the extra leavening power of all that yeast, you will have large holes throughout the bread. It will be great for dipping in gravies, sauces, and soups. Hope that helps.
Seeeeeeya; Chie Longwind of the North
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