For the sugar, I’ve followed the recipe from memory, I’ve followed the recipe from the book, I’ve followed the recipe from a different book, and another book, and another book, and another . . . and I’ve tried it with no sugar whatsoever. Like I said, this has been going on a while.
For rising, I’ve had it rising in the kitchen, I’ve had it rising in my bedroom (which is warmer than the rest of the house), and I’ve had it rising on a sunny porch in May. I’ve had it rising in 2 different bread machines!
All with the same result. It tastes great, but gives your jaw a workout. Which is nice if you’re dipping it in soup, but sometimes I just want a sandwich.
How much salt are you using?
Wow, that is all quite maddening, isn't it?
I would try a different brand of yeast, and also, bread flour. I, too use King Arthur flour for bread, but most of my bread starts with a poolish, that sets overnight.
My grandmother used pullman pans to bake her sandwich loaves. She made the worst bread. I'm surprised her twelve children survived on her horrible, heavy breads.