Kree,
I can see why you think the bread is "denser" than it should be. Salt inhibits the growth of the yeast and development of gluten, and sugar enhances it. Cut your salt in half and add a tablespoon of sugar (or honey) and you'll be amazed at the difference. Should cut down the rising time, too.
Oh, and rising ... I turn the oven on till it's barely warm (stick your hand in there, it should be comfortable) and then put the bread in there and shut the door. Turn the light on.
Also, on #6 you say to use enough flour for a very stiff dough. The idea is to use as little flour as possible, thereby keeping the dough light and airy and not dense and heavy. It's the kneading and the development of the gluten in the dough that makes it smooth -- not more flour. Also, note on 10-11 in your instructions, you can let the bread rise another time (or three or four!) and it will just get better.
One more: how to tell if your bread's done in the oven. Turn it over and look at it. Another good reason to use glass pans! You know what the bottom of a loaf of bread looks like when it's done. Brown, but not too dark, and not too blonde. You know what it looks like when it's just right. Recipes will lie, and timers will lie, and the top crust may even lie, but the bottom of the loaf will not lie to you about when it's time to take the bread out of the oven.
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Re: Homemade Italian Bread
