Hi Paula, we're so sorry to hear that this bread recipe didn't work well for you! Because of all the dried fruit in this recipe, I think it works best with a cold start. It's more likely to brown up too much and burn on the bottom when baked in a preheated cast iron baker. For best results, follow the directions for baking specified on the recipe page. 

In terms of the dough not rising, the small amount of yeast is meant to allow for a long, slow rise at room temperature, which is typical of no-knead recipes. It's possible your home was very cool (below 68°F), which could slow down the rise. If you happened to measure your flour by cups, this could result in a stiffer dough that could also have contributed to a reduced rise. For best results, we recommend either weighing your flour, or using this method to measure your flour by cups. For more help troubleshooting this recipe, please don't hesitate to give our Baker's Hotline a call at 855-371-BAKE (2253). We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST. 

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