Hello PJH Well,it seems I failed yet again. Got up from my slumber at 5a.m to take the dough out from the fridge.Result? dire..It was very,very wet,and had to dust it well with extra flour,to enable me to twist it into a "plat".Baked it in the oven, result? All I could taste was the YEAST,and no trace of the precious "mahlep" ingredient. Alas,failed the test. Nevermind though,I can use it one way or another,but not as proper brioche/chalah/or the greek one. In the last two weeks I have used at least 16 eggs all for nought.Doesn't bother me though,I can replace them and start all over again.Next step,will have to be in the "bread maker" ..To think in the past when I was in my teens..I just made anything that requires yeast,and it just worked fine.Now that I am a bit older for some reason MY DAMN YEAST WILL NOT RISE! Incidently,when on line I put this particular question i.e My yeast won't rise..I saw quite a few frustrated people saying the same thing.Oh well,better luck next time ha? Will bear in my mind ordering the Baker's Special milk from your catalogue--that is failing/finding it in our suppermarkets. Tell me,is this strictly only found in the USA? Once again many thanks PJH I'm sorry your bread is giving you diffficulty. Give us a call at 800-827-6836 and we'll troubleshoot the recipe with you. Molly@KAF Solange, I wonder what's up with your yeast? You're in the UK? Do you use instant yeast, or active dry, or...? It's hard to trouble-shoot recipes made with way different ingredients... But, as Molly said, contact us by phone, or try our LiveChat feature to "chat" with a baker. We look forward to hearing from you - PJH

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