I doubled a recipe for French bread, but I suspect that when I was measuring the yeast, I forgot to double it and so have only 1/2 the required amount. Of course I realized this AFTER it was kneaded and in the bowl ready to rise.
Can I let it rise extra-long, maybe? Or is there something else I can do with…non-risey bread dough?
I blame the children, btw. They are henceforth banished from the kingdom for distracting me on the Royal Baking Day.
I’ve done this with challah and I just had dough that was a little more dense. Not sure what your recipe ingredients were, though. I’d just leave it and pay better attention next time.
I’d just let it rise longer; there’s a chance that the yeast will be enough to make it rise well enough to make decent bread, if not the light-and-airy French bread you were aiming for.
If it doesn’t rise to close to double the initial volume within 3-4 hours, I’d use it for pizza dough.
Pizza dough…very good. I happend to have pounds of pepperoni and mozzarella from Sam’s, so that may be the answer! Thanks 
Yes a longer rise will compensate for less than the called-for amount of yeast. In fact there are bread recipes made specifically for very long refrigerator rises that call for very little yeast. The key is “double in volume” … so just stash in the fridge and let it rise overnight or until it reaches the desired volume. Your second rise after shaping will need to be longer as well.
I think putting it in the fridge is a good idea (though I’m not familiar with this kind of dough). Make sure you cover it with a damp cloth, though.
Then mail some to me. 
You can skip the fridge, if you want it to rise faster, but yeah, just let it rise for longer than normal. It might not be ready in time for dinner tonight, though.
You should be able to just use an extra long rise time. When you do no-knead type recipes (just to give you an example of how little yeast you need for a full rise), you use a tiny amount of yeast (something like 1/4 teaspoon), and just let it rise 18-24 hours in a fairly wet dough. After all, yeast is a living organism with a reproduction cylce, and as long as there’s plenty of food (flour) available, it will be fruitful and multiply; that’s why you can get a full rise of a bread that only has a relatively miniscule amount of yeast in it – it grows and multiplies over time. I’m not entirely sure what timescale baker’s yeast works on, but we’re talking as short as an hour or so to double, not days.
After a few hours I made pizza. It’s very good! I’ve never made pizza dough (am brand new to this bread biz, as you can tell), but it’s really good.
My favorite pizza sauce is MIDS spaghetti sauce–tasty and not overly sweet, plus I always have it on hand for pasta anyway. So…a few handfuls of mozz and as much pepperoni as I could fit on there, and we have happy happy kids!
Very cool. Glad it worked out! Sometimes the best recipes come out of mistakes.