Wow....1.5 tablespoons. I wasn't sure I'd read it right, which is why I asked for the clarification on the "T". Steve's right--1.5 tablespoons is a LOT of yeast!
Most recipes usually call for about a teaspoon.
Interestingly, though, the pictures don't seem to reflect all that much of a rise. As Steve pointed out, that much yeast should result in more of a dough rise, but I don't see evidence of it?