[sockmonkey]

The yeast proofed just fine, and the room was the right temperature. What could I be doing wrong?

Where are you letting your bread rise? I sometimes find ramping up the humidity helps. Also, are you using the amount of sugar called for in the recipe?

[Ellendra]

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.