Hi, My dough did not rise at all during the initial two hours. Although my yeast tested active, I just ordered a fresh package. The water was about 100ºF. I mixed with a dough whisk and covered the bowl. Besides the yeast, any other possible reason for no rise? Also, I am making half the recipe (there are just two of us). If I bake in a 8 1/2″ x 4 1/2″loaf pan, how much raw dough should I use in a pan? I can always bake the remaining dough as a few rolls (baked for how long)? THANK YOU.

• Reply